By Ali Slagle, The New York Times Tana Harter knows what she wants in her chili: creamy heartiness, a glisten and glow, melt-in-your-mouth meat and consistent spiciness. But half an hour before judging began at the 2018 International Chili Society World Championship Chili Cook-Off in St. Louis, her pot wasn’t meeting her personal criteria.
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The New York Times News Service Syndicate, Denver Post
Wed, 10/30/2024 - 8:05am
Topics: tana harter international chili society world championship chili cook-off st louis harter leesburg virginia lisa fain homesick texan cookbook hachette taste when fain texas it beef simon andrews christopher testani/the new york it s yield total ingredients salt grated preparation heat transfer reduce related articles toasted cover subscribe in the know ali slagle the new york the new york times chili chili fain fain texan chili the restaurants food drink add secret ingredient vinegar pot sauce powder minutes meat apple cider beans pepper hearty batch lime stirring teaspoon tablespoon stir onion chopped cocoa ground fat rich small pickled brine flavor tomato dish liquid won juice teaspoons including hours garlic hot warm bean season jalapeños break avoid making works trick year final large quantity flavors tablespoons toppings pounds oil aromatics simmer chipotle adobo don sharp cumin needed bowl
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This trick also works for other hearty braises, like beef stew. Meat and other fatty ingredients have a tendency to muffle other flavors. Tasting chili after stirring in vinegar in is like taking off ...
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