The purest chili I know is the Chili con Carne (chili with meat) of northern New Mexico. Dried whole chiles are toasted, soaked, pureed with only a few seasonings, and then cooked with chunks of browned beef. Never are there beans or tomatoes.
Ingredients
Ingredients
When you start with good beef, it doesn't take a lot of fussing to make a great steak. Usually, kosher salt and black pepper are all you need. But when you crave a livelier layer of flavor, try a dry rub. Unlike marinades, used to tenderize less expensive (tougher) pieces of meat, dry rubs add flavor to meat that is already tender. Rub the mixture into the steaks and let them sit at room temperature for at least an hour to make sure the spices are absorbed into the meat by the time you are ready to cook. (Even a thin layer of excess rub makes the surface of the cooked steaks a little mushy.)
From Recipes 1-2-3, by Rozanne Gold
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