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Best Damn Chili
October 30, 2016

Really good recipe with good depth of flavor. Although it seemed to be missing that umami element that makes you go, "oh my gosh!" and I'm entering it into a contest tomorrow being judged by some local celebrity chefs (I'm in Nashville). So I decided to take it in a bit of a Sante Fe direction and added diced Hatch green chilis and a 1.5 teaspoon of ground cinnamon. Now I got the "oh my gosh!"... I'm also using Mexican crema blended with cumin and cilantro to drizzle across the top and I am deep frying thin slices of the Hatch chilis to garnish for texture. I'm competing against 10 others so we'll see how I do! UPDATE: I took first place! Thanks again for the recipe...

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