Yesterday, I talked about how to turn dried, Mexican chiles into powder or paste that can be used in any number of dishes. Today, we're going to put those ingredients to use in a batch of chili con carne, Texas-style.
I haven't always made chili sans beans, the method most commonly appreciated by the chili cooks of the Longhorn state. But in recent years I've taken to trying out the various recipes posted on the International Chili Society's website, better known as the home of the annual World Chili Cookoff. The recipe of every WCC-winning bowl of chili is listed here, and if you read them all you'll start to notice a pattern: Nearly all the winners -- and most certainly all of them in recent years -- use tri-tip or sirloin tip roast (ground beef is almost never used). Also, not one of them features beans in the recipe.