We tried this recipe the other night and thought it was delicious. Go to your local Spanish market to find dried Guajillo Chilies. They are smoky with the perfect amount of spice. We sliced up flank steak fried it in short rib fat for the tacos and topped them with pickled red onions and jalapenos.We were inspired by recipes from "Sauces, Rubs and Marinades" and "Cooks Illustrated".
If you think mediocrity is sexy and you want a sweet, tomatoey sludge with beans and hamburger meat, may this blog's bounce rate be damned: GET OUT NOW! Click that back button on your browser 'till your trigger finger aches. If you want some ill, helter-skelter stew that AIN'T FOR THE MASSES, well then you've come to the right place.
We think chili is best enjoyed on a cold day. It should be invigorating and comforting, but also sting. Beer makes for a fantastic chili base and Stone Brewing Company'sArrogant Bastard Ale is only fitting for such an arrogant bowl of red. This is how we make ours:
