I've used this recipe as a base for my own take on it. Its a really good chili that I've made for the past 15+ years, also freezing in batches to eat thru the winter and use for chili dogs.
My go-to solution for too-hot chili is to mix it with cream cheese and use it as a dip. The cream cuts the spice, and you're usually eating it in smaller amounts than, say, a bowl of chili.
Oh of course I want this!!! Thank you!
I've used this recipe as a base for my own take on it. Its a really good chili that I've made for the past 15+ years, also freezing in batches to eat thru the winter and use for chili dogs.
It’s a great base recipe! And it freezes beautifully.
My go-to solution for too-hot chili is to mix it with cream cheese and use it as a dip. The cream cuts the spice, and you're usually eating it in smaller amounts than, say, a bowl of chili.