This makes for a moderately hot to hot chili. You can vary the heat by adding or removing the hot chilies and the canned chipotles.
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Cheesy enchiladas sauced with a rich, meaty ladle of chili con carne is Texas on a plate, according to Lisa Fain, author of The Homesick Texan Cookbook. It's that combination of bean-less chili gravy and cheese stuffed and covered corn tortillas that is the essence of Tex-Mex and a true taste of Texas.