It all goes back to our first recipe, for chili con carne, published in 1989. The chili had just six ingredients and two steps, and the whole process took about 15 minutes from can opener to plate. While trends passed—the low-fat craze (which we condoned, now regrettably), George Foreman grills, celebrity chefs, Instant Pots, paleo, keto, air fryers, and fake meat—our approach to food didn’t waver all that much from that chili con carne. Protein is still paramount. More produce is never a bad idea. Homemade is always better—and better for you—than fast food or super-processed TV dinners. Even (and especially) comfort food. And simplicity is king.
So we dug out that chili recipe and six more from our edible greatest hits and took another crack at them. In some cases, we cranked up the flavors and simplified the steps so that you could enjoy them all over again.
BIG KAHUNA BURGER
You deserve more than fast food. Like this meaty, cheesy, spicy-sweet creation from our
