Yesterday, I talked about how to turn dried, Mexican chiles into powder or paste that can be used in any number of dishes. Today, we’re going to put those ingredients to use in a batch of chili con ...

Now that we’re squarely in October, observers of National Chili Month can get down to business. Yes, chili is one of those foods so revered that it gets a whole month of honor rather than just a day.

From nachos to chimichangas, there are several Tex-Mex dishes worth trying, but we think these are the most delicious ones ...

Recipe Main Dish Head for Mexico and let your taste buds travel with a sombrero on your head thanks to our Chili Con Carne!

For Ancho Chile Puree: Toast the ancho chiles in a dry saute pan or cast iron pan. Once they are fragrant, put in a small sauce pan and cover with water. Boil them until soft for about 15 minutes. Let ...

Chili is a great way to make use of pantry staples, but this ingredient often gets overlooked. It's best to add when you want ...

Heat a large pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the oil ripples, add the ground sirloin and crumble the meat as it cooks, about 3 minutes. Add the ...

Instructions: Stem and seed the dried chiles. Place in a pan with just enough water to cover them. Cook on medium heat for 15 minutes. Set aside to cool. Transfer chiles to a blender, reserving the ...

Chile con carne has long been at the center of cook-offs, drawing fierce competition and loyal fans across the country. It started as a hearty meal in early Texas kitchens and grew into a dish tied to ...

In the land of green chile that is Denver, finding the best bowl of chili con carne can be a difficult task. The main characteristics in a good chili are tender beef, spicy yet balanced flavors, a ...