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The only thing I did different was halve this. OUTSTADING soup that we enjoyed for lunch. Wouldn't change again . Great flavors, taste, and simple to prepare and make. Might add extra chili powder next time, personnal preference. Made for PRMR tag.

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weekend cooker October 21, 2009

Excellent chili and well worth the time it takes to make! I used 3 1/2 lbs of ground turkey, 2 T of onion flakes, 2 cans of Rotel and added an additional can of kidney beans. I let it sit overnight (which I do with all chili) and had it for breakfast this morning. Absolutely fantastic! Thanks for sharing another great recipe, Nimz! P.S. I will be using this as my entry for our chili cook off this year. It's a winner! **Made for I Recommend**

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rickoholic83 August 19, 2008

What a great tasting chili. I cut it in half and prepared it the day before serving. I let it sit in the refrigerator overnight with the chili pods in the mixture. What a great heat this has. I think I will make all future chili recipes using the dried chili pod technique. Thanks Nimz for posting this recipe.

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teresas February 27, 2008

This is fabulous. Instead of adding the full 8 cups of water I added four then let the water dry out before toasting the spices. I ended up cooking all afternoon adding more water when needed and didn't use the cornflour mix to thicken, the simmering did a nice job of thickening. I didn't have any mexican chilli pods on hand so used some dried chillies that I found in my asian supermarket and added 1/2 teaspoon of liquid smoke for the smokey flavour. Served with rice, cheese, sour cream and green onions. Great recipe with great flavour.

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Jewelies June 18, 2007

We really enjoyed this wonderful chili Nimz. It has a very nice deep, rich, smokey heat with a great after taste. It tastes as good as it smells and certainly does not disappoint. I can't wait to try this on top of poached eggs and hash browns for breakfast, thanks for sharing.

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Baby Kato March 29, 2007

Using the dried chilies really sets this apart from most recipes and made this one of the best bowls I've ever had. It created a real depth of flavor and a smokiness that one doesn't get with the powdered stuff. My half batch included 4 New Mexico dried chilis along with one other smaller hotter chili. At the end of the first hour of simmering I removed the chilies, scraped the soft insides and mashed them up and returned the mash to the pot. Also added a full tablespoon of onion flakes (effectively doubling the amount). Double yummy.

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justcallmetoni March 23, 2007

This chili is truly what chili should be! I used the full amount of chilies, chili powder and also used the Rotel tomatoes, which produced ample amount of heat. I didn't have any onion flakes on hand, so used about 3/4 cup chopped onions in its place and I doubled the beans. Thanks for sharing this wonderful Chili with us, NimrodCook!

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Bev September 13, 2006

Very nice chili. I made this with soya meat substitute, so I left out the first phase (meat substitute is added only in the last minutes). Nice bit of heat, and very flavourful.

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kolibri June 26, 2006
Dave's Chili