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In a large skillet, brown meat with onions until onions are transparent and tender and meat is done. Rinse with water, drain and pat dry. Place in dutch oven. Add remaining ingredients plus enough water to achieve desired thickness. Allow to simmer stirring occasionally for at least 3 hours. Do not add salt to pot, just to individual bowls per personal taste. This chili can be made as a vegetarian dish easily by leaving the beef out.
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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
Liquid everything seasoning — dipping, marinade, drizzle, versatile
Precision slicing for carpaccio, chips, uniform cuts
Definitive Sichuan cookbook — 200+ recipes with cultural context