Matt Pittman walks you through a step-by-step recipe for making traditional Texas red chili—no beans, no tomatoes, just meat ...

Smoked up a bold Texas-style chili bean dip in the cast iron—loaded with flavor, spice, and melty cheese. Perfect for game ...

Chili is good on its own, but amazing with toppings. Make sure to include all of your favorites, such as shredded cheese, sour cream, sliced jalapenos, or make it Texas-style with Fritos corn chips.

Texas Chili. 2 Tbsp. whole cumin seeds. 3 tsp. whole coriander seeds. 4 pounds rough-ground chili beef or Mexican chorizo. 2 tsp. salt ...

Texas chili can be made up to 3 days ahead and refrigerated in an airtight container. Reheat on the stovetop over low heat, adding a splash of water as needed to thin out the sauce.

Not all Texas foods are universally loved—some start arguments, while others are always welcomed at the table.

From chili-in-a-chip-bag to brisket sushi, discover the weirdest—and tastiest—Texan dishes worth a second bite.

Chili: Many Texans my age associate this dish made of roughly ground and stewed meat with Wolf Brand Chili, developed in 1895 by Lyman T. Davis in Corsicana. He sold it for 5 cents a bowl from the ...

Tom Dozier has won more than 10 major chili cook-offs, and he’s been a two-time winner at big ones including Terlingua International, the U.S. National Open and the State Fair of Texas.

TERLINGUA, Texas — If you want to know just how seriously Texans take their chili, take a step into the wild, wild west where an annual chili cookoff spices up more than just the tastebuds ...