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recipes the united states of chili
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Restaurants
In Ohio’s Queen City, this distinct chili is a way of life. The best versions are piled onto spaghetti, slathered on hot dogs, and used to top bowls of the very best ramen.
Daniel Walton
Cooking
Chili Colorado is the greatest recipe of all time.
Rick Martinez
Cooking
You’ll want to “gobble” it up—get it!?
Carla Lalli Music
Shopping
Add heat and texture to your eggs, ramen, veggies, and even ice cream.
Li Goldstein
Culture
How spicy food became ubiquitous in the world’s hottest places—and why the rest of the planet just can’t get enough
Von Diaz
Shopping
Sweet-and-sour braised chicken thighs, our favorite vegan tacos, ginger-garlic cod, and more
Bon Appétit Staff & Contributors
Cooking
It also costs just ten bucks. Boo-yah!
Julia Bainbridge
techniques
It doesn't matter what kind of chili you like—avoid these five mistakes, and you'll make the best batch you've ever made.
Danielle Walsh
techniques
We asked our readers what secret ingredients they put in their "best chili ever" and got some unexpected responses.
Diane Chang
Cooking
The crunchier the chili crisp, the closer to heaven.
Karen Yuan
techniques
Get outta here, beans—our best beef chili gets it right with three cuts of meat and tons of smoky chiles.
Christina Chaey
Restaurants
Andrew Knowlton
techniques
If you like it hot, now's your chance.
Elyssa Goldberg
Cooking
This beloved Chilean dish has squash, spaghetti, and beans—what more do you want?
Miska Lewis
test-kitchen
We tasted eight brands of the spicy(ish) stuff so you don't have to.
Bon Appétit
Cooking
That one letter makes a biiiig difference.
Sarah Jampel
Culture
Chris's Recipe Review: Texas Beef Brisket Chili
Chris Hall
Cooking
It heats up a cool celery tofu salad...and anything else in your fridge.
Chris Morocco
Cooking
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Amiel Stanek
Cooking
Not all kids can tolerate full rendang from the start. Develop their spice tolerance a little at a time.
Lara Lee
Restaurants
Ever gotten back from a late night out and thought, man, I'm craving something meaty, cheesy, and downright decadent? Meet the chili cheese dog of your late-night dreams.
Elyssa Goldberg
Cooking
You've fallen in love with sriracha, but you should be cooking with sambal
Rick Martinez
Culture
It's...lit.
David Walters