3,920 chile pepper recipes

Punjabi peas kofta curry with deep-fried green pea dumplings simmered in a spiced tomato and potato gravy. Vegetarian Indian comfort food with garam masala, ginger, and green chiles.

Lower-fat 'guacamole' built from puréed green peas, green chiles, garlic, and salsa. A creamy, spicy dip that mimics the avocado original at a fraction of the fat.

Spicy red chili sourdough biscuits with cheddar cheese, chili powder, red pepper flakes, and dried chilies. A tangy, fiery twist on classic drop biscuits.

This hearty, slow-simmered ground beef chili is loaded with green chilies, jalapenos, and a bold hit of chili powder. A Dutch oven favorite that feeds a crowd with rich, spicy depth in every bowl.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.

Tex-Mex corn macaroni with green chilies, bell peppers, fresh tomatoes, and chili-oregano seasoning. A naturally gluten-free pasta dinner using corn pasta.

Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.

Lamb curry marinated overnight with garam masala, cardamom, cinnamon, ginger, and garlic, then simmered in lamb stock and finished with yogurt and lemon. Served on basmati rice with toasted cashews and golden sultanas. Mild, fragrant, family-friendly.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Chicken breasts topped with roasted chile-spinach pesto and Monterey Jack, wrapped in buttery phyllo dough and baked golden. Served over a garlic-basil cream sauce.

Beef Brisket in Beer: a 4-pound brisket oven-braised in beer, chili sauce, brown sugar, and onions. Three hours to fork-tender, finished with a thick pan gravy. Serves 11.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Pork chili verde slow-cooked with tomatillos, jalapeños, and green chiles, then crisped under the broiler. Tex-Mex burrito and bowl filler with deep, smoky flavor.

Homemade pepper vodka infused with hot chili peppers for at least a week, plus a creamy vodka pasta sauce recipe with tomatoes, butter, cream, and Parmesan.

Old-school Texas chili con carne built on rehydrated ancho and pequin chiles, cubed beef, cumin, and oregano. No tomatoes, no beans, no shortcuts. Just pure chile-forward heat the way the Lone Star State intended.