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6 servings, 1-1/3 cups (325 mL) each
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This chili freezes well. Ladle cooled cooked chili into freezer containers; freeze up to 3 months. Thaw in refrigerator before heating to serve.
Serve topped with sour cream and Cracker Barrel Shredded Tex Mex Cheese.
Substitute a sweet red pepper for the shepherd pepper.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.