Chili Recipe - NYT Cooking

This is a spicy, smoky and hearty pot of chili It’s the kind of chili you need after a long day skiing — or hibernating To create a rich and thick sauce, simmer aromatics, chili powder and cocoa powder with a small quantity of tomato sauce and a big quantity of ground beef
This is a spicy, smoky and hearty pot of chili. It’s the kind of chili you need after a long day skiing — or hibernating. To create a rich and thick sauce, simmer aromatics, chili powder and cocoa powder with a small quantity of tomato sauce and a big quantity of ground beef. Use meat with ample fat (at least 20 percent), because it deepens the flavor of those aromatics. If you like the meat in your chili to be so soft it nearly crumbles, simmer your batch longer; if you prefer your chili without beans, just leave them out. Just don’t forget the toppings.

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