At its most basic, chili is a stew made with fresh or dried chiles. As with other stews, chili begins by browning meat or poultry to deepen flavors. Aromatics are then sautéed in the empty pot to build flavor. Liquids (broth, beer, and/or canned tomatoes) are then added to the pot, the meat is returned to the pot, and the dish is covered and simmered gently until the meat is tender and the flavors have developed. In this lesson, you’ll learn how to make your own chili powder, work with dried and fresh chile peppers, and prepare beans for chili.