We wanted to re-create the great flavors of a
clambake without help from the sand or the sea.
Chili is probably America’s favorite one-pot supper, but this dish can be plagued with problems: tough meat, undercooked beans, and bland flavor. We wanted great chili, but it had to be simple. And wh...
Does the brand really matter?
Could we take supermarket staples and create a basic chili with great flavor?
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