Warm spices and a host of unexpected garnishes lend this regional chili its unique flavor. We wondered if we could recreate this Midwestern dish in our test kitchen.
Cooking with Guinness can leave a bad taste in your mouth. For beer flavor minus the bitterness, the secret's in the sauce.
We wanted to bring this dish to its earthy, robust, warm potential: satisfyingly large chunks of tender meat draped with a velvety sauce brimming with the flavor of good Burgundy wine and studded with caramelized mushrooms and pearl onions.
Long hours at low temperatures have a way of rendering flavors flat. So what's the secret to making full-flavored-and non-greasy-beef chili in the slow cooker?
Homemade beef stock is a guaranteed method for producing great beef and vegetable soup, but most of us buy a can and then try to doctor it up. Many of these quick fixes are ultimately unsatisfying. But the right cut of meat turns canned broth into a satisfying bowl of soup.
We wanted beef stew from the slow cooker that tasted every bit as good as a stovetop stew. Our testing found the solution.