604 chili pepper recipes

A quick and easy homemade chili seasoning mix with just a bit of heat and no salt.

Tender calamari rings tossed with slow-caramelized onion marmalade infused with chile oil. A simple, elegant Catalan appetizer served with crusty French bread.

Try something new for lunch with this scrumptious dish that will start a fiesta in your tummy!

Whole wheat spaghetti tossed with golden garlic, fiery dried chili, and tender broccoli in fruity olive oil. A 30-minute Italian classic that's naturally vegan.

Chili-bacon rub made with bacon drippings, chili powder, cayenne, garlic, and tomato paste. A smoky, spicy paste for chicken and barbecue. Five ingredients, five minutes.

Smoky roasted salsa with dry-charred tomatoes, onion, and garlic blended with chipotle peppers, lime juice, and cilantro. A fire-roasted Mexican salsa made entirely on the stovetop.

Fish samoosa filling with flaked fish, green chilies, lemon juice, and fresh coriander. A spicy South African-style filling for about 30 samoosas.

Cedar-planked salmon smoked over alderwood, mopped with a sweet-tart-spicy glaze of grilled pineapple, rhubarb, and habanero. A Pacific Northwest cookout centerpiece.

Phal base recipe: the blazing-hot curry paste foundation for Britain's spiciest Indian restaurant dish. Four ingredients blend into fiery heat for an authentic phal curry at home.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

Pickled cauliflower with pearl onions in a tangy mustard-seed brine. Crunchy, bright, and fiery from a single red chili. A classic canning recipe perfect for antipasto plates.

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

Authentic Spanish-American chili con carne made with cubed beef, beef suet, and whole dried red chile peppers reconstituted and pulped into a smoky, deeply flavored bowl of red. A traditional no-bean chili built on real chiles, not powder.

Green bell peppers stuffed with chopped White Castle sliders, eggs, chili powder, cumin, and hot sauce, topped with salsa and baked. A quirky, crowd-pleasing weeknight dinner.

So good. Teenage son who is a picky eater said "Best chicken ever!" Next time I'll add more veggies. Yum. Everyone enjoyed it including my 2 year old.