The chili can be refrigerated for 4 days.
Due to time constraints I had to cook this on low which was inadequate to cook unsoaked beans. Had to resort to the pressure cooker to salvage the batch. Other than that, the recipe is a reasonably tasty, straight forward chili. Nothing fancy... no gimmicks like chocolate, pinot noir, or anchovies.Read More
Authentic Texas chili (where it was invented) does NOT have beans. YUK!Read More
The instructions call for onions but the ingredients don't list them. How much onion should I add?Read More