Here at Food52, we love recipes—but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Chili is the ultimate go-to soup because it's made of typical ingredients you could find in your pantry—all that's needed is the know-how to coax the maximum flavor from each ingredient. In this video, another installment in our new weekly series with The New York Times, Managing Editor Kenzi Wilbur and Associate Editor Sarah Jampel start their chili by cooking aromatics in a pot. Then they slowly add guesstimated amounts of spices, beans, and an atypical-for-chili liquid to create one layer of savor at a time, building up to a complex and deeply flavorful chili. Watch and learn.
Video by Kyle Orosz