This chili con carne builds smoky heat from the roasted and reconstituted guajillo, ancho and arbol chilies -- the base of the deep reddish/ brown sauce (also known as “bowl of red” because of the signature color). The goal of Texas chili is to develop a rich and hearty stew starting with beef and chilies and coax complex flavors out of those few simple ingredients.
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The chorizo and tomato soup with wild rice is a comforting fall soup. The chorizo and rice add texture to the tomato based broth while the chorizo adds lots of flavor and mild spice to the soup.
This Mexican soup has a spicy base featuring tomatillos, jalapeños and poblano peppers and also includes hominy and tender pork shoulder.
This recipe combines ground beef with tomatoes, kidney beans and pinto beans for a classic version of soup.
This is not traditional Vietnamese pho. It’s essentially a hybrid between Vietnamese pho and Thai green curry. For a shortcut on a busy night, substitute the chicken breasts for shredded rotisserie chicken.
This creamy soup is perfect for cooler temperatures. I try to keep an assortment of healthier soups on rotation during fall and winter and I recently added this soup with its deep, delicious flavors to my arsenal.
This gumbo recipe with its savory ingredients and spices, will give you and your guests the feel of having experienced a meal on Bourbon Street. It is well worth the time and effort.
Japanese tonkotsu ramen broth is brought to a boil for an extended amount of time, anywhere from 4 hours to 60 hours. In this recipe I opt for the shorter of the times so that you end up with a thinner but still flavorful broth.
The lightly spiced broth is topped with a lime squeeze, fresh cilantro, Monterey Jack cheese, avocado and fresh crispy tortilla strips. If you want to skip baking the tortilla strips you can use crushed up tortilla chips in its place.