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At chili suppers, this one always disappears first! It's nice at home, too, since the longer it sits in the refrigerator, the better the taste seems to get. My husband (an ex-farm kid also) and I have two children, 15 and 10.
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Chili con Carne published in Country Woman January/February 1993, p33
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Reviewed on Oct. 13, 2008 by jklinnert
We really, really liked this recipe. I added an extra can of kidney beans, and would probably use a little bit less salt because I like to put saltine crackers in my chili.
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