Made of beef short ribs, cut into thins strips and marinated with soy sauce, garlic, sesame oil, green onions and sugar, kalbi is grilled over a medium-hot flame and best served the way Korean restaurants do: cut into pieces right over the grill, usually with hefty kitchen shears, and then wrapped inside a fresh leaf of lettuce with a finger of steaming white rice, a dollop of spicy red bean paste (gochichang), a few slivers of raw or grilled garlic, and shredded strips of fresh green onion.

Jerky is meat that has been cut into strips trimmed of fat, marinated in a spicy, salty or sweet liquid and then dried with low heat (usually under 70°C/160°F) or occasionally salted and sun-dried. The result is a salty, stripped, semi-sweet snack that can be stored without refrigeration. Jerky is an early application of food preservation techniques.

Jerky is meat that has been cut into strips trimmed of fat, marinated in a spicy, salty or sweet liquid and then dried with low heat (usually under 70°C/160°F) or occasionally salted and sun-dried. The result is a salty, stripped, semi-sweet snack that can be stored without refrigeration. Jerky is an early application of food preservation techniques.

The word "jerky" comes from the Quechua term Charqui, which means "to burn (meat)".

In the U.S. and Canada, Corned beef has two meanings. One refers to a cut of beef (usually brisket, but sometimes round or silverside) cured or pickled in a seasoned brine. The other use of the term refers to a tinned product generally found with canned goods on supermarket shelves. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it.

 

You can use sirloin or shell steaks or if you really want to get fancy, use tenderloin steaks!

Sure to be your new favorite chili, try this wonderfully easy recipe and say goodbye to cold winter nights, one spoonful at a time.