3,636 chili pepper recipes

The hottest curry in the world by Boy Suhash, Luxembourg.

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.

This hearty vegetarian three-bean chili is loaded with mushrooms, roma tomatoes, and earthy cumin. Chickpeas, kidney beans, and pinto beans simmer for hours in a rich, smoky broth.

This Tex-Mex chicken spaghetti bake layers pasta in a smoky chili-spiced tomato sauce with melted cheddar, olives, and tender shredded chicken. A crowd-pleasing casserole ready in 2 hours.

Fiery Thai tofu soup with lemongrass, galangal, kaffir lime leaves, enoki mushrooms, and fresh chilies. A tom yum-style broth that's vegan, fragrant, and ready in 30 minutes.

Slow-simmered brisket chili with dried kidney beans, three kinds of chile peppers, masa harina, and brewed coffee. Bold, beefy, and deeply spiced.

Championship-worthy no-bean chili packed with 5 lbs of ground beef, six jalapeños, and a bold herb-and-spice blend simmered low and slow. This big-batch recipe feeds a hungry crowd of 12.

Gado gado is the Indonesian salad of stir-fried cabbage, bell pepper, and bean sprouts drizzled with a warm peanut sauce spiked with garlic, shallot, cumin, and lemon. Vegetarian one-bowl meal.

Chiles rellenos casserole stuffs green chiles with Monterey Jack, covers them in a puffy egg batter with cheddar, and bakes until set. Served with marinara.

Thai-style basil chicken with chicken breast chunks, bell pepper, chili pepper, garlic, and fresh basil in a quick tomato juice pan sauce spiced with cumin, cinnamon, and ginger. Lean and fast.

Tex-Mex pot roast marinated overnight in Worcestershire, lime juice, and mustard, then braised low and slow with chili sauce, jalapeno, and cumin until fork-tender. Bold Southwestern flavor in every slice.

Cuban-style stuffed eye of round roast packed with smoked ham, bacon, green olives, capers, and chilies, then braised in stock and tomato sauce until fork-tender.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

Braised baby back ribs finished on the grill or in the oven with a homemade vinegar barbecue sauce. Braise first for tender meat, then glaze with a tangy, spiced sauce for smoky, sticky ribs.

A spicy and delicious dish that calls for canned tomatoes, red chili peppers and rice flour.

Competition-style beef chili with ground sirloin, mole sauce, red bell peppers, and kidney beans. The mole adds chocolate-chili depth that sets this showdown recipe apart.