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Well a bunch of circumstances put off my recent plans to make chili, but I finally got to it yesterday, and I have a bit over three quarts of brown gold cooling at this very moment. One complication was that I wanted to get a pressure cooker to preserve it when I was done, but became daunted by the question of whether our smooth-top stove can stand the weight of the large one I want to get, so I've forestalled that decision for now. And as the chili is a constantly evolving process, I have updated my recipe to best reflect my most recent technique for this.
R.I.P.: Ralph McQuarrie, 1929–2012. Thanks Neutronbeam.
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