This Tex-Mex chili pumps up the ‘Mex’ by reducing the cumin and upping the pepper flavor in several ways. MAKE AHEAD: The chili can be refrigerated for 3 days or frozen for up 6 months. TEX-MEX CHILI ...

This Tex-Mex chili pumps up the “Mex” by reducing the cumin and upping the pepper flavor in several ways. Also, the chili can be refrigerated for 3 days or frozen for up 6 months. Heat 3 tablespoons ...

Tex-Mex is a cuisine as American as apple pie. It’s long been dismissed as a distorted version of genuine Mexican food. But Tex-Mex was born in Texas, and all corners of the United States now boast ...

Founded in the mid 1970s, Chili’s has long been a tried and true staple of the casual dining sector. Having spent years expanding their menu to keep pace with their competition, they recently pivoted ...

For a special showcase during Hispanic Heritage Month, the San Antonio Public Library is partnering with the University of Texas at San Antonio Special Collections Library to provide the community ...

Heat 3 tablespoons of the oil in a large Dutch oven or wide, heavy-bottomed pot over medium-high heat. Once the oil shimmers, add the chunks of beef. Cook for 2 to 3 minutes or until the meat releases ...