You don't have to be a sociologist to know that Americans love chili. The delicious stew takes many forms as you wander across the States, and local preferences are often heartily defended against ...

Texas chili today rarely strays far from its roots. There are endless variations of chili found in every nook and cranny of the country. It’s one of those dishes you could spend a lifetime exploring.

Well, at least it doesn’t have beans in it. That was Brennan’s-trained Houston chef (and native son) Randy Evans’s first reaction on scanning over the “Texas chili” recipe in today’s New York Times, ...

There is no reason to be ashamed to use a store-bought shortcut every now and then, and I’d venture that every Southern cook would agree. When my Texas-native husband first introduced me to an ...

Every American cook’s recipe for chili is definitive and the best. A classic chili, the Texas bowl of red, is simply beef and hot peppers, simmered to perfection. But there’s no one recipe for the ...

That eternal query about this dish of meat, sauce and peppers is the subject of Austin Answered this week. Not universally, but many Texans today tend to eschew beans and even tomatoes in their chili ...

There’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 are ...