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Entries tagged with 'chili'

A Tour of Michigan's Coney Island Hot Dogs in Detroit, Flint, and Jackson

Titus Ruscitti 23 comments

While nobody is exactly sure where the Coney Island hot dog originated, no other state has embraced this variation on the chili dog more than Michigan. While you'll find Coney dogs all over the state, three cities seem to take the dish more seriously than others. More

8 Essential Tex-Mex Dishes

Nick Kindelsperger 9 comments

I don't know about you, but basically all the Mexican dishes I grew up devouring weren't technically Mexican. Fajitas, chili, nachos—these are all cornerstones of Tex-Mex cuisine. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams 8 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Picante de Cuy Mentiroso (Fibbing Guinea Pig) From Ceviche: Peruvian Kitchen

Serious Eats Kate Williams 4 comments

We may balk at the thought in America, but guinea pigs (cuy) are considered a delicacy in the Andean regions of Peru. Martin Morales's grandmother specialized in a particular preparation of the animal, braised in a sauce of fiery chilies and ground peanuts. More

Summer Bean Salads: 2-Bean Salad With Roasted Jalapeños and Pickled Red Peppers

Jennifer Olvera 1 comment

Two types of beans, red kidney and green beans, are mixed with pickled red peppers and fire-roasted jalapeños in this amped-up redux of the time-honored three-bean salad. More

2-Bean Salad With Fire-Roasted Jalapeños and Pickled Red Peppers

Serious Eats Jennifer Olvera Post a comment

Two types of beans, red kidney and green beans, are combined with pickled red peppers and fire-roasted jalapeños in this amped-up redux of the time-honored three-bean salad. More

Ensalada Miraflores (Corn, Bean, and Cheese Salad) From Ceviche: Peruvian Kitchen

Cook the Book Kate Williams Post a comment

Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner. More

Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'

Serious Eats Kate Williams Post a comment

Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner. More

Chili Paste From 'Ceviche: Peruvian Kitchen'

Serious Eats Kate Williams Post a comment

This master recipe for from Martin Morales's Ceviche: Peruvian Kitchen can be made using any fresh or dried chili. More

Chinese Aromatics 101: The Spicy Garlic-and-Chili Flavor Base

Shao Z. Post a comment

Does China have an aromatic-vegetable equivalent to French mirepoix? Not exactly, but there are some general categories that are helpful in understanding how Chinese flavor bases work. Here, we take a closer look at one of them: Spicy aromatics with garlic and chilies that are famous in Hunan and Sichuan cooking. More

Chinese Aromatics 101: Spicy and Sour Stir-Fried Cabbage With Bacon

Shao Z. 3 comments

In this first installment of our series on the most common aromatic flavor bases of Chinese cooking, we look at the famously fiery heat of Hunanese food through the lens of this classic and simple dish of hand-torn cabbage stir-fried with garlic, scallions, and fresh red chilies. More

Essential Tex-Mex: How to Make Cheese Enchiladas With Red Chili Gravy

Nick Kindelsperger 14 comments

Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. We've taken a few liberties, but they're worth it. More

Tex-Mex Cheese Enchiladas With Red Chili Gravy

Serious Eats Nick Kindelsperger 11 comments

Meet the ultimate, upgraded Tex-Mex Enchiladas: Tortillas, rolled up around a cheddar-based filling and completely enveloped by a rich red chili sauce, then topped with even more melted cheese. The sauce is rustic and aromatic, with a haunting cumin aroma and a heat from the chilies that doesn't attack so much as slowly tickle the back of your tongue. We've taken a few liberties, but they're worth it. More

The Food Lab Turbo: Spicy Chorizo and Pinto Bean Chili

Latin Cuisine J. Kenji López-Alt Post a comment

Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer. More

Spicy Chorizo and Pinto Bean Chili

Serious Eats J. Kenji López-Alt 7 comments

Spicy, vinegary, and flavor-packed, this quick chili recipe relies on raw Mexican-style chorizo (you can make it yourself or buy it from a store), with a few simple flavor additions, a couple of cans of beans, and a quick simmer. More

From the Archives: Peruvian-Style Grilled Chicken With Green Sauce

J. Kenji López-Alt 3 comments

This Peruvian-style grilled chicken starts with butterflied chicken with a vinegar and spice rub that's slowly grilled over coals. It comes out tender and juicy and goes perfectly with a simple spicy and cream sauce made with jalapeños and aji amarillo peppers. More

Grilled Stuffed Flank Steak With Roasted Chilies and Pepper Jack Cheese

Serious Eats J. Kenji López-Alt 2 comments

Butterflied flank steak rubbed with a garlicky chili rub, then layered with roasted green chilies and pepper jack cheese gets rolled, sliced, and grilled until smoky and charred. More

The Food Lab: How to Make the Best Potato Hash

The Food Lab J. Kenji López-Alt 12 comments

In my line of work, you end up with lots of leftovers, and lots of leftovers means that I make a lot of hash. I mean, a lot of it. What better way is there to recycle that little hunk of bacon, that half onion, and that just-about-to-get-wrinkled pepper than to chop them up, fry them in a skillet with cubes of potatoes, and serve them with runny eggs on a lazy sunday morning? (Hint: there is no better way.) More

Crispy Potato, Chorizo, and Green Chili Hash With Avocado and Eggs

Serious Eats J. Kenji López-Alt 8 comments

Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day. More

Sloppy Jessica, or Mac-and-Cheese-Chili Pizza on a Bun

Serious Eats Nick Kindelsperger 7 comments

Inspired by a TV sitcom, the Sloppy Jessica is a gloriously greasy, wonderfully messy beast of macaroni-and-cheese chili stuffed into a pizza-style bun that's dripping with melted mozzarella cheese. More

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