4,162 bear recipes

Spiced black bean curry with ginger, cumin, coriander, roasted peanuts, and sliced orange. A dry-style Indian curry finished with sherry, lemon juice, and shoyu.

Jeanne's chili con carne with cubed beef round, green olives, caraway seeds, and ground chile simmered for two hours. A unique, deeply flavored chili that skips the ground beef.

Louisiana hunting camp chili with cubed alligator meat, pinto beans, and bold Southwestern spices. Unique game meat chili traditionally served over spaghetti.

Texas-style all-beef chili with cubed chuck, beer, toasted cumin seeds, and no beans. Simmered low for 90 minutes and thickened with masa harina the authentic way.

Set-it-and-forget-it slow cooker stew packs chicken, eggplant, potatoes, and beans into one hearty 8-hour meal that feeds a crowd.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Warm Santa Fe salad with sauteed peppers, kidney beans, Mexican corn, rice, and salsa piled over shredded lettuce with tortilla chips, cheddar cheese, and sour cream.

Slow-simmered black bean soup with a smoky ham hock, fresh thyme, and a splash of dark rum stirred in at the end. Garnished with chopped egg, parsley, and lemon slices.

Casserole de Santa Fe layers spiced cornmeal cornbread batter with pinto beans, tomato sauce, and cheese for a hearty vegetarian Southwestern bake. Cumin and chili powder built in.

Sweet and spicy couscous salad tosses fluffy whole wheat couscous with crunchy steamed vegetables, fresh mint and almonds, all coated in a currant dressing brightened with orange, cinnamon and cayenne. Vegan and make-ahead.

Mont Blanc dessert: a crisp meringue base ringed with piped vanilla-chestnut puree vermicelli and crowned with vanilla cream and grated dark chocolate. The classic French patisserie centerpiece.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Try this new but tasty rendition of chili that will become one of your new favorites in no time!

Silky tofu braised in rich oyster sauce with garlic, scallions, and a glossy peanut oil glaze. A Cantonese classic that's simple, savory, and ready in 30 minutes.