So I made most of this yesterday since Chili is better usually improves with a little ages.
This is from The Food Lab by Kenji López-Alt.
It's the "best chili with beans" I made it with the chuck option as it would have cost 2x as much to get the short ribs.
You brown the meat before you cut it up... so here's almost 3 lbs of browned in 5 pieces then cut up.
It's a TON of chili:
I've always made it with ground beef before so this is different. But I still enjoyed it - just don't know if it's truly better then ground beef.
My bowl tonight:
I just added sour cream - he lists a TON of toppings but I'm pretty simple.
