The best beef chili combines puréed chiles, short ribs, tender kidney beans, and an array of umami-boosting ingredients.
Cover the low notes with a chile from the rich-and-fruity category, the high notes with a chile from the sweet-and-fresh category, and add a hit of heat with one from the hot, giving the smokier chiles a miss for reasons purely of personal taste. Unless you're camping or cooking it in a Dutch oven, there's no room in chili for smokiness.
Then I had a thought: Why was I bothering trying to brown the beef after I'd chopped it? If browned flavor in the stew was what I was after, does it even matterI grabbed another batch of short ribs, this time searing them in a hot panThe result? Chili with chopped-beef texture, but deeply browned flavor.If you are from Texas, you may as well skip to the next section. But if you're like me and believe beans are as integral to a great bowl of chili as beef, if not more so, read on.
But sometimes the urge to crack some culinary skulls and the desire for some food-science myth-busting are so strong that I can't resist. So we're going to have a quick diversion into the land of dried beans.
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