United States
American Goulash
A comfort-food pasta dish of elbow macaroni simmered in seasoned tomato sauce with ground beef and onions.
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United States
Bison chilli
A hearty chili made with ground bison, tomatoes, beans, and chili spices, popular in the Great Plains.
United States
Booyah
A thick, hearty stew of beef, chicken, and vegetables simmered for hours in huge kettles for community gatherings in the Upper Midwest.
United States
Brunswick Stew
A thick Southern stew of smoked pork, chicken, tomatoes, corn, and lima beans, simmered for hours.
United States
Burgoo
A Kentucky stew of multiple meats — chicken, pork, sometimes game — with vegetables, simmered for a day in huge kettles.
United States
Catfish Stew
A slow-cooked Southern stew of catfish, tomatoes, potatoes, and onions, often from a backyard kettle.
United States
Chicken Divan
A retro casserole of chicken, broccoli, and creamy cheese sauce, topped with crumbs and baked.
United States
Chicken Sauce Piquante
A Louisiana stew of chicken in a dark, spicy tomato gravy thickened with roux, served over rice.
United States
Chicken à la King
A creamy dish of diced chicken, mushrooms, and pimentos in a sherry-laced white sauce, served over toast or puff pastry.
United States
Chili con Carne
A thick, spicy stew of beef, chiles, tomatoes, and often beans — Texas's official state dish.
United States
Chitterlings
Slow-simmered pig intestines, cleaned and boiled for hours, a soul-food tradition especially at the holidays.
Cincinnati, United States
Cincinnati Chili
A Greek-influenced chili of finely ground beef and warm spices (cinnamon, clove), served over spaghetti with beans, onions, and cheese.
San Francisco, United States
Cioppino
A San Francisco fisherman's stew of Dungeness crab, clams, shrimp, and fish in a tomato-wine broth.
United States
Country Captain
A Southern curried chicken stew with tomatoes, onions, and curry powder, served over rice with almonds and currants.
United States
Frogmore Stew
A South Carolina Lowcountry boil of shrimp, smoked sausage, corn, and potatoes boiled together in seasoned water.
Southwestern United States, United States
Green Chili Stew
A New Mexico stew of pork, roasted green chiles, potatoes, and garlic in a savory broth.
Louisiana, United States
Green Gumbo
A Louisiana gumbo thickened with filé or okra and finished with greens — often called gumbo z'herbes.
New Orleans, United States
Gumbo
A rich Louisiana stew thickened with a dark roux, the holy trinity of celery, bell pepper, and onion, with okra or filé powder.
Midwestern United States, United States
Hotdish
A Minnesota casserole of ground meat, canned soup, vegetables, and a starch, baked with a crispy top.
United States
Joe Booker Stew
A slow-simmered Tennessee stew of oxtail, pork, and vegetables, seasoned with cayenne and vinegar.
New England, United States
New England Boiled Dinner
A one-pot New England meal of corned beef simmered with cabbage, potatoes, carrots, and onions.
New England, United States
New England Pot Roast
A chuck roast braised slowly with root vegetables in a rich gravy.
United States
Pot Roast
A chuck roast braised low and slow with onions and root vegetables until falling apart.
United States
Smothered Pork Chops
Pork chops braised in a rich onion gravy until tender.
United States
Swiss Steak
A round steak floured, browned, and braised in tomato-onion gravy until fork-tender.
United States
Tetrazzini
A baked casserole of pasta, poultry or seafood, and mushrooms in a creamy sherry sauce with cheese.
United States
Tuna Casserole
The 1950s casserole of tuna, egg noodles, and cream soup, topped with cheese or crumbs.
Louisiana, United States
Étouffée
A Louisiana dish of shellfish — usually crawfish — smothered in a roux-thickened, spicy sauce, served over rice.