Servings: 6 to 8
One thing I always add to chili is beans. I know that’s anathema in some parts of the country (I’m looking at you, Texas), but I like the texture and flavor that beans provide and how, when mashed up a bit, they help to thicken the chili.
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An excellent chili; well received by a variety of guests. One tweak I made was (in para. 5) rather than simmer, I bagged the chili (2 gallon-sized bags) and cooked sous-vide (with my new Anova cooker) at 140F for 24 h. The meat was incredibly tender, and still had a little pinkish cast.
I am an intermediate home cook, but have never made chili before. I made the Chili con Carne, from Mr. Rosenfeld's chili (beef and three-bean chili)Feb/Mar 2014, FC# 127 issue. The chili turns out fabulous - my family loves it, spicy enough but not overly spicy. Will be making it again - creating my own chili recipe following his steps.Thank you for your many fabulous recipes in each FC issue.
I didn't make this exact recipe, but instead used the 'Create Your Own Recipe' section of the magazine to make my own version. It was absolutely amazing. Best chili we've ever eaten. You can read my full review at: http://bit.ly/1m9r7CM
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