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Strategies & Market Trends : Ch - a CEF, the Chile Fund

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To: nasdaqian who wrote (1)1/28/1999 9:34:00 AM
From: yard_man   of 18
 
The key is to either cook dry beans or make sure that you drain the juice from the beans in the can ... before adding to the meat.
Some have a special combo of spices, but I like to use the prepackaged McKormick spices -- very good.

Mix some stewed tomatos in with the tomato paste and don't forget the vietnamese hot sauce (the garlic adds much flavor) Be sure to simmer at least 2 hours -- otherwise you are not allowed to call it chili !!!
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