415 chile red recipes

Basic Cincinnati chili simmered, not browned, so the beef stays fine and silky, spiced with cinnamon, allspice, and cumin. Ladle it over spaghetti for a 3-way or onto a hot dog for a classic cheese coney.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Southwest baked beans with three types of beans, Roma tomatoes, molasses, honey, cumin, and apple cider vinegar. A smoky-sweet, slow-baked side dish that feeds a crowd.

Caribbean-style baby back ribs marinated in a from-scratch sofrito with annatto oil, cilantro, Anaheim chile, guava jelly, and coffee liqueur. Baked low and slow until tender.

Grilled sea bass over citrus couscous with a reduced orange-onion sauce, coriander and a hit of Tabasco. Bright Mediterranean-style seafood dinner.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

Spanish-style black bean soup simmered with bay leaves, celery seed, chili powder, and dry mustard. Half-pureed for thick, creamy texture, topped with sour cream and sliced egg.

Tex-Mex tuna noodle casserole with cottage cheese, sour cream, green chilies, and salsa, topped with a crunchy cashew-cracker crust. Ready in 40 minutes.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.

Baingan bharta-style smoked eggplant: fire-charred eggplant simmered with onion, tomato, garam masala, and green chiles. A smoky, spicy Indian classic to scoop with naan.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.

Marinated Gulf shrimp with cellophane noodles: poached jumbo shrimp soaked in a lime, ginger, cilantro, and Szechuan peppercorn marinade, served cold over glass noodles with red cabbage and carrots.

Chilled fresh tomato salsa over hot angel hair pasta with Roma tomatoes, red and yellow peppers, basil, and extra-virgin olive oil. A no-cook summer sauce with Romano cheese on the side.

Savory Southwest corn muffins stuffed with diced ham, pepper jack cheese, green chiles, and red bell pepper. Hearty enough for a meal with a side salad.

Crispy pan-fried patties made with amaranth and millet flour, grated zucchini, red bell pepper, and a touch of chili powder. A gluten-free, grain-based side dish with satisfying crunch in every bite.