Best Ground Beef for Chiliの特集記事をご紹介します。専門的な知識が満載です。

Once you’ve picked your beef—ideally 80/20 ground chuck from a trusted butcher—brown it with love, drain the fat, and let it mingle with tomatoes, beans, chilies, and spices. Let it bubble low and slow for at least 45 minutes, but two hours is magic. The beef will relax, the flavors will marry, and your kitchen will smell like a cozy hug from a leather-clad cowboy. Okay, maybe not, but close.