The Food Lab: Better Home Cooking Through Science

dried, choosing, for chili, 253–54
dried, creating puree with, 254, 254
dried, for Texas chili, 267
dried, for vegetarian chili, 263
dried, storing, 254
dried, toasting, 254, 254
Easy Weeknight Ground Beef Chili, 261, 261–62, 262
-Garlic Butter Seasoning, 326
Green, and Chicken, Stovetop Mac ’n’ Cheese with, 724,
724
for green chili, 270
hot varieties, 258
Jamaican-Jerk-Rubbed Roast Chicken, 595–96, 596
Paste, 259
and Pepitas, Roasted Bell Pepper and Feta Pesto with, 710
Peruvian-Style Spicy Jalapeño Sauce, 599
preparing, for chopped salads, 836
Real Texas Chili con Carne, 266, 269, 269
rich and fruity varieties, 258
Santa Maria–Style Salsa, 348
Smoky Orange-Chipotle Pan Sauce, 321, 321
smoky varieties, 258
Stovetop Mac ’n’ Cheese with Bacon and Pickled
Jalapeños, 723
sweet and fresh varieties, 258
Thai-Style Sweet Chile Sauce, 598
whole versus ground, for chili, 257–58
Chili
best beef cuts for, 254–55, 255
Chile Verde with Pork, 273, 273–74