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The Chron's Alison Cook recommends the Akaushi beef chili at 60 Degrees Mastercrafted, which she calls "stirring, elemental stuff: a trip back to the days when cowboys hacked up some beef on the range, added some dried red chiles and water and salt to the pot and called it done." The simplified, high quality dish comes with "amaretto coffee for depth" and some Mexican touches like pico de gallo and crema. [Houston Chronicle]
