Chili con Carne
Appears in Cook's Country February/March 2008, America's Test Kitchen TV
We create a simple version of this smoky, savory Tex-Mex classic.
WHY THIS RECIPE WORKS
Many chili con carne recipes call for toasting and grinding a variety of whole chiles. We wanted to create a simpler version without sacrificing flavor. For the meat, we settled on beef chuck, our favorite affordable cut for stews because i...