To start, brown the ground beef and garlic in a large pot over medium heat. Once the beef is fully browned, drain off the ...

Chili is the official state food of Texas. We argued a few years back that (no surprise) brisket might have a stronger case. A Dallas news station recently took a road trip to verify whether the Texas ...

Chili first gained popularity along Texas cattle trails during the 1800s. Regional accents soon attached to the spicy stew, although certain ingredients remain standard to this day. Chili peppers, ...

Instructions: Remove the stems and seeds from the anchos and spread the peppers out flat. Reserve the seeds. Place the chiles flat on a comal or cast-iron skillet over medium heat. Being careful not ...

This comforting chili is inspired by the flavors of doro wat, a popular Ethiopian chicken stew. This version features ground ...

T here’s perhaps no other single food group that is more Texan than chili, and over the years we’ve tested many recipes and talked to many Tex-perts on what constitutes a real big bowl of red. Here ...

This Midwestern chili habit sounds odd at first, but one bite explains why locals swear it makes every bowl better. The post ...

Chili and cornbread make a deliciously dynamic duo, so it only makes sense to put them together in one pot, which is exactly what we’ve done in this week’s quick and easy White Chicken Chili with ...