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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
DIY hot sauce kit — ferment your own artisan hot sauce at home
Variety pack — ancho, guajillo, pasilla for moles and salsas
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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
DIY hot sauce kit — ferment your own artisan hot sauce at home
Variety pack — ancho, guajillo, pasilla for moles and salsas
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On medium-high heat, brown meat in large pot. Drain and rinse to remove fat. Meanwhile, chop onion. Add onion to meat and stir under onions until tender. Add remaining ingredients to pot and let the chili come to a boil. Turn down heat. Cover and let the chili simmer for 20 minutes. Can also be frozen and reheated. Makes 8 (1-cup) servings.