1,081 beef chile recipes

Neua daet diao, Thai sun-dried fried beef marinated in fish sauce, oyster sauce, garlic, coriander root, and a splash of whiskey. Crisp jerky-like edges with chewy centers, served with sweet chili sauce.

Sun Dance chili with coarse-ground beef, ground chile peppers, mushrooms, and kidney beans simmered for two hours. A hearty, from-scratch chili that uses real ground chiles instead of chili powder.

Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.

Easy tamale pie tops a quick ground beef chili with a corn muffin batter, then bakes everything until the cornbread is golden and cheddar melts into pools. Weeknight Tex-Mex casserole in 45 minutes.

Baked beef samosas, not fried, with a spiced ground beef filling fragrant with cinnamon, cardamom, cumin, and fresh cilantro, all wrapped in flaky homemade pastry. A lighter take on the Indian classic.

The first chili recipe appeared in West Texas at the turn of the century.

Tex-Mex pot roast marinated overnight in Worcestershire, lime juice, and mustard, then braised low and slow with chili sauce, jalapeno, and cumin until fork-tender. Bold Southwestern flavor in every slice.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

Wok-steamed corned beef and cabbage uses beer, allspice, mustard seed, and bay leaf to steam a brisket fork-tender, finishing with cabbage wedges and a mustard-mayo dressing. Irish St. Patrick's Day classic.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Pierre's chili with a beef and pork blend, kidney beans, crushed tomatoes, cumin, oregano, and chili powder. Garnished with Monterey Jack, sour cream, and lime wedges.

Spicy orange beef stir-fry with flank steak, orange zest, marmalade, soy sauce, and dried chili. A glossy, citrusy wok dish served over rice and ready in 20 minutes.

Three-meat meatloaf packed with green chiles, hot Italian sausage, cornbread stuffing, and chili powder, baked on a bed of slivered green peppers. Tex-Mex twist on the family classic.

Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.

Stuffed flank steak rolled with a mushroom, herb, and bread crumb filling, browned in bacon fat, and braised in beef broth with a Dijon mustard gravy.