This Tex-Mex chili pumps up the ‘Mex’ by reducing the cumin and upping the pepper flavor in several ways. MAKE AHEAD: The chili can be refrigerated for 3 days or frozen for up 6 months. TEX-MEX CHILI ...

Chili's is known for its American and Tex-Mex menu, but it also has a sister restaurant that dishes out Italian fare. They ...

Founded in the mid 1970s, Chili’s has long been a tried and true staple of the casual dining sector. Having spent years expanding their menu to keep pace with their competition, they recently pivoted ...

After visiting Chili Willy’s for the first time this winter, a friend from Boston declared the cozy Minturn mainstay the best Tex-Mex he’d had in a long time. And the guy knows Tex-Mex. If there’s any ...

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

From nachos to chimichangas, there are several Tex-Mex dishes worth trying, but we think these are the most delicious ones you shouldn't miss out on.

Tex-Mex is a cuisine as American as apple pie. It’s long been dismissed as a distorted version of genuine Mexican food. But Tex-Mex was born in Texas, and all corners of the United States now boast ...

"In the Mexican border district a dish of chili knows no season," wrote legendary New York Times critic Craig Claiborne on this day in 1963. Those are some elegant words for a bowl of chili, but ...

Heat 3 tablespoons of the oil in a large Dutch oven or wide, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chunks of beef. Cook for 2 to 3 minutes or until the meat releases ...