563 chili powder recipes

A killer no-bean Texas-style chili with coarse-ground chuck, beer, tequila, whiskey, and six whole jalapeños. Not for the faint of heart.

Spiced Tex-Mex chicken and rice with kidney beans, raisins, and green peas, made entirely in the microwave. A one-dish dinner in just 30 minutes.

Three bean salad with chunky salsa-lime dressing, kidney, black, and chickpeas tossed with red pepper, scallion, and carrot. A protein-packed make-ahead picnic side.

Taco salad with crisp baked tortilla whiskers, seared steak glazed with cumin, cinnamon and vinegar, black beans, cheese and guacamole over shredded romaine. A lighter, restaurant-worthy taco salad in 20 minutes.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Corn and cheese chili loaded with two kinds of kidney beans, crispy bacon, plum tomatoes, and sharp cheddar stirred in at the end. A hearty, no-meat-needed chili with smoky bacon richness.

Red bell peppers stuffed with spiced ground beef, rice, toasted walnuts, raisins, and olives, then baked until tender. A one-dish dinner with sweet and savory filling.

Meatball bake with beef and sausage meatballs, lima beans, carrots, and onion braised in a thick stewed tomato sauce. A hearty one-dish comfort food casserole.

Santa Fe red pork chili with coarsely ground pork shoulder, beer, stewed tomatoes, and layers of cumin and chili powder. No beans, no shortcuts. A thick, meaty Tex-Mex red chili simmered low and slow.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Mexican bean dip made in the microwave with blended beans, sharp cheddar, chili powder, and crispy bacon on top. Hot, smoky, and ready in 25 minutes.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Simplified version of a Malaysian favourite dish. I've cooked this dish for the Malaysia Day celebration at 'Les Roches,' Bluche, Switzerland as a student. It was for the summer batch 1st year to 3rd year students, teachers and admin staff - totalling a little less than a thousand pax perhaps.

It definitely warmed me up instantly, a perfect dinner on a cold winter day. I used beef stock to increase the depth of flavour, and it certainly did the job. The soup was very tasty and loaded with nutrients from barley and beans. Made a large pot, and froze the remaining soup.

Wattakka is a creamy Sri Lankan pumpkin curry cooked in coconut milk and thickened with ground rice and mustard seeds. Served in the hollowed-out pumpkin shell for a stunning presentation.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.