Many cooks claim they make a "mean chili." Maybe theirs is spicier, or sweeter, or has a secret ingredient -- whichever the case, we want to know: what qualifies a traditionally smoky, savory stew to be "mean"? In the case of David Hagedorn from The Washington Post, making a mean chili is all about pushing flavor combinations and utilizing unique ingredients. And with recipes like Korean-inspired Kim Chili, or Coffee and Chocolate-laced Dark Pot Roast Chili, we want to know: which is the meanest of them all?
My Chili’s Meaner Than Yours from The Washington Post
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