This was an interesting experiment - I love chili, but I was skeptical about one with no beans, onions or even tomatoes. I made this almost exactly as written, except that my cans of broth were 14.5 oz. each, giving the recipe 1 oz. more broth in total. And instead of buying meat from the store I got a 3.01 lb. chuck roast from a local producer ("Wyoming Pure") - I figured the beef quality could shine here. While cooking, I stirred the pot every 20-30 minutes. It was tempting to not wait and to skip the "cool, cover and refrigerate" steps, but I only tasted the liquid once, and waited until the next day to reheat and enjoy the chili. Surprisingly, the spices actually made for a pretty decently spiced chili, and I think some of the melted fat from the meat added to the body of the sauce. I enjoyed this for 4 days, and consider the recipe a success.
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This was an interesting experiment - I love chili, but I was skeptical about one with no...