4,816 chili recipes

Mexican rice with ground beef, salsa, Mexicorn, and melted Monterey Jack. One skillet, seven ingredients, ready in 35 minutes. Weeknight-fast Tex-Mex dinner.

Food processor guacamole with mayonnaise for extra creaminess, onion, lemon, and crushed chilies. Pulsed to a chunky cottage-cheese texture in under 5 minutes.

Pitlai is a South Indian lentil stew with bitter gourd (karela), chickpeas, tamarind, and a ground coconut-spice paste. A tangy, complex vegetarian curry with toor dal and jaggery.

A basic dry rub made from chili powder and cayenne pepper that's perfect for steaks!

A succulent dish made with green chili salsa that's so easy to make, you can use your crockpot!

Plum barbecue sauce made with fresh plums, frozen lemonade concentrate, chili sauce, and Dijon mustard. A fruity, tangy grilling sauce ready in 45 minutes.

Homemade refried pinto beans with chili powder and cumin, cooked in lard for authentic Mexican flavor. Ready in under 10 minutes from cooked beans.

Bengali kasundi relish blends fresh red chilies, mustard seeds, garlic, and green mango into a fiery, tangy condiment. Pairs with tandoori, kebabs, shellfish curries, and sandwiches.

A simple baked rice soufflé with brown rice, eggs, green chili peppers, and melted cheese on top. Just 5 ingredients for an easy vegetarian main dish.

Mock lobster made from haddock poached in tomato juice and served with a zesty chili-horseradish-sour cream sauce. Budget-friendly seafood with lobster-like flavor.

Spaghetti alla chitarra tossed with butter-sauteed mushrooms, garlic, crushed chilies, oregano, and freshly grated Parmesan. An elegant Italian pasta that comes together in under 45 minutes.

Vegetarian shepherd-style pie with chili-spiked kidney beans and tomatoes under a topping of mashed parsnips. Gluten-free, budget-friendly, and ready in about 40 minutes.

Italian pollo alla diavola or "devil's chicken" with butterflied bird marinated in chili-infused olive oil and lemon, then grilled hard over coals until charred. Classic Tuscan grilling.

Golden half-moon pastries stuffed with garlicky leeks and a hint of chili, crimped into little crescents and fried until they shatter. Afghan street food that's vegetarian, crunchy, and completely addictive.

Salsa Mexicana (pico de gallo) with fresh tomato, white onion, serrano chilies, and cilantro. A raw, chunky Mexican table salsa best made right before serving for maximum crunch and freshness.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.