This Southwestern-style chili often cooks up bland and watery, with chewy bits of rubbery chicken that make home cooks ask, "Where's the beef?"
Chicken chili might sound like heresy—after all, isn’t chili supposed to be made with beef?—but this Southwestern dish is a light, bright alternative to tomato-rich beef chili. The key to chicken chil...
Is cast iron the original nonstick pan? Do recent innovations improve on this traditional kitchen workhorse?
Cornbread should be tender and sweet, yet dark and crunchy. It should also burst with corn flavor.
Can you judge a chip by its color?
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