5,832 chii recipes

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

Thai fried tofu triangles with a sweet-sour peanut dipping sauce made from vinegar, sugar, chili powder, and ground roasted peanuts. A crispy vegetarian appetizer.

Big-batch Texas-style chili from Tyler with 2 lbs ground beef, seven cloves of garlic, jalapenos, and a serious triple-pepper spice blend. Simmers for 3 hours until thick, rich, and fiery.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

Layered peanut butter chocolate bars with a butter cookie crust, creamy peanut butter filling, and double milk chocolate layers. No-bake filling, one hour chill, and pure candy shop flavor.

Burn your mouth with these spicy wings that are easy to make in the convenience of your crockpot.

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

Chocolate espresso cheesecake: dense, dark cheesecake on a chocolate wafer crust, finished with a glossy chocolate-pecan glaze. Real brewed espresso amplifies every cocoa note.

Coconut chocolate chip cookies with melted chocolate worked into the dough plus extra chips and shredded coconut. Bakery-style triple-chocolate cookies with chewy coconut texture.

Tender chicken breasts layer with roasted Anaheim chilies in a creamy sour cream sauce, then bake under melted cheddar cheese for an elegant Mexican casserole that's perfect over fluffy white rice.

Three ingredients, zero effort, all indulgence. Hot coffee meets creme de cacao and a scoop of mint chocolate chip ice cream for a boozy, creamy after-dinner float.

This delicious turkey is easy to make and keeps well in a freezer.

Outrageous baked beans combines four kinds of canned beans with chili sauce, brown sugar, hot chilies, and crumbled bacon in a slow-simmered, sweet-and-spicy crock pot side built for cookouts.

No-cook Singapore peanut satay sauce with coconut milk, shallots, garlic, cumin, coriander, and chili. Blended smooth in a food processor in 15 minutes. Serve at room temperature.

Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.

Sundae brownie pie bakes a fudgy brownie batter loaded with chocolate chips, peanut butter chips, and nuts right into a pie crust. Served warm with ice cream, it's a scoopable sundae in pie form.