Our Favorite Chili

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Appears in Cook's Illustrated January/February 2011, America's Test Kitchen TV

We built the best basic chili from the ground up, and then entered the strange world of secret ingredients to determine what's legit and what's just laughable.

SERVES6 to 8

TIME3½ to 4 hours, plus 1 hour standing

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...

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