Police say one person was critically injured as a bus with more than two dozen passengers aboard rolled over on a highway in upstate New York.

The Beastie Boys are suing the parent company of Chili’s in a case that accuses the chain restaurant of running an advertisement that used the hip-hop trio’s smash hit “Sabotage” without permission.

As the weather begins to chill throughout Texas, many plan on staying home wrapped in warmth. KSAT’s Ursula Pari shares her recipe for her Holy Trinity Chili, guaranteed to make you warm this cool holiday season!

There are so many things to love about this time of year, including Friendsgiving, which is when a group of friends gathers together to celebrate Thanksgiving.

The Texas chili debate rages on. But either way you’re making it, you can save a pretty penny on this $3 venison chili recipe by Chef Brian West. Venison chiliTotal recipe cost: $2.96Yields 1 quart/3 servingsIngredients:1/2 pound venison chili meat4 ounces red chili paste1/2 onion, coarsely chopped1 tablespoon garlic, roasted1 tablespoon chili powderTabasco sauce, to taste3/8 teaspoon Mexican oregano1 tablespoon cumin8 ounces chicken stockSalt and pepper, to taste1 ounce molassesGoat cheese, for toppingDirections:In a large pot add the chili meat and cook it in batches until it is browned (do not steam). Add the chili paste, onion, garlic, chili powder, Tabasco, oregano and cumin. Add the chicken stock and simmer for 45 minutes to an hour, until meat is tender (do not boil).

How about topped with pineapple or with a squeeze of grapefruit? These are just some of the ideas from Rooted Vegan Cuisine for an at-home vegan chili bar. According to head chef Naomi Oyegoke, you can build the whole chili bar around the types of chili you decide to make. She suggests making two or three to choose from, like her white chick’n chili and three-bean “beefy” chili. She also said pineapple pairs well with the flavors of al pastor, so it works with chili, too.

SAN ANTONIO – Cool weather has arrived and football season is going strong, which means it is the perfect time for a bowl of chili. Owner of Sangria on the Burg, Chef Ceasar Zepeda shares an at-home version of his restaurant quality Texas chili. Add onions, jalapeños, garlic, salt and pepper. Sweat the onions and then add stewed tomatoes and beans. Add chili powder, beef base and bay leaves.