2,396 cai recipes

Latigo chili is a serious Tex-Mex three-meat chili of brisket, venison, and pork simmered with ancho chiles, beer, tequila, and staged cumin additions. Built for a crowd of 20.

Louisiana-style grillades made with grilled venison simmered in a dark roux gravy loaded with the holy trinity, red wine, and three kinds of tomatoes. Serve it over creamy grits, cher.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Pumpkin cheese tart with a gingersnap-oat crust and a marbled cream cheese-pumpkin filling, finished with warm caramel sauce. A lighter take on pumpkin pie that actually holds its own on the holiday table.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

Big-batch beef and pork chili con carne with four kinds of beans, plantain (or banana), molasses, and a deep spice blend. An overnight-marinated chili built for slow simmering and serving a crowd.

Reno Red competition-style chili with coarse-ground beef, dried red chiles, cumin, oregano brewed in beer, and masa flour. No beans, all meat, pure heat.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.

A triple-protein vegetarian chili loaded with TVP, tempeh, and tofu plus three kinds of beans, mushrooms, and warm spices like cinnamon and allspice. Hearty enough to convert any meat-lover.

Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.

A big-batch chili built on chopped sirloin and sausage, simmered with dried pinto beans, mushrooms, olives, and green chilis. Four hours from start to bowl, this freezer-friendly recipe feeds a crowd.

From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.

Make your pasta dishes seem authentic with this spaghetti sauce made of Veggies, ground turkey, tomatoes and a variety of spices.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.