Think you need a 500-pound smoker and a degree in thermodynamics to make a decent brisket? Think again. I'm here to tell you that some of the best, most tender beef I’ve ever served came straight out of a Dutch oven right here in my kitchen.

Whether you’re prepping a Brisket Flat for St. Paddy’s Day or slow-roasting a marbled Brisket Point for Sunday dinner, the secret is all in the 'Low and Slow' method. I’m walking you through my foolproof, step-by-step guide to searing, braising, and (the hardest part) resting your dry-aged brisket for a result that pulls apart with a fork.

There are recipes you stumble upon, and then there are recipes that find you at exactly the right moment, the first cold weekend of fall, a football game on in the background, the fridge looking a little thin. This is that recipe. It's a hearty, soul-warming chili built around one upgrade that changes everything: Creamery Creek Dry Aged Ground Chuck. Simple ingredients, a long simmer, and beef that actually tastes like beef. Keep reading,  you're going to want to make this weekend.

Think stock and broth are the same? Think again. While both start with simmering beef, the difference lies in what you simmer, how long you cook it, and the rich results you get. Here's everything you need to know to choose the right one for your kitchen.