This classic Texas red chili brings together ground beef with tomatoes, spices, garlic and a good pour of Texas’ Lone Star beer. Instructions: Set a large Dutch oven over high heat. Add half the olive ...

Combine the chilies, water, sugar, and lime zest in a saucepan and cook over medium heat, stirring, until the sugar dissolves. Let cool to room temperature, then stir in the lime juice. Strain through ...

The Ada Chili & Beer Festival is back and bigger than ever! You can enjoy a variety of chili recipes from local chefs and ...

Cheers to dinner! 🍻 Executive Chef Sean Eckman from Yuengling's Draft Haus & Kitchen joins us to show how America's oldest ...

Three different legumes—canned black beans, black-eyed peas, and lentils—make this a hearty dish. Ancho chiles, chipotles in ...

There’s nothing like a warm bowl of chili on a frigid winter’s day. If single-digit temperatures are bringing you down, you can now brew up a simmering pot of Mighty Quinn BBQ’s brand new Mighty Texas ...

In a large pot over medium heat, cook beef until brown; drain. Stir in onion, garlic and poblano pepper and cook five minutes. Add spices and stir to toast for two minutes. Stir in beans, tomatoes, ...

Spread the chiles on a baking sheet and roast for 15-20 minutes, turning peppers every five minutes, until their skins are mostly blackened on all sides. Put the peppers into a paper bag. Roll down ...

The ancestor of this recipe was a beloved burger on the menu of a bar where I was a cook back in my college days. Working on a flattop grill (the same surface used in diners to cook hash browns), we’d ...

About once a year, I bust out the crock pot and make my not-so-famous, but generally well-received recipe. My secret: a whole bunch of beer. October is Dining Month on OnMilwaukee.com. All month, ...

When the competition gets fierce and the air turns crisp, there’s nothing better than a simmering pot of chili to bring folks together. Whether you’re chasing that blue ribbon or just feeding the ...