638 chile red recipes

Crispy Vietnamese imperial rolls (cha gio) with ground pork, tree-ear mushrooms, bean sprouts, and bean thread noodles. Includes a homemade nuoc cham dipping sauce.

Layered shrimp appetizer with a cream cheese and sour cream base, spiced chili-horseradish cocktail sauce, and fresh shrimp on top. A retro party dip that always disappears first.

Authentic Texas-style chili with cubed round steak, jalapeno, garlic, and whole tomatoes. No beans, no filler, just beef and heat simmered in under an hour.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

Explore the dinner options you have with this scrumptious dish that can be served with sour cream or salsa.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Nutty buckwheat groats and cracked wheat get tossed with sautéed vegetables, fresh tomatoes, and slivered almonds, then baked into a hearty vegetarian casserole seasoned with rosemary and chili.

Grilled steaks marinated in red wine, garlic, and Worcestershire then crusted with grainy mustard and cracked black pepper. The mustard caramelizes on the grill into a peppery, fragrant bark.

Homemade mild Italian sausage, bulk sausage is easy to make at home and just a bit more work to stuff.

A quick but scrumptious recipe that uses ground beef, sweet bell peppers and a bit of chili powder.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

No need to use store bought seasoning mix. Control the salt level and use your own.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Miniature quiches loaded with cheddar, bell pepper, and Tex-Mex spices. Crustless, two-bite party appetizers baked in a muffin tin until the centers just set.