A key observation: a chili recipe ought to be specific to the individual. Thus, I don’t often track how much of what I’m throwing in; I just try to make sure it’s there, so if I can’t taste it, I add more. I also tend to add whatever I’ve got in the house. Although...
Jump to recipe Why It Works A blend of dried whole chiles gives you better flavor than any dried-chili powder. Simmering the chiles and puréeing them eliminates any gritty texture. Whether you're preparingTexas-style chili con carne(no beans, please!); an everything-but-the-kitchen-sinksho...