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Cook's Illustrated - Our Favorite Chili Recipe

Cook's Illustrated - Our Favorite Chili Recipe

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Published by FM
This is a recipe from Cook's Illustrated magazine. They call it "Our Favorite Chili" and the writer went through all the usual Cook's Illustrated-style steps to choose the best meat, cooking liquid, chili-spice combinations and taste and
thickening additives. The end result (which contains beans - an ingredient not considered "classic" in chili, but which is tasty, nonetheless) is a complex, well-flavored recipe.

One note: for the sake of economy (the writer did not wish to purchase a large bag of masa when only 3 tablespoons was needed) she used cornmeal as a thickener, grinding it along with the chili paste in the food processor. Masa may be
substituted, of course - just stir it with a little bit of water, and pour into the simmering chili to thicken it.

Please note, the author has included several valuable tips in the "Cook's Notes" that follow the recipe.
This is a recipe from Cook's Illustrated magazine. They call it "Our Favorite Chili" and the writer went through all the usual Cook's Illustrated-style steps to choose the best meat, cooking liquid, chili-spice combinations and taste and
thickening additives. The end result (which contains beans - an ingredient not considered "classic" in chili, but which is tasty, nonetheless) is a complex, well-flavored recipe.

One note: for the sake of economy (the writer did not wish to purchase a large bag of masa when only 3 tablespoons was needed) she used cornmeal as a thickener, grinding it along with the chili paste in the food processor. Masa may be
substituted, of course - just stir it with a little bit of water, and pour into the simmering chili to thicken it.

Please note, the author has included several valuable tips in the "Cook's Notes" that follow the recipe.

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Categories:Types, Recipes/Menus
Published by: FM on Jan 08, 2012
Copyright:Attribution Non-commercial

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08/18/2012

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