This over-the-top chili recipe from Muddy Waters Smokehouse & Blues in Manitoba, Canada, packs a lot of flavor—jalapeno, dry mustard, garlic, cumin, cayenne and chili powder. It's epecially decadent because you top it with shredded cheese before serving, then bake it in the oven for a few minutes for a cheesy, gooey delight.

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Recipe excerpted from:

Killer Chili by Stephanie Anderson, © 2007 Chronicle Books.