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Begin by heating half a cup of neutral oil to 330 degrees Fahrenheit.
Once the oil is hot, add in four tablespoons of dried chilies, one tablespoon of chipotle chilies, two tablespoons of chopped onion, a pinch of salt, a sprinkle of MSG, a bit of paprika, and two cloves of grated garlic.
Carefully pour the hot oil over the mixture.
Allow the oil to cool down, then cover it with a lid.
Store the chili oil in the cabinet for up to six months.