'Chile' on Serious Eats

Step Aside, Old Chili Powder: How to Prepare Whole Dried Chilies for the Best Powder and Puree

Whether you're making real Texas-style chile con carne (no beans please!), a quick weeknight ground beef and canned bean chili, or even a vegan or vegetarian version, the best thing you can do to up your chili game is to leave those jars of pre-ground chili powder on the shelf. Starting your chili with honest to goodness real whole dried chilies will save you money while adding layer upon layer of complex flavor that you never thought was possible. Here's how to do it. More

Basic Chili Paste to Replace Chili Powder

Whether you're making real Texas-style chile con carne, a quick weeknight ground beef and canned bean chili, or even a vegan or vegetarian version, the best thing you can do to up your chili game is to leave those jars of pre-ground chili powder on the shelf. Starting your chili with honest to goodness real whole dried chilies will save you money while adding layer upon layer of complex flavor that you never thought was possible. More

The Food Lab: Crispy Braised Chicken With White Beans and Chile Verde

We're taking the intensely rich, smoky, and hot chile sauce from a Southwestern chile verde, the comforting bean stew of white chicken chili, and adding to it my own personal touch: a perfectly braised piece of chicken; deep flavors, crisp skin, and all. If you're into heat, beans, and chicken, this is about as comforting a dish as you can hope for when the hot summer days start to slowly transition into cool fall evenings. More

How to Make Juicy Chicken Green Chile Tacos

I can count on the fingers of one hand the number of great chicken tacos I've had in my life, and I'd still have one finger left to point accusingly at all the people who've served me dry, bland, flavorless meat in tortillas past. See, chicken tacos don't have to be dry. Just ask the lady who serves up the incredibly juicy chicken tacos at the El Gallo Giro truck in San Francisco's Mission district, or the slow-roasted pick-it-yourself affair from the Los Potosinos truck in Columbus, OH. Here's how I make mine. More

The 11 Best Things I Ate in Chile

The chance to visit Chile—a long, narrow, and exquisitely beautiful country full of mountains, valleys, beaches, and amazingly warm people—was not one that I could pass up. And since I was visiting my sister, a temporary Chilean resident and a permanent Serious Eater, a lot of my trip was spent eating. More

Guest Bartender Video: Make The Curly and The Turk with Christian Sanders from The Tippler, NYC

This drink, from the recently opened New York bar The Tippler, was inspired by Rocket Pops from the ice cream trucks of childhood. Tippling Bros. co-founder Tad Carducci says the challenge was getting the cocktail to taste "something like an actual Rocket Pop, but with sophisticated, complex flavors as well." By layering a refreshing blend of gin, blue curacao, and lemon over a spicy homemade chile-hibiscus syrup, Carducci created a cocktail with great depth of flavor—and a bit of a sense of humor. More

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