Nov 6, 2015
Chili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain..
Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published twenty-seven cookbooks, won chichi awards, and been on national best-seller lists. They write for Fine Cooking and Cooking Light; they have a monthly column on weightwatchers.com.
Even though they've created and written over 15,000 original recipes, Mark (the writer) doesn't cook--until now. Today he makes this amazing chili recipe from their book GRAIN MAINS.
So come into our kitchen, test a recipe with us, and see just how fun it can