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Three Bean Chili
A good chili is not about heat. It is about depth, and depth comes from three things: bloomed spices, a long uncovered simmer, and something bitter to anchor the sweetness of the tomatoes.
That last job goes to a spoonful of unsweetened cocoa, which nobody tastes as chocolate.
Equipment
saucepan
chef's knife
wooden spoon
colander
Ingredients
prepare
cook
assemble
Serve
Storage
Make Ahead
Freeze
Reheat
Substitutions
Chili is a pot that improves every time it is reheated, which makes it the most useful thing you can cook on a Sunday.
The spoonful of cocoa is not a gimmick — leave it out once and you will notice what is missing.