1,241 chii recipes

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

One-skillet Mexicali franks with browned hot dogs served over chili-spiced rice, pinto beans, tomato, salsa, and melted Monterey Jack. A cheap, kid-friendly Tex-Mex dinner that feeds six.

Loaded fajita nachos with seasoned shredded chicken, melted cheddar and Monterey Jack, tomatoes, olives, and green onions. Broiled until bubbly. Serve as an appetizer or a full meal.

Chili made from charcoal-grilled burgers crumbled with fire-roasted peppers, jalapenos, and kidney beans. Smoky, spicy, and built for eating outdoors around the fire.

A hearty and savory chili that tastes wonderful with a crusty bread or those old-fashioned bread bowls.

Three-layer cookie bars with a buttery shortbread crust, gooey brown sugar pecan filling, and melted chocolate chips on top. Irresistibly rich and totally addictive.

Kentucky Derby tart with chocolate chips and coarsely chopped pecans baked in a buttery sugar filling inside a flaky pie shell. A Southern classic.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Low-calorie chili rice with sauteed brown rice topped in a roasted green chile and cilantro sauce. A quick Mexican-inspired side dish with smoky, tangy flavor.

Hamburger chowder made in a pressure cooker with ground beef, diced tomatoes, sliced potatoes, and chili powder. A thick, hearty soup ready in about 35 minutes of cook time.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Tex-Mex style tacos with heavily seasoned ground beef, pan-fried homemade crispy corn tortilla shells, cheddar, fresh tomato, and shredded lettuce. Crunchy, messy, and the exact taco night you grew up with, no kit required.

Chewy chocolate peanut butter chip cookies bake up soft in the center with deep cocoa flavor and a full bag of peanut butter chips folded through the dough. A drop-and-bake batch cookie ready in 30 minutes.

Pork chile verde: tender pork simmered in a tangy blended sauce of tomatillos, jalapeño and green chiles with cumin. A comforting Mexican green chili for rice or tortillas.

Chili-rubbed bison tenderloin pan-seared and served over creamy morel mushroom linguine with charbroiled vegetables. A wild game dinner that feels like fine dining.

Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.