3,920 chile pepper recipes

Cincinnati 5-way chili: ground beef chili spiced with cinnamon, cocoa, allspice, and cardamom, ladled over spaghetti and topped with cheddar, beans, and chopped onion.

A classic Korean dish, seasoned vegetables are served with Korean noodles and spicy sauce along with a small bowl of miso soup and kimchee.

South African samoosa filling with mixed vegetables, curry leaves, cumin, turmeric, and green chili. A fragrant, spiced vegetable mixture ready to stuff into pastry triangles for traditional Indian-style samosas.

An easy yet delicious recipe. I followed the recipe, and used whatever I had on hand. Then just mixed them up, and baked in the oven until the cheese was nicely browned. I let the casserole rest for about 10 minutes, then served it. Overall a great dish.

Oven-baked potato disks tossed in chili-infused olive oil with paprika and garlic powder. Festive red and green chili peppers flavor the oil overnight for subtle heat.

Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens recipe

Barbecued Texas cabrito: young goat slathered in mustard and a chili-lemon-pepper rub, then smoked low and slow over indirect heat and mopped with a beer-and-citrus sop. Authentic Tex-Mex smoked goat, tender and bold.

Emeril-inspired masa corn cakes with chili powder, topped with white wine chive cream and caviar. An elegant appetizer that turns simple corn into something show-stopping.

This dish, which originated on the island of Hainan, off the coast of Southern China, emphasizes the natural sweet flavour of an absolutely fresh chicken and served with rice that is cooked in chicken fat with garlic and then simmered in chicken stock.

Eight pepper beef chili loaded with chipotles, habaneros, poblanos, jalapeños, anchos, and more. A slow-simmered, layered-heat chili that brings serious fire.

Vegetarian chili with TVP (textured vegetable protein), pinto beans, and fresh chili peppers. Oil-free cooking, ready in 40 minutes. Plant-based protein that satisfies.

Wild Card chili stirs molasses into a beef-and-bean chili with red beans, refried beans and chili powder. The molasses is the wild card. A 1-hour weeknight pot.

Pureed pinto bean soup with New Mexican red chile, cream, fresh herbs, and toasted pine nuts. Velvety, rustic Southwestern soup with deep slow-cooked bean flavor.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!