"Prize-Winning" Chili

  • carolfitz Posted: 10/13/12
    Worthy of a Special Occasion

    We've been making this for over 20 years. Biggest change has been to reduce the amount of bouillon cubes from the original six. Another thing I usually do is add the chili powders, paprika, and cumin to the onions & garlic and fry for a bit, as if making Indian.

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