By CRYSTALINA Haldeman on August 08, 2003
"Good to make on a cold day - or make now when chilis are in season and freeze."
Serving Size: 1 (492 g)
Servings Per Recipe: 8
"This is the way my mother used to make it. The only change I made was to use fresh garlic as that is all I ever have in the house,and I used chicken broth as I had some in the frig that needed to be used. Served with freshly cooked pintos, rice and small crusty rolls. Thank you for a wonderful trip down memory lane and a short "visit" with my mom and grandma in the old kitchen. Thanks for posting, wish you would post your other chili and burrito recipes."