Secrets to Better Chili
When the weather gets chilly, so does the food of choice. But how well do you know your chili? Should it have beans? What about beef? Or better yet, both?
Three Things You Should Know About Chili:
1. If you want authentic Texas-style chili, forgo the legumes. Texas-style chili is always made without beans.
"If you make it with beans, they'll kick you right out of the state."
2. Make your chili a day or two in advance of eating it. As all the spices sit, the flavors merge and mesh. Eating your chili a day or two later is often tastier than straight out of the pot. Which means it makes for great leftovers.
"What I love about chili is that it satisfies for days. The longer it hangs around, the better it gets."
3. No one likes watery chili, but there's an incredibly easy fix: add cornmeal, a little at a time, until it's reached the consistency you crave.
Great Chili Recipes to Try:
- Tyler's Beef Chili
- Beef and Black Bean Chili
- Green Pork Chili
- Argentine Chili with Chimichurri
- Zucchini Chili
- Rachael Ray's Meaty Meat-less Chili
- Three Bean and Beef Chili
- Italian Pork Chili with Polenta
- Nacho Topped Chili Pot
- Kelsey's Game Day Chili
- Okra Chili
- Beef and Andouille Chili
- Nadia G.'s Red-Hot Chili
Minimize weeknight, last-minute fuss with a well-stocked pantry. Here's what to have on-hand.