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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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Red Apron Butchery; Washington, DC; Fairfax, VA

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

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