It's prime chili-makin' season, and coming up on prime soup-makin' season, too. For years I've been getting along fine with a modest "big pot," which allows me to make 4-5 quarts of chili at a time. Right now, though, I'm making chili (while local peppers are plentiful) and socking it away in the deep freeze, so that when I want chili during the
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