*I leave the seeds and ribs in the jalapenos as we like added heat to the chili. You can certainly remove them for a mild chili.
*Ancho chili powder is preferred over “chili powder” as it’s pure ancho chili powder and gives the best flavor. Spices labeled chili powder are typically a mixture of spices. If you can’t find ancho chili powder, use the same amount of chili powder, but omit the cumin.
*Chili is best when made ahead and allowed to sit overnight in the fridge. It’s certainly tasty after simmering, but the next day it’s always better after the flavors have time to meld. If possible make it the day before you want to serve and then just heat it up on the stove before serving!