860 chili recipes

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

Compound curry butter with garam masala, curry powder, fresh ginger, shallot, garlic, and green chile, whirled smooth in a food processor. Endlessly useful pantry stash.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.

Thai-style eggplant stir-fry with chicken or tofu, fresh basil, red chili peppers, and yellow bean sauce. A fast, fragrant weeknight dish ready in under 35 minutes.

Indian potato, eggplant, and pea curry with a blended garlic-ginger-onion-chili spice paste and turmeric. Vegan, naturally gluten-free, and full of warming spice.

Jicama, cucumber, and orange salad with lime juice, chili powder, and fresh mint. A crisp, refreshing Mexican-style fruit and vegetable salad served cold.

A delicious rice dish that gets its wonderful flavor from the shredded cheddar cheese and a bit of chili powder.

Sauteed lehi fish with a fresh papaya-pineapple pepper relish tossed with sweet chili sauce and cilantro. A quick Hawaiian-inspired seafood dinner with tropical flavors.

Tropical quesadillas filled with ripe banana, green chilies, and Monterey Jack cheese with a squeeze of lime. A sweet-savory snack or dessert ready in 15 minutes.

Caramelized banana tossed with golden raisins, cilantro, lemon zest, and Japanese chili spice for a sweet-heat salsa. Ready in under 15 minutes, it pairs with grilled meats and fish.

Southwest beef fajitas: thin-sliced round steak marinated in lime, chili, and garlic, broiled fast and tucked into flour tortillas with salsa, relish, and guacamole. Authentic Tex-Mex, 40 minutes.

Charcoal-grilled hard-shell crabs brushed with Thai chili paste, tomato, and garlic olive oil, served with corn grilled in the husk. A summer cookout feast with an East-meets-West kick.

Mexican grilled corn (elote) slathers charred ears in a lightened mayo-yogurt chili sauce, then dusts them with salty cotija and a squeeze of lime. A healthier take on the street-food classic.

Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.

Eggplant with tofu, tradditional Chinese cooking! Tastes well!