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Red kidney beans — chili con carne, Indian rajma, red beans and rice
Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Definitive Sichuan cookbook — 200+ recipes with cultural context
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Red kidney beans — chili con carne, Indian rajma, red beans and rice
Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Definitive Sichuan cookbook — 200+ recipes with cultural context
You're reading one of recipes available free. Full library with Gastronome.
In a large stockpot, cook meat over medium-high heat until browned, stirring frequently. Add remaining ingredients and stir to combine. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 15 minutes or until the onion is cooked and softened. (At this point you could serve your chili and it would be great. Don't though. You want it to be awesome, so let it simmer longer. Or better yet, cook it, cool it and eat it tomorrow. It will be awesome.) Serve warm with additional toppings if desired.