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Friends, I'm going to say something that everyone running for president will never say: "I changed my mind". Back in July, I shared my recipe for a passable chili and in it I called for the use of ground beef. I made this prescription in good faith, believing it to be the best option for budding home cooks looking to get into the chili game. I have since learned that I was mistaken and I sincerely apologize. I know your forgiveness won't come quickly or easily, but all I can ask is the chance to earn back your trust. My road to culinary redemption begins after the jump...(that's what they call a tease)...
Okay, so the secret to an even more passable chili comes courtesy of Kenji tha gawd of Serious Eats Food Lab fame: Skip the ground stuff and use chunks of beef. It's a small change that makes heaps of difference in the final product. Of course, you could follow Kenji's recipe for "The Best Chili Ever", which is sure to be excellent, but it's quite a bit more expensive/involved than mine and you obviously need to save your money/time for buying dope clothes/looking at dope clothes to buy. What I'm saying is: I recommend me.
RHYS'S (EVEN MORE) PASSABLE CHILI
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