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Chili Con Carne with Lumpy Guacamole

Recipe photo courtesy of Beatriz de Costa

A heaping batch of this hearty Texas dish has Texas-size flavor. Our recipe uses two varieties of whole dried peppers with plenty of personality.

Source: Martha Stewart Living, January 2002



Cook's Notes

Control the heat by increasing or decreasing the number of chiles; be sure to have good ventilation over the stove when pan-roasting them. If you have two large cast-iron skillets, save some time by using both at once. We served this deep, dark chili with traditional garnishes: shredded extra-sharp cheddar and Monterey Jack cheese, sour cream, chopped cilantro, and guacamole.

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