The chipotle chile adds a nice hint of heat and smoke to this spectacular way to end a great meal off the grill.
You don’t even have to wait for leftovers; you could just make one or more of these instead of grilling or along with it.
Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.
Heaven forbid you should have leftover chicken in need of a good home. If so, the chili pot is nice and warm.
This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles.
A very well-known and wise hot sauce maker once told me he prefers serranos over jalapenos because they’re more consistent in their level of heat.
George Dickel Tennessee Whisky and McIlhenny Company’s TABASCO Brand Pepper Sauce have gone the Reese’s Peanut Butter Cup route.