Spicy or sweet girls dating

What was so great about Lindsey’s recipe that could erase 20 years of chili avoidance?Surprise, surprise, it’s a tad sweet, plus it’s got some heat.Normally I’m not a huge spicy foods-lover, but with the touch of sweet it totally works.Over the years I’ve fine-tuned her recipe to fit our tastes to a T and it’s become my go-to signature chili.Me Signature Spicy, Smoky, Sweet Chili = always and forever. I made a gluten-free batch then topped it with Cinnamon-Honey Butter. That’s just 1/4 cup softened butter mixed with 2 Tablespoons honey and 1/2 teaspoon cinnamon. I have the recipe memorized and make it over and over again in the fall and wintertime.It’s awesome for making on a Sunday afternoon then eating for lunch all week long. I actually posted the recipe back in 2011 with cornbread baked on top but didn’t include measurements for the spices, and recently added smoked paprika to give the chili a kick of smokiness, so I’m featuring it again with an updated ingredient list.

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Place a lid on top then simmer for 30 minutes, stirring two or three times.

Alternatively, stir everything together in the crock pot then cook on low for 4-6 hours.

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