3,555 chili pepper recipes

A big-batch beef chili with 5 lbs of ground beef, three kinds of beans, jalapeños, and three types of onions simmered in chunky tomatoes. Feeds 12 and freezes like a champ.

Spaghetti in a creamy peanut sauce with sesame oil, soy sauce, lime juice, and crushed red pepper, topped with blanched summer squash, scallions, and red bell pepper.

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.

This meal can be made with chicken, beef or shrimp. See note below about grilling. This is a great make-a-head meal. Meat and marinade can be frozen ahead of time and will continue marinading as it defrosts.

Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.

Cincinnati-style chicken chili over spaghetti with kidney beans, onions, and cheddar. Cocoa, cinnamon, and allspice give it that signature Skyline depth.

Hearty ground beef chili with kidney beans and tomatoes baked under a golden cornmeal crust. A satisfying one-dish meal that feeds six with bold, homestyle flavor.

Grilled rolled beef roast marinated in Chablis, lime, and Dijon mustard, then glazed with honey, soy, ginger, and Thai chili. A showstopper roast for serious entertaining.

BBQ shrimp marinated 24 hours in a spicy sauce of chili sauce, Worcestershire, hot sauce, garlic, and lemon, then skewered and broiled. Bold New Orleans-style flavor.

Cornmeal and corn kernel cakes spiced with cumin, green chilies, and hot sauce, pan-fried in butter and topped with a fresh sweet pepper and lime-cilantro relish.

Authentic Cincinnati chili with finely textured ground beef simmered in water (not browned), seasoned with chocolate, cinnamon, allspice, cloves, and chili powder. Served over spaghetti, Skyline-style.

Superb white chicken chili simmers white beans, tender chicken and sweet corn with tomatillos, green chilies and cumin, finished bright with lime and cilantro. A lighter, tangy take on chili with all the toppings.

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.

Fiesta enchiladas loaded with seasoned ground beef, spinach, and Parmesan, wrapped in corn tortillas and baked with enchilada sauce and Monterey Jack cheese. A crowd-sized recipe for 12.

Oven-bag barbecued chicken with homemade tangy BBQ sauce. Easy hands-off cooking method keeps chicken tender and juicy in 1 hour.

Aromatic Hyderabadi curry powder with 14 dry-roasted spices including cardamom, coriander, cumin, fenugreek, curry leaves, and dried red chilies. Stores up to 6 months.