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This is a thick, smoky, spicy, colorful chili. I recommend letting it simmer with the lid cocked for at least three hours for the best flavor. This way, it has just enough heat to get your blood flowing, but not so much that it makes your throat tickle. The longer it cooks, the more heat escapes, leaving the flavor of the peppers. It's good with just about anything, but we like it with a good ol' Southern cornbread (without sugar). Even better the next day!
Units: US | Metric
Serving Size: 1 (541 g)
Servings Per Recipe: 6
The following items or measurements are not included:
arbol chili powder