3,636 chili pepper recipes

Turkey vegetable chili packed with cooked turkey, mixed frozen vegetables, zucchini, and whole tomatoes. A bean-free, broth-light chili that doubles as a smart leftover-turkey rescue.

Homemade toasted garam masala spice blend with coriander, cumin, cardamom, cloves, cinnamon, and black pepper. Indian pantry staple that runs circles around jarred.

Pasta Mexicana: a cold spinach-spaghetti pasta salad tossed with diced tomato, cucumber matchsticks, sliced avocado, salsa, and fresh cilantro. A Tex-Mex twist on summer pasta salad.

Frijoles borrachos, drunken pinto beans simmered low and slow in beer and water with bacon drippings, onion, garlic, fresh and pickled jalapenos, and chili powder. Mexican border country comfort food.

Blaff: traditional French Caribbean poached whitefish in a spicy broth of lime, allspice, thyme, garlic, and chili. A Martinique and Guadeloupe specialty for seafood lovers.

Indian pork in spinach sauce braises cubed pork with garam masala, ginger, yogurt, and chilies, finished with puréed spinach. A rich, saag-style curry that deepens with slow oven time.

Steamed mussels topped with a Thai-spiced fish mousse of ginger, lemongrass, shrimp paste, and basil. An elegant bamboo-steamer appetizer for a Southeast Asian dinner.

Chinese-style whole steamed fish topped with fermented black beans, fresh red chilis, ginger, garlic, and scallions. A Cantonese-inspired dinner that steams in 20 minutes and delivers clean, pungent, savory flavor.

A South African-style spiced mince filling for samoosas: beef or mutton braised dry with jeera, ginger, garlic, turmeric, fresh coriander and mint. The keep-it-dry method that stops samoosas from going soggy.

Make and enjoy your own savory beef jerky with this simple recipe that is extremely easy to follow and understand.

Pla nung horapa: Thai steamed red snapper rubbed with a fiery paste of galangal, lemongrass, red chiles, and fish sauce, finished with Thai basil and kaffir lime leaves. Aromatic Thai seafood ready in 20 minutes of steaming.

Simple and tasty omelet, nice breakfast selection.

A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.

Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.