3,636 chili pepper recipes

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

Try a different kind of chili this winter with this simple and succulent crockpot dish that is sure to have you licking your fingers.

Hot-sauce chili simmers cubed beef chuck with green chilies, hot pepper sauce, chili powder, and cumin into a no-bean Texas-style chili. Two-stage cook for fork-tender beef.

A delicious and tasty dish made with yellow split peas, spinach and a variety of spices.

An Indian-style aloo gobi with potatoes and cauliflower stewed in cayenne, turmeric, lemon juice, and green chilies. Vegan, simple, and full of warm spice.

South Indian couscous patties made with ground urad dal, green chilies, ginger, mustard seeds, and curry leaves. Vegetarian, spicy, and shaped by hand.

Hot cowboy beans: pinto beans simmered low and slow with salt pork, ham hock, onion, jalapeños, and chili powder. A Texas chuckwagon classic that gets better every day.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Chili Mac 'N Cheddar stirs elbow macaroni into canned chili with tomatoes, green chilies, and melted cheddar. A 40-minute pantry skillet dinner topped with sour cream and corn chips.

The original Australian Dinkum Chili made with kangaroo meat, ground emu ham, and wallaroo bacon simmered in Aussie beer with regional chili peppers. This is fair dinkum bush tucker meets chili cookoff.

This beefy beanless chili has the makings of a champion, hitting all the right notes with a complex balance of flavors.

Big-batch coarsely ground sirloin chili simmered low for 6 hours with bell peppers, celery, tomatoes, and green chiles. Beans optional. Serves 16 for chili night or game day.

New Mexico style chili built on coarse-ground beef and cracked wheat in place of beans, blended with mild and hot ground chile, green chiles, and chile caribe for a slow-simmered Southwestern bowl.

Old-school Texas chili con carne built on rehydrated ancho and pequin chiles, cubed beef, cumin, and oregano. No tomatoes, no beans, no shortcuts. Just pure chile-forward heat the way the Lone Star State intended.

Mexican brown rice with green chiles, tomatoes, mushrooms, cumin, and chili powder. Oil-free, vegan, and ready in 30 minutes using pre-cooked rice.

Fresh Thai cucumber pickle with rice vinegar, shallots, carrot, and hot chili in a sweet-sour dressing. A no-cook, 15-minute condiment that pairs perfectly with rice dishes.