» The Editors of Cook's Illustrated Magazine, The Best Recipe (1999 ed), page 286. — Very Good.
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Chili con Carne
The flavor is very good, but in general this is not what I want in a chili. It is a Southwest-spiced beef stew featuring 4.5 pounds of meat for 6 portions. I added a cup of cooked pinto beans (3 cups cooked) for a ludicrously meager addition of starch. Today I'm cooking 2 more cups of dried beans to add to the dish in hopes of making this chili more to my liking.
I'll use the spicings for a base to make another chili, with much less beef and no bacon (since I can't taste it at all). Either ground chuck, or chuck cut to a small square - maybe 1/2 inch across), or even shredded chuck, with lots of beans. [ 11.08.11 ]