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This recipe came from my Pillsbury Cookbook. This has been my favorite way to eat chili since 1995. The recipe listed here includes my modifications. When in season, I have substituted the green chilis with a habenero and another time with a habenero plus 2 tabasco peppers. Both of these, especially the latter, made it a HOT chili.
Units: US | Metric
Serving Size: 1 (345 g)
Servings Per Recipe: 8