5,832 chii recipes

Our favorite Superbowl chili. Years of tweaking to get it to this level of perfection.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.

Thai Panang curry with sliced chicken breast in rich coconut milk, red curry paste, fish sauce, and green peas. Fragrant, creamy, and ready in 25 minutes.

Dense, buttery sour cream pound cake loaded with mini chocolate chips and baked in a fluted tube pan. Six eggs, a full cup of butter, and sour cream create a velvety, tight crumb. Dust with powdered sugar and slice thick.

Fragrant Thai-style coconut soup with silky tofu, lemongrass, galangal, and white miso. Brightened with lime juice, fresh basil, and chili. Serve over jasmine rice.

Tender squid rings stir-fried in a fiery paste of almonds, chiles, and shrimp paste, then simmered in coconut milk with tamarind and lemongrass. Serve this bold Indonesian sambal over steamed rice.

Favourite vegetarian chili, a quick one-pot bowl of pinto beans, tomatoes, and green chilies simmered with rice built right in. Hearty, meatless, and spiced with cumin, oregano, and a cayenne kick.

Nothing is better than a bowl of warm chili in a cold day, it warms you up instantly with lots of yumminess.

Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.

Navajo green chili simmers flour-dredged pork shoulder, browned in bacon drippings, with whole green chiles, tomato, onion and garlic into a thick, hearty Southwestern stew. Ladle it over fry bread or rice.

A rich, moist chocolate cake layered with a refreshing mint frosting and a smooth chocolate ganache topping. Perfect for mint-chocolate lovers!

Chili bean soup made from scratch with dried pink beans, stewed tomatoes, and chili seasoning. Half the beans get mashed for body, the rest set aside for a second meal.

Chicken grilled on skewers in its own marinade that is sure to have your mouth-watering!

Hot Mexican blender salsa with canned tomatoes, green chilies, fresh cilantro, garlic, and cayenne. Chunky, spicy, and ready in 5 minutes flat.

Cincinnati-style chili with ground beef simmered in a sweet-savory sauce of cinnamon, allspice, cloves, cocoa-adjacent spices, and molasses, served over spaghetti with cheese and hot peppers. A Midwestern classic.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.