Photo: Adam Macchia
When it comes to chef Marcus Samuelsson's chili, I feel like Liz Lemon on 30 Rock: "I want to go to there!" Samuelsson has a natural instinct for this southwestern classic, which he makes meaty with ground beef chuck and thickens with masa harina. The elegant touch is Mexican chocolate, which gives the big bowl depth, and chipotle chiles for a smoky undertone. Turn on the tube to the snowboarding half-pipe competition and grab a spoon. This is curl-up-and-stay-warm food.
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