It’s chili time! No beans. No vegetables (OK, a single onion and chiles). No ground beef.
2.7 kg (6 lb) of chuck cut in 2 inch cubes, home made chicken stock, and chiles. Heaps of chiles. That is all.
I used Kenji’s recipe for The Food Lab: Real Texas Chili Con Carne as a guide.
Chili con carne served with home made Spanish rice, refried beans, and fresh, warmed flour tortillas from Mexican Specialties in Ellerslie.