935 chili pepper recipes

Kahlua chili: ground beef chili spiked with coffee liqueur, served Cincinnati-style over spaghetti with cheddar and onion. The coffee-and-cocoa background note that makes it work.

Competition-style smoked BBQ ribs with a bold paprika dry rub and tangy homemade sauce simmered with molasses and chili. Slow-smoked over hickory for 5 hours of fall-off-the-bone glory.

Spicy pinto bean dip made from scratch with dried beans, cumin, jalapeno, chili powder, and fresh cilantro. A bold, smoky Mexican-style dip loaded with garlic and heat.

Indian French toast: savory vegan besan-and-tofu batter with green chiles and onion, soaked into bread slices and pan-fried golden. A spicy eggless twist on breakfast toast, inspired by Indian besan toast.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Pork tenderloin rubbed with toasted cumin, chili powder, and cinnamon for a Latin-spiced crust that grills up smoky and tender.

New Orleans-style red beans and rice slow-cooked with salt pork, bell pepper, celery, garlic, and a whole hot pepper. Thick, creamy gravy over fluffy white rice.

Old-school big-batch chili with whole beef roast, soup bone, cooked pinto beans, and a hit of Mexene chili powder and cumin. Slow-simmered for deep beefy stock and tender chunks.

Black beans cooked from scratch with lemon juice, then sauteed with mushrooms, green chiles, carrots, and cilantro over brown rice. Includes a basic bean recipe to start from dry.

Santa Fe blue corn casserole layers blue cornmeal batter with cumin-spiced pinto beans, green chilies, tomato sauce, and a generous topping of cheese. A Southwestern vegetarian-friendly bake with serious New Mexico flavor.

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.

Ground bison chili with roasted poblano peppers, Rotel tomatoes, and a squeeze of fresh lime. Lean, beanless, and loaded with smoky Southwestern heat.

Homemade pickled asparagus spears with garlic, hot chile peppers, and pickling spice in a tangy brine. Crisp, spicy, and shelf-stable for months.

Southwestern bean stew with Anasazi and pinto beans, hominy, and roasted green chiles. Slow-cooked until creamy, hearty, and deeply satisfying.

Thai eggplant and tender lentils stir-fry with garlic, chilies, and fresh mint in this fragrant vegetarian dish spiked with fish sauce for umami depth.