The Food Lab: Better Home Cooking Through Science

SERVES 8 TO 12 5 pounds bone-in beef short ribs (or 3 pounds boneless short ribs or chuck), trimmed of ...

4 cups homemade or low-sodium canned chicken stock 4 anchovy fillets, mashed into a paste with the ba ...

ribs, browning them in the fat remaining in the Dutch oven. Reduce the heat to medium, add the ...

slightly ajar and cook until the beans and beef are tender and the stock is rich and slightly thickened ...

EASY WEEKNIGHT GROUND BEEF CHILI Sometimes even the best of us don’t feel like going all out. Here’s ...

SERVES 4 TO 6 4 tablespoons unsalted butter 2 medium onions, grated on the large holes of a box grater (ab ...

Kosher salt 2 chipotle chiles packed in adobo, finely chopped 2 anchovy fillets, mashed to a paste with ...

and stir to combine. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the ...

what? Beans can taste good in chili. Tomatoes can taste good in chili. Heck, even pork and t ...

Here’s where you’ve got to make some creative choices. Many vegetarian chiles take the kitchen-sink, ...

a mixture of big chunks and tiny pieces. Adding this to my chili gave it great body and a ton of textu ...

chili. Other than that, the flavor base is pretty straightforward: onions sweated in a little veg ...

THE BEST VEGETARIAN BEAN CHILI Serve with grated cheddar cheese, sour cream, chopped onions, scallions, sliced jala ...

Two 14-ounce cans chickpeas (with their liquid) One 28-ounce can whole tomatoes 1 cup Chile Paste (here) ...

Heat the oil in a Dutch oven over medium-high heat until shimmering. Add the onion and cook, stirring ...

TEXAS CHILI CON CARNE OK, folks, this is it. The real deal. For all of you Texans who turned your noses up ...

nutritious for cowboys to rehydrate and stew up out on the range. These days, we’ve got refrigerators and fres ...

sizes and settled on 2-inch chunks (they shrink to about an inch and a half after cooking). I like h ...

only in the meat that you sear? Don’t sweat it. Most of those flavorful compounds are water-soluble, me ...

Leaving the lid slightly ajar reduces vapor pressure on the surface of the stew, which can also lim ...