Looking for input on a "Real Texas Chili Con Carne" recipe from Kenji Lopez - great chili recipe. I have recently purchased some pasilla de Oaxaca chiles (which are very smokey - I used Anchos last time) and wondered if anyone has used them in their chili - Kenji has them listed as possibles in the rich/fruity classification - wondered if there was too much smokiness when combined with the Chipotles. Any input would be appreciated
HappyGrace hasn't written a comment yet.
HappyGrace hasn't favorited a post yet.