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January 9, 2012

Chili is one of those foods where I use a different recipe each time I make it. I haven’t found a recipe that has stuck with me–until I made this chili yesterday. It has the perfect amount of  thickness–yet has a good amount of broth for bread dipping. It’s not super spicy, but you could add a jalapeno and red pepper flakes to your liking. I also love that it doesn’t have to cook all day long. Once all the ingredients were in the pot, I let it simmer for about an hour before having a bowl. Definitely give this a try next time you’re in the mood for some chili!

The chili recipe is on the cover of this months’ Food Network Magazine, so you can’t miss it.

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