Our Favorite Chili
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Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV
has video
WHY THIS RECIPE WORKS
Blade steak was easy to cut into pieces and cooked up tender, so it served as the base of our chili recipe. We avoided the grittiness of supermarket chili powders by making our own. Adding cornmeal to our chili powder thickened the chili. F...