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This chili is good the day it's made and even better reheated the next day. We use dark chicken meat rather than white, so it will remain tender.

Source: Everyday Food, January/February 2004
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

If you like your chili spicy, substitute hot chicken sausage for the dark chicken meat.

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  • MS10325120
    12 DEC, 2017
    This is my go to recipe...love it!
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