Feature: Layering Flavors for the Best Chili
Whether you’re making a Texas-style, meat-centric chili or a chicken-pinto bean stew that Texans would consider heresy, every chili can benefit from starting with whole dried chiles, toasting your spices, and searing the meat over high heat for a tasty browned crust. Houston chef Ben Berryhill describes his favorite chili techniques.
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Make it a Meal