785 chili vinegar recipes

If you're just looking for a simple dish to make, but you don't have a lot of time on your hands, then go ahead and try this delicious crockpot recipe!

Baked swordfish cubes spiced with chili and cumin, loaded onto warm corn tortillas with a fresh tomato-olive salsa, crunchy radishes, and a smoky roasted red pepper lime-cilantro sauce. Low-fat, healthy, and ready in 35 minutes.

Chile Seared Cervena Venison with (See Full Title Below) recipe

Red chili nightmare: a wild Mexican-style red chili with beef, sausage, pinto beans, almonds, sesame, chocolate, and a dozen green chiles. Mole-inspired, fiery, and not for the timid.

Red beans and rice with green and red bell peppers, tomatoes, celery and a kick of chili and hot sauce. A Louisiana-leaning bean pot built on dried kidney and pinto beans, finished with a splash of cider vinegar.

Lemongrass and chili paste beef burgers topped with a cool mint cucumber relish. All the bright, punchy Thai flavors you crave in a juicy, grillable patty.

A crunchy Chinese chicken salad with napa cabbage, romaine, snow peas, and carrots topped with rotisserie chicken, chopped peanuts, and fresh mint, all tossed in a smoky chipotle peanut butter dressing.

Cincinnati-style 5-way chili spiced with cinnamon, chocolate, cardamom, and allspice. Served over spaghetti and topped with kidney beans, raw onion, and melted cheddar.

Szechuan-style shrimp velveted in a light egg-cornstarch batter, then wok-tossed with ginger, garlic, and dried chili in a sweet-sour-spicy sauce. Serve over steamed rice for a Chinese kitchen classic.

This scrumptious chili is made with succulent pork sausage, pinto beans and a nightmare of spices!

Sichuan-style spicy orange beef with egg-white-marinated flank steak, dried orange peel, fresh chiles, ginger, and garlic. Crispy, fiery, citrus-forward takeout made at home.

This recipe is a combination of the best parts of many other General Tso's Chicken recipes I have seen.

Very good for celebrating New Year, with the whole families, very ho, if you do like spicy, can add hot chili oil as needed!

A no-bean Southern chili built on three cuts of beef, beer, and an avalanche of spices including cardamom, saffron, ginger, and a whole cinnamon stick. Bold, complex, simmered for hours.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.