1,077 chili garlic sauce recipes

Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.

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.

Slow-simmered beef chuck chili with layers of dark chili powder, serrano peppers, and sazon. A bold, beanless Texas-style bowl that builds heat in stages.

Hunan-style salmon stir-fried with chili paste, soy sauce, oyster sauce, ginger, and garlic in a glossy sauce. Finished with toasted pumpkin seeds over rice.

Quick black bean soup made from canned beans blended smooth with cumin, chili powder, cilantro, and tomato sauce in chicken broth. Topped with cool sour cream.

Fettuccine with shrimp and scallions in a ginger-chili-soy sauce spiked with pecans and sesame oil. A 25-minute Asian-Italian fusion pasta.

Quick chicken mole sauce with peanut butter, unsweetened chocolate, raisins, chili powder, and cinnamon blended smooth. Brush over roasted chicken or duck for bold Mexican flavor.

Loaded beef tacos with a twist: lean ground beef, green chiles, and garlic topped with Italian dressing-marinated tomatoes and mozzarella. A lighter, flavor-forward taco in 30 minutes.

Loaded baked beans built from two cans of beans simmered with peppered bacon, anaheim and hot chiles, garlic and a trio of fresh herbs. A smoky, sweet-and-spicy side that turns canned beans into the star of the cookout.

Favourite vegetarian chili, a quick one-pot bowl of pinto beans, tomatoes, and green chilies simmered with rice built right in. Hearty, meatless, and spiced with cumin, oregano, and a cayenne kick.

Grilled flank steak brushed with a homemade chili-honey barbecue sauce made from tomato sauce, vinegar, and garlic. Slice thin across the grain to serve.

Six pounds of cubed beef and two pounds of pinto beans simmered for hours with a full cup of chili powder, cocoa, fennel, and bacon. This is competition-level chili that feeds 15.

Chili bean and rib soup with fork-tender pork spareribs, slow-simmered red beans, and chili powder warmth in a tomato broth. Topped with melty Monterey Jack for a deep, smoky bowl.

Beer-braised beef brisket coated in chili sauce and slow roasted until fork-tender, served over wild rice almondine with the rich pan juices spooned on top.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

Vegan garlicky chili made with TVP (texturized vegetable protein) instead of ground beef. Five cloves of garlic, two ounces of chili powder, and masa for thickening deliver hearty, meaty character.