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One chef’s best dish

Spicy and sweet, chili is a big crowd pleaser

Mike Foley has spent 15 years perfecting his chili recipe. Mike Foley has spent 15 years perfecting his chili recipe. (John Tlumacki/Globe Staff)
By Jane Dornbusch
Globe Correspondent / February 3, 2010

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ARLINGTON - As befits a dish designed for hungry football fans, there is nothing small about Mike Foley’s chili. It’s prepared in a huge pot; it makes a tremendous quantity. It contains four kinds of meat and an entire jar of chili powder, not to mention ginger ale and milk chocolate. (Full article: 690 words)

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