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Where does he got all those wonderful spices?

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Today’s Red River Chili recipe includes a few dried chiles you might not have seen in the store before. 

While the state boast many fine gourmet shops, the biggest boost to finding a greater variety of chiles falls squarely on the rise in the Hispanic population. There are markets that specialize in Hispanic imports statewide.

That said, I go straight to the source: Pendery’s in Dallas/Ft. Worth.

Pendery’s claims to be the birthplace of chile blending, what we now call chile powder. I have visited their retail store in Ft. Worth dozens of times, and I’ve been shopping with them online for years. Not once have I been unable to find the chile I’m looking for.

What they don’t have is fresh chiles. As I mentioned, the rise of Hispanic markets has  increased availabilty of poblano peppers as well as a larger supply of jalapenos, serranos and habaneros.

To read about Pendery’s history and check out their supply, go to

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