Whatever cut you choose, remember this: low and slow wins the chili. Sauté your meat first to get a nice brown crust (that’s called the Maillard reaction, and it’s flavor magic). Then let it bubble away for at least 90 minutes—up to three hours if you have the patience.
Season generously with cumin, chili powder, and a touch of smoked salt. Taste as you go—cooking is a conversation, not a lecture. And don’t forget to add a little beer or stock for depth. You’re making art, not just dinner.
