White Rice with Chili Strips, Corn and Cheese

Makes: 8 / Preparation time: 10 minutes / Total time: 35 minutes To roast the peppers, broil until skin is slightly charred on all sides. 2 tablespoons olive oil 3 cloves garlic, peeled, minced 1 small onion, peeled, minced 2 cups long-grain rice 1-2 cups chicken broth 1 large bunch chopped cilantro leaves

Cincinnati chili good on cloudy day

One of these days, when the weather turns dismal again, and a bubbling potful of chili is just the thing to serve for supper, we've lucked into yet another option for making Cincinnati chili.

Mike Pound: The evolution of a chili connoisseur

I used to prefer my chili so hot that it had to be registered with the Defense Department. Now, I prefer my chili have a deep, complex flavor. I’m evolving, is what I’m doing.

Chris Pandel Latest Chef To Offer Wrap At Falafill

Chris Pandel's wrap features white bean and Swiss chard falafel, tonnato sauce, Calabrian chili relish, and pickled spring onions. [ more › ]

Review: Red Hot Chili Peppers at Verizon Center May 10

The most impressive thing about The Red Hot Chili Peppers's; sold-out show last night at D.C.'s Verizon Center had more to do with what the band played than how they played it.