Bison and Bean Chili

A simple dish that can be doctored to satisfy your personal tastes. (By Adapted from Todd Paige)

Chili con Carne

Also called “bowl of red” by Texans, this stew of meat, onions, and tomatoes has a Spanish name but originated in the Lone Star State. (By Amy Wisniewski)

Smoked beer adds fiery depth to a classic. (By Adapted from Stephanie V.W. Lucianovic)

Chile-Cilantro Hash Browns

The ultimate hangover food, these hash browns are simply chile-spiked crisped potatoes topped with cilantro. (By Aida Mollenkamp)

The classic chili spice mix is also good as a meat rub. (By Aliza Green)

Roasted Beef Tenderloin with Henry Bain Sauce

Indulgent beef tenderloin glazed in a classic Kentucky sauce. (By Kate Ramos)

Spicy Mackerel with Chiles and Tomato

A weeknight dish that elevates an underappreciated fish. (By Adela Jung)

Big-Time Barbecue Sauce

A very good all-purpose barbecue sauce that can be used for basting, glazing, and dipping. (By Ray Lampe)

Thick and Sticky Barbecue Sauce

Now you don’t have to go all the way to Kansas City for great barbecue. (By Ray Lampe)

Three different beans and some TVP are slow-cooked with lots of herbs and spices. (By Jennifer McCann)

Cajun-Spiced Tempeh Po' Boys (Undressed)

Vegans from Brooklyn take on the Southern classic (By Anna Lappé and Bryant Terry)

Mexican Custard Tart with Chilies and Cheese (By Terence Janericco)

Jalapeño Pumpkin Seeds

Chili powder adds a spicy kick. (By CHOW Food Team)

Braised Brisket with Beans and Ancho Chile

Melt-in-your-mouth meat. (By Richard Haake, Robert Mondavi)

Oeufs sur le Plat a la Mexicaine (By Terence Janericco)