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Sunday Night Soups: Beef Chili con Carne With Meat (Gurgling Cod Remix)

Editor's note: This entry marks the first in a series called Sunday Night Soups. Our friend The Gurgling Cod will be concocting them and posting them. And, yeah, it's Saturday as we post this, but that's so you have some time to shop for and cook this recipe. Enjoy! —Adam

Welcome to Sunday Night Soups, where each week Serious Eats will offer a soup appropriate to the week's Sunday Night Football game on NBC. This week's game sees Eli, the other Manning, and his New York Giants travel to Dallas to take on the Cowboys. The Texas venue basically demands beef, and a lot of beef, and New York has at least two Koreatowns, and that's enough of an excuse to make this Korean-spiced chili.

The origin of this chili was Craig Claiborne's recipe in the New New York Times Cookbook, but necessity dictated a few audibles the first time I made it (Korean red pepper powder for chili powder, and Quaker oats for flour), and they worked out well enough that I've been making it like this ever since.

This is more of a stew than a soup, but it is as close as you can get to steak you can eat with a spoon. Starting with cubed—rather than ground—beef produces a texture that is much more interesting than most chilis. You can adjust the heat up or down, depending on your taste, but if the heat seems too much as you cook, add two or three tablespoons of honey.

Craig Claiborne's Beef Chili con Carne with Meat (Gurgling Cod Remix)

Ideally, cook the night before, and reheat the next day.

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