I made a big pot of chili for a dinner party the other night, using Anaheim and Pasilla peppers, chipotle in adobo, and a healthy dose of Ancho chile powder for an extra kick. I served it with a dollop of sour cream, some crumbled cotijo cheese, fresh cilantro, and a squeeze of lime, and am enjoying the leftovers as I write this post. I also made sweet potatoes baked in foil (with maple butter), and skillet cornbread from this recipe, which is now officially my go-to cornbread recipe.
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