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Joined Date: Sep 28, 2010
"Possibly the best chili i've tasted... and ive tasted/made hundreds. Keep in mind, the chili powder he recommends isn't what you get from a jar at the supermarket, its true, dried passilla and ancho chili powder ground from dried chilies. If you use that, it will thicken just right. a tablespoon of good Masa flour will also do the trick. make sure to reduce the beer down to untill the onion/powder mix is almost a paste before you add the chicken broth. I use a good brisket when i make this dish, it tenderizes perfectly in about 1.5 hrs. We serve it on a small bed of rice in the bowl occasionally to mix it up.
If i could, id make this every week its that good!