That thick, translucent substance found in canned beans is known as bean broth, or sometimes aquafaba. It's simply the ...

“Chili is a largely a state of mind,” wrote Bill Bridges in “The Great American Chili Book,” and nowhere is that truer than in the spicy world of chili cook-offs, where a champion’s mindset — along ...

1. Brown the beef: Heat an 8-quart stockpot over medium-high. Add beef and brown, breaking up with a wooden spoon, until cooked through, about 5 minutes. Drain, leaving about ¼ cup of fat in the pot, ...

Chili seems simple, but one small misstep can leave it flat, watery, or disappointing. Even experienced home cooks run into ...

There’s nothing quite like a steaming bowl of homemade chili to warm you up on a crisp fall day. And if you’re anything like my husband when chili fever strikes, the only remedy for what ails you is a ...

You probably think your chili is pretty decent. Maybe it even gets compliments at the potluck. Here's the thing, though: most ...

When temperatures plummet, my hungers surge. Give me warm comforts with bold flavors. Nothing fussy; it has to be easy and it has to be quick. Toward the dreary end of winter, I get weary. And, I ...

This article may contain affiliate links that Yahoo and/or the publisher may receive a commission from if you buy a product or service through those links. There’s no deep-frying. Thanks to a quick ...