3,555 chili pepper recipes

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

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.

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.

If you want to add some spice to your meat loaf, try this recipe that will surely make you a fan.

Wok-seared lobster tossed in a fiery Szechuan chili sauce with hoisin, ginger, garlic, and dried red chilies. Restaurant-quality stir-fry ready in just 15 minutes from start to plate.

A from-scratch chili built on six varieties of dried chiles pureed with beer and garlic, simmered for hours with bacon, bell peppers, and beans. Intensely complex heat with serious depth of flavor.

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.

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.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Baked fish with orange-chili marinade infuses fillets in fresh OJ, cilantro, garlic, and smoky chipotle, then roasts hot for tender flesh with bright Latin-inspired flavor.

Made this while cleaning out the refrigerator... thus the name. John

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.

Smoky chipotle-ancho chili pesto with roasted red bell pepper, pine nuts, garlic, and olive oil. A bold, vegan Mexican-inspired sauce for pasta, grilled meats, or sandwiches.

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

Note: The sauce can be used to marinate chicken, pork, ribs, or a meaty fish such as swordfish before grilling.

Linda McCartney's chilled avocado and green chili soup blended with soy milk, lemon juice, and dry sherry. A creamy vegan soup ready in 20 minutes with no cooking required.