A one-pan chili with maximum flavor starts with toasted rice
Looking to make enough chili for one night’s dinner without hauling out a heavy pot, we turned to our trusty skillet.
Cooking on deadline: Texas red chili
If you know anything about Texas chili, then you know for certain the one thing that is not in this recipe.
You can get great meaty, bold chili thanks to a multicooker
Great chili should have bold, long-simmered flavor, even if it’s made with convenient ground beef. The multicooker was the perfect way to achieve this with a minimum of hands-on time.
A chili Christmas: Christmas Eve has traditions of its own
Here we are, just a day away from Christmas Eve, when we’ll all be nestled snug in our beds — probably under the A/C because Old Man Winter has taken leave of his senses. Nevertheless, I’m looking forward to our annual Christmas Eve chili tomorrow night.
Stuff it! Avocados, that is. Stuff them with a quick chili
There’s no real shocker here — avocado pairs delightfully with a rich and meaty chili.
Tex-Mex meets classic comfort
A lot of casual party grub generally can often be classified one of two ways — spicy Tex-Mex or basic comfort.
Some like it hot: Chilifest ushers in a savory season
What’s not to love about autumn? Lap blankets on game day, hayrides, pumpkins on the porch — and chili. Hot, mild, beef, chicken, sausage, beans, bean-less, vegetarian. However you prefer yours, it’s about time to stock up on ingredients and pull out that big pot.
Hispanic and Asian flavors combine for quick chili
A robust chili that’s on the table in just 30 minutes? Thanks to a blending of Hispanic and Asian flavors, it’s easy. I started with
Chill Chaser: Game Day or any day, chili hits the spot
Chili. Some consider it the ultimate cold-weather fare. And in spite a recent spring teaser, Mother Nature has more winter in store, including Super Bowl Sunday, when Golden Triangle temperatures are expected to dip into the 30s by night.