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11 comments

  1. Aimee says:

    This recipe ROCKS!! I did a seach this morning for a chili with roasted poblano peppers and this one came right up. I like a bit more tomatoes so I added 28 ounces of diced tomatoes, reduced stock to just 1 cup and added a heaping tablespoon of cocoa powder, it is AWESOME!!! 🙂

  2. Anonymous says:

    Wow! I made a vegetarian version, using simulated beef and it has a wonderful depth of flavour. i dare say it is the best chili I have ever made. Thank you Patricia!! I skipped the adobo pepper (didn’t have it), reduced the onion/garlic/salt/cumin/cayenne/pepper and it is still spicy enough for me. I’m married to a Pakistani and have been eating hot, authentic India food for 25 years now and this is spicy enough with my adjustments. So, like Patricia says, this is not for the faint of heart (if you follow her recipe that is).

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  4. Steph says:

    We added a de-seeded de-veined habanero and didn’t take out the seeds from two very large jalapeños and it was perfect. We like melt your face off hot. This has an amazing amount of flavor, thank you so much for the best chili recipe out there. 🙂

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