Tex-Mex chili from The Washington Post by Pati Jinich

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Notes about this recipe

  • Recipe Notes

    Can substitute chipotle chile powder for ancho chile powder, and ground beef for ground pork.

  • Laura on February 14, 2014

    This recipe is from Pati Jinich, the well-known Mexican food writer. So, I had high hopes that were, unfortunately, not met. It was not bad, but it just didn't have the smokiness and depth of flavor I was hoping for, given the ingredients. Turned out to be a fairly ordinary chili that was made better with the toppings, particularly the tortilla chips and cilantro. I doubt I'd make it again.

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