Adding tomatillos gives the variation of a traditional New Mexican chili a south of the border twist.
Heaven forbid you should have leftover chicken in need of a good home. If so, the chili pot is nice and warm.
This chili is easy to make, cooks in 2½ hours, and combines the best of both red and green chiles.
With the Bartels Harley-Davidson Chili Cook Off just a month or so away, I need to train up. This year I’m bringing Pickapeppa sauce into the mix (literally) with a Jamaican twist on chili.
Here at the Burn Blog, we’re already looking forward to autumn, so here’s something a little different for your fall soups and stews.
Arguably, it is the most contentious food in the world, triggering debates as to its origin, authenticity, preparation, and influence on international culinary practices…
Similar to, yet different from the “pozole” served in Mexico, this popular dish is served as a soup, a main course, or a vegetable side dish…