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magazine southwestern barbecued brisket with ancho chile sauce
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Recipes
Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.
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Easy
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Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
4.0
(4)
Easy
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Make a big pot of this rich, meaty chili, a side of cornbread, and then never leave the couch.
5.0
(4.89)
Recipes
Chill out with this spicy beef noodle soup recipe that boasts both chile heat and a steaming broth. The two kinds of heat work in tandem to cool you down.
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Brisket, bacon, and beans are the culinary trifecta you’ve been waiting for.
Recipes
Inspired by salsa de cacahuate, this delightful sauce is spicy, rich, and velvety.
5.0
(5)
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(5)
Vegan
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This kicky chile-and-peanut-laced dressing is ready to replace the ranch on your crudités platter.
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(4)
Vegan
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This sauce is delicious with the chiles rellenos, but would also be perfect drizzled over enchiladas or added to your favorite chili.
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Quick
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Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.
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Articles
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Culture
Chris's Recipe Review: Texas Beef Brisket Chili
Chris Hall
Culture
Culture
In this week's Bon Appétit Foodcast, Aaron Franklin shares his brisket secrets.
Emma Wartzman
Culture
You can spoon it on chicken, steak, or a platter of Saltines. YUM!
Alex Beggs
Restaurants
At Barbs B Q, Chuck Charnichart transforms the flavors of the Rio Grande Valley into bright, creative dishes and paves the way for barbecue's next chapter.
Elazar Sontag
Cooking
Real hot sauce lovers know how to preserve the fragrant heat of summer's fresh peppers, and that's the truth
Mary-Frances Heck
Videos
(229)
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Bricket, bacon, and beans are the culinary trifecta you’ve been waiting for.
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Join Claudette Zepeda in San Diego as she makes salsa macha and Oaxacan chicken. Salsa macha is one of the oldest sauces in Mexico, dating back to the Aztec Empire. It is now prepared in over two hundred different ways. Claudette's variety includes chile pasilla, chile de árbol, peanuts, toasted sesame seeds and more. The Oaxacan chicken is spatchcocked and the seared in salsa macha, before being roasted in the oven.
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“Truth BBQ is very traditional central Texas-style BBQ to a tee.” Today, Bon Appétit spends a day on the line with pitmaster Leonard Botello at Truth BBQ. Serving up some of the finest barbecue in Texas, Truth BBQ has secured a spot in Texas Monthly’s top 3 BBQ joints.
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Presented by Rioja
Join Andy Baraghani in the Bon Appétit Test Kitchen as he makes skirt steak with Romesco sauce. This thick Spanish sauce, made with roasted red peppers and almonds, is also delicious on grilled or roasted scallions, chicken, and fish.
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Join Chris Morocco in the Bon Appétit Test Kitchen as he makes grilled brisket with peanut salsa. Normally, you associate brisket with long, slow cooking—maybe on a winter afternoon—but we’re making a case for throwing it on the grill. Freezing the brisket makes it easier to slice it against the grain, which nullifies its naturally ropy texture and exposes more surface area to the flavorful marinade.
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“We are probably one of the best gas station restaurants in the world.” Today, Bon Appétit spends a day on the line with Chef Hong Tran, co-owner of Brisket & Rice in Houston, Texas. Brisket & Rice is located in an old Church’s Chicken next to a gas station serving Texas craft barbecue with fried rice inspired by the Vietnamese flavors the owners grew up eating.