1,045 chili garlic sauce recipes

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.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

It is a neat dish,need your patience too,it should be simmered about 2.5 hours after mixing all the stuff,after it,can be tasted very yammy!Follow me!

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.

Vegan red bean chili with curry powder, paprika, miso, and basil. A meatless devil's chili with smoky umami depth from miso and a curry-spiced twist.

Creamy Southwestern yellow squash simmered with corn, tomatoes, green chiles, and cumin, finished with cream cheese and a kick of Tabasco. A hearty, spiced vegetable side dish that's on the table in 45 minutes.

Layered Mexican tortilla casserole with kidney beans, corn, cottage cheese, and cheddar made entirely in the microwave. A low-fat vegetarian enchilada-style bake ready in 30 minutes.

Vegan black bean stir-fry loaded with sweet potato, mushrooms, broccoli, red cabbage, and crumbled tofu in a sesame-soy-chili sauce. Low-cal, low-fat, and on the table in 35 minutes.

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

Hot tamale pie with pinto beans, corn, and bell peppers in spiced tomato sauce topped with a cornmeal crust. A hearty vegetarian Southwestern casserole baked until golden.

Eugenia's legendary 27-ingredient chili with chopped sirloin, sausage, pinto beans, mushrooms, olives, and orange zest. A kitchen-sink chili that freezes beautifully.

Spicy beef lettuce cups loaded with sirloin stir-fried in soy sauce, ginger, garlic, and Chinese five spice. A crispy, low-carb appetizer that comes together in just 20 minutes.

Korean chicken soup with ginger, garlic, and gochujang in a sesame-rich broth, finished with toasted sesame seeds and scallions. A warming weeknight bowl with rice cooked right in.