490 chile red recipes

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Smoky kidney bean and corn chili piled over crispy puffed flour tortillas with melted Monterey Jack. Vegetarian, low-fat, and on the table in 30 minutes.

Spanish potato salad with new potatoes tossed hot in olive oil, white wine vinegar, crushed garlic, and sweet red pepper. No mayo, served warm with chives. Ready in 30 minutes.

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.

Lemon pepper potatoes are oven-roasted red-skin potato chunks tossed with butter-flavored mix, lemon pepper, and fresh chives. Five-ingredient, low-fat side dish ready in an hour.

Hot-sauce chili simmers cubed beef chuck with green chilies, hot pepper sauce, chili powder, and cumin into a no-bean Texas-style chili. Two-stage cook for fork-tender beef.

Slow-simmered pinto beans with salt pork, red chili pepper, tomato paste, cumin, and chili powder. An old-school chuck wagon recipe that cooks all day and feeds eight hungry hands.

Crispy pan-fried tofu tossed in a fiery Sichuan wok sauce with yellow bean paste, red and green chilies, leeks, and a splash of dry sherry. Dinner for two in 30 minutes.

Unexpected apple pie spiked with New Mexico chili powder for subtle heat and depth. The apples cook down with spices before filling the crust. Sweet, spicy, and totally unique.

Instead of using plain old chicken, try this new rendition of a tasty dish everyone loves to make!

Kung Pao chicken stir-fry with charred dried chiles, roasted peanuts, bell peppers, and a soy-vinegar-sesame glaze. Wok-cooked with ginger and garlic in under 10 minutes.

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Hearty Southwest quiche with smoked turkey, Monterey Jack, corn, and fresh cilantro in evaporated milk custard. Protein-packed brunch for crowds.

Here is a recipe that is mainly a dip, since the shrimp are either grilled or eaten raw with the rest of the ingredients.