1,062 chili recipes

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Unexpected apple pie spiked with New Mexico chili powder for subtle heat and depth. The apples cook down with spices before filling the crust. Sweet, spicy, and totally unique.

A rich Mexican mole sauce with unsweetened chocolate, almonds, pumpkin seeds, hot salsa, tomatoes, currants, and warm spices poured over browned turkey pieces. This homemade turkey mole is a labor of love that feeds a crowd.

New Mexican pork and green chile stew simmers pork shoulder with roasted Hatch chiles, garlic, onions, and potatoes. The Southwestern chile verde that defines Santa Fe cooking.

Tender chicken breasts layer with roasted Anaheim chilies in a creamy sour cream sauce, then bake under melted cheddar cheese for an elegant Mexican casserole that's perfect over fluffy white rice.

Southwest quiche loaded with artichoke hearts, green chilies, creamed corn, and cheddar. Vegetable-forward brunch centerpiece with Southwestern flair.

Smoky kidney bean and corn chili piled over crispy puffed flour tortillas with melted Monterey Jack. Vegetarian, low-fat, and on the table in 30 minutes.

Adding some fresh vegetables with some chili lime dressing makes this leftover turkey salad taste so flavorful and refreshing.

[Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago

Khombi Tarkari, spicy Indian mushrooms dry-fried with ginger, green chilies, turmeric, and roasted cumin seeds. A bold vegetarian side served warm, room temperature, or cold.

Two-meat Sunday chili with cubed sirloin tip and ground beef, three cans of tomatoes, chili beans, wine, and a generous spice rub. Cook, cool, reheat for deep flavor.

Slow cooker beef and beans with cubed chuck, salt pork, and pinto beans simmered in tomato paste, garlic, chili powder, and cumin. Old-school cowboy comfort food, low and slow until the beef pulls apart.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

A Texas-style chili with stewing beef, ham rind, dried pinto beans, and red wine simmered low for hours with cumin, cayenne, and oregano. No tomatoes, all meat, pure grit.

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.