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Chili with Guajillo and Ancho Chiles and Hominy
Butcher Tom Mylan of the new Meat Hook in Brooklyn flavors his chili with three kinds of dried chiles: fruity guajillos, smoky anchos and a New Mexico chile. After he soaks the chiles in water to plump them, he blends them to form a silky puree, which gives the chili a complex flavor.
Go to recipe (1 of 8)
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