1,407 chii recipes

Chicken Romano braised in chili sauce with oregano and sliced onions, finished with grated Parmesan cheese. A one-skillet Italian-American dinner with only 7 ingredients.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Chile rice casserole with chicken, green chiles, cream of mushroom soup, and melted cheese baked until bubbly. A dump-and-bake Southwestern comfort dish with just 6 ingredients.

From-scratch chili and beans with dried pinto beans, ground beef, tomatoes, and a paprika-thyme spice base. Slow-simmered in two pots then combined.

Reese cookies: no-bake peanut butter bars with a graham cracker base and melted chocolate top. The homemade chocolate-peanut butter cup bar that tastes identical to the wrapped classic.

Chocolate chip oatmeal cookies with all brown sugar for chewy depth, four cups of rolled oats, and semi-sweet chocolate chips. A 20-minute one-bowl recipe that yields enough cookies to feed a crowd.

Chocolate chip fruitcake with candied cherries, dates, walnuts, and chocolate chips bound by a light egg-and-sugar batter. A modern fruitcake that converts even fruitcake skeptics.

Sweet Indian lemon pickles (nimbu ka achar) with whole lemons cured in salt, cumin, and black pepper, then candied with sugar, raisins, and dried chiles. A traditional condiment that builds flavor over weeks.

Roasted eggplant with chilies, fresh ginger, tomato, and coriander. Indian-style baingan bharta cousin with smoky charred flesh and a serious chili kick.

Jack's barbecue pintos: dried pinto beans slow-simmered until tender, then finished with sauteed bacon, onions, garlic, and green chilies. Smoky, hearty cookout side that beats anything from a can.

Terry's turtle cake layers chocolate cake with melted caramel, chocolate chips, and pecans, then tops with more batter for a gooey caramel center. A church potluck classic on a doctored cake mix base.

Absolutely Deep Dark Chocolate Fudge Biscuits recipe

Ranch-style pinto beans slow-simmered with ham hock, chili powder, cumin, and oregano. A cowboy classic that works on the stovetop or in a crockpot.

Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.

Texas-style no-bean chili (with optional pintos) made from cubed steak, three types of peppers, beer, and tomatoes. Simmered low and slow for hours, this game day chili brings serious heat.

Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.