1. Make the Chile Base: Place the dried chiles, such as ancho or pasilla, in a dry Dutch oven and toast briefly, until ...

Yesterday, I talked about how to turn dried, Mexican chiles into powder or paste that can be used in any number of dishes. Today, we’re going to put those ingredients to use in a batch of chili con ...

A couple weeks ago, I asked readers if they had any suggestions on what to do with some dried, Mexican chiles I had purchased at a local grocery store. I bought a bag of cascabel chiles and a bag of ...

The difference between chile powder with an "e" and chili powder with an "i" is not a matter of phonetics, like tomato, tomahto. They are not the same ingredient. As a food editor, when I review the ...

Bill Esparza is a James Beard award-winning food journalist, author of LA Mexicano, and onscreen food television personality covering food in United States and Latin America. Homemade salsas are ...

Ancho chiles are super popular dried peppers in Mexico and the American Southwest. They taste mild and earthy, which makes them perfect for tons of different dishes. People use them as a main ...

People talk an awfully big game about soup season (which I do love), but for me it’s all about chili. While I usually make a classic Texas chili, using brisket feels a little more special. I typically ...

Ah, the classic controversy. Do you really need fresh onions and garlic in your chili? Or is your partner/friend/parent ...

Chili crunch is a crunchy flavorful condiment that's been increasing in popularity for years. Chili oil with added umami (savoriness) and texture, chili crunch works for everything from spicing up ...