When it comes to finishing off a bowl of chili, look beyond a dollop of sour cream or a sprinkle of cheddar cheese. This is ...

Last month, we brought you the early history of chili con carne, focusing specifically on its first contact with Anglo Texans and its role in the origins of Tex-Mex cuisine. In addition to discussing ...

Chili may have its roots in Mexican cuisine, but this humble stew, always made with some sort of chile pepper, is uniquely North American — and it’s as diverse as the places in which it's made. From ...

This chili con carne is built on browned ground beef, sautéed onion and peppers, and a long simmer with kidney beans, tomatoes, and classic chili spices. The extended cook time helps the flavors meld ...

When Ben Z. Grant, a state representative from Marshall, persuaded the Sixty-Fifth Legislature to make chili the official state dish, in 1977, he had history on his side. Many people believe that ...