Chili. In true Texas fashion this classic is made from dried chilies and diced beef. No tomatoes, no beans, no chili powder. But here's modern twist: Kamut, an ancient grain whole grain, an ancient form of wheat really, that's been resurrected and trademarked so it can only be grown organically. It makes a rich, satisfying, and surprisingly delicious chili.

In our duo, Bruce Weinstein is the chef and Mark Scarbrough is the writer. Together, they've published dozens cookbooks, won lots of awards, and been on several national best-seller lists.

In this episode, they're making a recipe from their book GRAIN MAINS: main courses made with whole grains. If you want to know more, you can find the book here.

So come into our kitchen, test a recipe with us, and see just how fun it can