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Chili is one of my fall and winter stand-by recipes. I start it before noon, and by early afternoon my family full of men is standing in the kitchen with bowls at the ready. Thank you to Ed Heller (Chili with Chocolate) for giving me the idea to add a little cocoa to the recipe. It adds a whole new dimension of flavor. You can't actually taste the chocolate, but it acts as an enhancer to the other wonderful flavors in this recipe. I had never written this recipe down, so amounts are approximate and can, of course, be adjusted to individual tastes. This chili has a nice, slow burn that is pleasant, not painful. In my humble opinion, food should not hurt, or require a towel to wipe one's face while eating it. My Brit husband likes this over rice, while my lumberjack-sized sons like it straight-up with grated cheddar on top. It also freezes well. Enjoy!
Units: US | Metric
Serving Size: 1 (385 g)
Servings Per Recipe: 8
The following items or measurements are not included:
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