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I smoked chicken thighs, peppers, and onions over charcoal, then rendered the fat in the chicken skins to start building the chili. Half the peppers and onions got cooked down, then in went the dry spices, flour, butter, and finally milk. Once it was ready I chucked in cheddar cheese, Italian parsley, and cilantro. Finished with scallions.
Full recipe on my podcast page. Please check it out!
Music: “Contemplation” by Magnus Ludvigsson. Licensed via Epidemic Sound.