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Whether it’s a noontime bowl to power through the afternoon or a ladleful with a beer after the lifts close, chili is the ultimate mountain staple. It combines the soothing warmth of soup, the hearty nourishment of a burger and a zing of spice to fight subzero conditions—the perfect skier meal. It’s also something that’s easy to make yourself. Lodge chili is nothing compared to a homemade pot brewed up back at the condo and big enough to feed the family. If your ski vacationis of the romantic, offspring-free variety, so much the better: Chili’s flavor improves the next day. To find out how to make chili that’ll shame resort kitchens coast to coast—and that will inspire awe among fellow skiers fortunate enough to taste some—we turned to the reigning World Champion of the International Chili Society, Ron Burt, of Lancaster, Calif. With his wife (and sous chef) Susan Burt-Baumberger, he walked us through the five steps to cooking his award-winning “Warning Shot Chili.
Click below for the recipe.