5,703 chii recipes

Thick, hearty ground round chili simmered with stewed tomatoes, chili powder, cumin, and cayenne. Ranch style beans go in at the end for a beefy, no-nonsense Texas-style bowl that feeds a crowd.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.

One-skillet chili with ground beef, kidney beans, stewed tomatoes, and pickled jalapenos for extra kick. Topped with sour cream, cheddar, and red onion.

Mocha nut rounds are slice-and-bake icebox cookies flavored with instant coffee and semi-sweet chocolate. Edges dipped in milk chocolate, then rolled in chopped pistachios for a striking holiday cookie tray finish.

General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.

Pistachio chip cookies with white vanilla milk chips, brown sugar, and a touch of oats for chew. Buttery, salty-sweet drop cookies studded with crunchy green pistachios in every bite.

Fudgy cocoa cookie balls loaded with chocolate chips, dipped in melted white chocolate, and rolled in festive sprinkles. Kid-friendly, bite-sized, and gone in seconds.

Mexican corn casserole kicked up with jalapeños and red bell peppers in a cornmeal-buttermilk base loaded with cheddar cheese. Bakes into a moist, spicy side dish that feeds a crowd.

Super Fudge Truffle Cheesecake with Chocolate Crust recipe

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.

Sri Lankan chicken buriyani layers spice-braised chicken with cardamom and clove-scented rice. Curry leaves, lemongrass, and Worcestershire sauce give this biryani its distinct island character.

Classic beef and bean chili ready in 40 minutes flat. Ground beef, kidney beans, and zesty stewed tomatoes simmer into a thick, warming bowl that's perfect for busy weeknights when you need comfort food fast.

Ground beef chili with kidney beans, crushed Roma tomatoes, Mexican stewed tomatoes, and vegetable juice. A straightforward, simmered-from-scratch weeknight chili.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Slow-simmered beef chuck chili with cumin, oregano, and chili powder, made a day ahead for deep flavor. Topped with sour cream and fresh lime.