Food Network chef Fieri is known for his love of Tex-Mex cuisine, and he has some great advice for slow-cooked chilli. His top tip is to brown off the meat in batches before piling all the ingredients into the pot. This method gives the meat space in the pan to get a nice, tasty char; if the pan is overcrowded, the meat will steam instead.

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Last updated by Luke Paton.

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