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I love this chili. I make it all the time during the winter. It's a perfect amount if I have a few people over, and makes enough for 2 days worth of lunches for the BF and I.
I made a half recipe for the two of us, we had two generous serves and leftovers for tomorrow. I had to use red kidney beans and served this with a tomato and red onion sals, grated cheese and sour cream.