Beef chili with beans and beans
Beef second courses
With all due respect to Chef Grant Achatz, I suspected halfway through making his chili recipe that he was trying to kill me with the amount of spice - or at least burn out my esophagus. My quick fix was to add a lot more beans and a little unsweetened cocoa to mellow it out. Further attempts refined the amount of chile and beans for a smoky-yet-bright, rich, definitely higher-in-fiber result that still carries enough heat to be respectable. I'm a midwesterner (like the chef himself), so this always gets eaten with elbow mac or ditalini and topped with cheese.
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