Best Chili in the U.S.
Leave it to an artisan butcher to create a chili that doesn’t need beans. Meat savant Nate Anda rubs beef and pork shoulder with a signature blend of smoked paprika, chipotle, brown sugar, coffee and coriander, then marinates it overnight. He renders bacon fat to brown the meat, creating a caramelized, subtly smoky foundation. It takes an additional six hours of stove-top simmering to produce a batch. redapronbutchery.com