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chili no beans...beans no chili

im so confused, is it wrong that they're touching. made up about 8 quarts this weekend

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made some overnight candied pickled peppers too

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even tried the buttered sgetti thing

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heres the real question, what is the ideal pepper for a texan chili, really no clue and the types  of fresh peppers are limited up here to pretty much jalepenoes, habs, thai, and poblanonos.   this batch was dried ancho passilla. newmexico, guajillo and thai with fresh jalepenos, powdered cayenne and powdered chilli, but what is the main chili pepper used in texas

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