Best Chili in the U.S.

Chili has so many regional iterations, and each version comes with its own cult following. Is it best with beef or chicken? Green chiles ...
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The Roost; Stowe, VT

It takes chef Steve Sicinski takes two days to create the perfect après-ski bowl at the luxury Topnotch Resort. He starts by marinating meat overnight in a paste of guajillo, ancho, jalapeño, cascabel and chipotle chiles, along with garlic, onions, cilantro and cumin seeds. Then he simmers it for eight hours. Before serving, Sicinski layers in refried beans, Fritos and Vermont cheddar, and garnishes the chili with cilantro and a squeeze of lime.

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