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 ...

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

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.

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 ...

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.

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 ...