86 carb recipes

New Mexico style chili built on coarse-ground beef and cracked wheat in place of beans, blended with mild and hot ground chile, green chiles, and chile caribe for a slow-simmered Southwestern bowl.

A robust beef and pork chili from legendary chef Pierre Franey with coarse-ground meat, kidney beans, chile caribe, and a rich tomato-beef broth. Ready in 40 minutes.

Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.

Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

Texas-style chili made with coarse-ground brisket, no beans, and a full bottle of beer. A deep, meaty bowl of red simmered low and slow with cumin, oregano, and a fistful of dried chiles.