This beef chili appeals to just about everyone–whether for the Super Bowl, game night, or just a plain Tuesday dinner. The chili can be dressed up or down.

Known as tournedos Rossini, these cuts of beef filet are topped with a slice of seared foie gras and drizzled with an unctuous Madeira wine-truffle sauce.

David Leite writes about one of his favorite restaurants: Marco Carnora’s Hearth in NYC, with its unbeatable braised veal breast and incomparable gnocchi.

The French classic steak with pepper, steak au poivre, is updated with black, green, white peppercorns and allspice. A cognac pan sauce seals the deal.

Braised short ribs are a staple in Mario Batali’s restaurant Babbo. This recipe captures the flavors, texture, and succulence of his dish. The ribs are served with pumpkin orzo and a sprinkling of gremolata.

For Thai Basil pork, ground pork is cooked with garlic, shallots, Thai chiles, and sweet basil. Serve white rice alongside mounds Thai basil pork.

Beef goulash, the Austro-Hungarian dish, is a simple meal. Beef is seared and simmered with the goulash ingredients. Beef goulash is a great autumn dish.

These beef rolls, called paupiettes, are stuffed with pancetta and herbs, and rolled. The beef rolls are then sauteed. Once seared, the rolls are simmered.

Fettuccine pasta is tossed in a veal sauce filled with veal, tomatoes, and olives. Butter makes the veal sauce rich. You can use any long strand pasta.

For this veal ragout ragout recipe, veal is slowly braised in a flavorful ragout liquid. The veal ragout can be made ahead and reheat just before serving.

For these steak tacos, flank steak is marinated in a spicy sauce then seared medium-rare. The steak and garnishes are piled on tortillas to make tacos.

Chivito, a sandwich popular in Latin America, is filled with meats, goat cheese, lettuce, and tomato. This chivito, like all chivito, is easily adaptable.

The Caesar salad meets beef in this burger. Romaine, Caesar dressing, and Parmesan cheese are layered on top of ground chuck. A perfect grilling burger.

Tender veal scallops are pounded thin and sauteed. On top is a slice of salty-sweet Italian ham and a sage leaf. The recipe is finished with a wine sauce.

In this Mexican recipe, beef is grilled and served with shiitakes in a robust sauce infused with smoky morita chiles. Melted Monterey Jack cheese tops it.

Paper thin slices of curried beef and stir-fried onions and salsify sit on top of a pile of udon noodles. A rich fish broth completely the picture.

Traditionally a holiday cut, rack of veal becomes summer fare when coated with brown sugar, paprika, thyme, and sage then grilled until pink and juicy.

For this Greek recipe, ground beef in a spiced tomato sauce is topped with pasta mixed with cheese and yolks, drizzled with a white sauce, and then baked.

Similar to Swedish meatballs, these Finnish meatballs are made with pork and are served in a sour cream sauce and are topped with a tart berry preserv

In this recipe, beef ribs are bathed in a barbecue marinade of Asian pear, scallions, garlic, soy sauce, and rice vinegar then grilled. Succulent and tender.

Similar to Middle Eastern kibbeh, these beef-and-bulgar croquettes are seasoned with oregano and mint and served with a tangy yogurt-mint sauce.

A classic combination: blue cheese, bacon, and pear. But these burgers are inside out–the cheese hides inside the burgers

Thick cotes de boeuf, cowboy steaks, or bone-in rib eye steaks are seared to a crusty perfection and served with bay-and-thyme-scented caramelized shallots.

For this lettuce salad, a beef dressing made from warm spices, oil, vinegar, and seared beef is pour over. The hot beef dressing wilts the lettuce leaves.

Each rib steak is seasoned simply and grilled to perfection. On the side is an orange-bell-pepper puree and potatoes. A recipe for steak lovers.