867 chile fish recipes

Beer-braised jalapeño chili loaded with beef and pork, three kinds of chiles, and toasted cumin, with no beans in sight. A fiery Texas-style bowl that simmers low in the crock-pot until the meat falls apart.

No-bean beef chili with cornmeal dumplings simmers slow-cooker style with enchilada sauce, tomatoes, and black olives, then gets crowned with soft cornmeal mounds and melted cheddar. Tamale-pie meets chili in one pot.

Hearty ground turkey chili simmers with black beans, cumin, chili powder, paprika, and fresh tomatoes for a lighter take on classic chili. Top with scallions and grated cheese for a warming, protein-packed bowl.

Old-school firehouse chili with beef suet, long slow simmer, and layers of heat from chile powder, paprika, cumin, and red pepper flakes. Four-hour labor of love for authentic Texas-style flavor.

Lighter chili with tender turkey, creamy white beans, and green chiles in savory broth. Cumin and oregano spices with melted Monterey Jack on top.

This dish is great for preparing in advance and freezing.

Delicious and dramatic, this dish is a mosaic of colors. It's easy enough to make for a simple family dinner but impressive enough to serve to guests.

Texas-style Brazos turkey chili loaded with poblano, jalapeno, serrano, and chipotle peppers, simmered with Mexican beer and finished with grated dark chocolate. Bold, smoky, and layered with heat.

Cheesy baked dip with green chilies, oyster mushrooms, and eggs in a creamy custard. Scoop it up with chips or crusty bread.

I love a bowl of hot chili during the long winter time, and this recipe has become my new favourite. It was very flavorful. I love spicy food, so I usually add way more hot sauce :)

Layers of complex flavors are featured in this meaty (no beans) chili.

Hearty Texas-style chili with beef and pork, slow-simmered with cumin, oregano and cayenne. No beans, just meat and bold spices.

Our favorite Superbowl chili. Years of tweaking to get it to this level of perfection.

A fiery, no-bean red chili packing four meats (beef chuck, T-bone, Italian sausage, and armadillo), six kinds of peppers, bacon, and beer. Feeds a crowd of 15 with serious heat.

Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.

Note: 15 bean mixtures are available packaged in supermarkets and health food stores. If you prefer, make your own by combining equal amounts of dried blackeyed peas, red kidney beans, white kidney beans (cannellini), green lentils, split peas, black beans, yellow split peas, navy beans, cranberry (Roman, shell, or shell out) beans, great Northern beans, pinto beans, small white limas, red lentils, cow peas (field peas), and pink beans. Avoid using beans such as garbanzos and large lima beans, as these take longer to cook than other varities.