Bobby Flay’s Beef Chili Is A Slam Dunk For A Day Packed With Basketball

By Kate Krader
Bloomberg

Some dishes, such as massive seafood towers crowned with elaborate shellfish and seven-tiered weddings cakes, are best left to the professionals.

Chili is not one of those. Superior versions can come from anywhere, whether on the back of a five-alarm-chili kit or an uncle’s award-winning recipe jotted down on an envelope. It doesn’t benefit from fancy ingredients — in fact, it’s antithetical to try sourcing expensive aji charapita peppers ($25,000 per kilo) to make a pot of chili.

There is a professional chef who knows the secrets of a good chili: Bobby Flay. The chef/owner of Gato in New York and Mesa Grill in Los Vegas, among others, and the star of Food Network shows like “Worst Cooks in America” and “Beat Bobby Flay” has been making chili most of his life.“I know it well,” Flay wrote in an email. “I’ve been cooking Southwestern food for over 30 years.”

Please visit Alabama News Center for the Full Article

from The Alabama Weather Blog http://ift.tt/2nAaQjD