867 chile fish recipes

Kahlua chili: ground beef chili spiked with coffee liqueur, served Cincinnati-style over spaghetti with cheddar and onion. The coffee-and-cocoa background note that makes it work.

Pork chile verde: tender pork simmered in a tangy blended sauce of tomatillos, jalapeño and green chiles with cumin. A comforting Mexican green chili for rice or tortillas.

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

Simple chili is a no-bean Texas-style ground beef chili built on chili powder, cumin and a hit of hot sauce. Browned, drained and simmered until thick. The kind that feeds a crowd and tastes better the next day.

Stageline chili is a no-bean, big-batch Texas-style chili with chopped brisket, ground pork, green chiles, beer, and a shot of tequila. Simmered low for 2 to 3 hours and feeds 20.

For starters, the water, beer and sugar take this recipe in the wrong direction. Substitute these ingredients with red wine. Also, forget the pork - this has not flavor in chili. Just add more beef. These small changes would have won them $40,000. I made those changes and had people chasing me for the recipe afterwards.

East Texas red chili built on rehydrated ancho peppers pureed into a deep, smoky base, with a sneaky milk chocolate bar melted in for that mole-like roundness. Pure Lone Star comfort, simmered until the meat falls apart.

Chopped beef simmers with tomatoes, jalapeños, and beer for robust Southwestern chili that's better after resting an hour off the heat.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Smoky, beer-braised chili loaded with cubed flank steak, jalapenos, and masa harina. This thick, hearty Texas-style chili simmers low and slow until every spoonful hits with deep, layered heat.

Beefy, beer-simmered chili with red bell pepper, tomato sauce, and a generous hit of hot sauce. Thickened with masa flour for a rich, spoonable texture that feeds a crowd.

Hearty no-bean beef chili built on 3 pounds of stewing beef, half a cup of chili powder, masa harina for body, and a secret weapon: a dash of Peychaud's bitters and nutmeg at the finish.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

This meaty beanless chili has the makings of a champion, but it's super simple.

Ground sirloin, pinto and kidney beans simmer in cumin-spiced tomato broth for hearty, stick-to-your-ribs chili. Easy weeknight comfort food.

Shortcut tamale casserole with masa harina dough layered over chili and baked until golden. All the corn-and-chili flavor of real tamales without rolling a single corn husk.