Three Ingredients That Make This Chili Irresistible
Is there such a thing as being a chili person? If there is, then I am one! I make chili at least once a month even in the summer months if I'm craving it. My go-to proteins are usually ground chicken, ground turkey, lentils, or when I'm craving the classic, beef. The deep flavor of good ground beef is incomparable. Besides the protein, there are three ingredients I think are key in cooking the perfect chili. They fall into three categories: texture, heat, and acidity—aspects that are important in any recipe, especially in chili. A thick and creamy chili is the most enticing, and my techniques ensure this. When I'm using canned beans that don't have any preservatives (just water and salt), then I'll pour the entire can (liquid and all) into the pot. That starchy liquid adds a nice mouthfeel to the chili. Beyond that, my secret ingredient for the perfect texture is a quarter cup of ground oats. You don't need more than that to thicken the chili. Oats add a muc...
