1,397 chili recipes

Salmon nachos topped with flaked canned salmon, fresh tomatoes, green chiles, yogurt, and melted cheddar. A quick seafood twist on classic nachos baked until bubbly.

Pickled chipotles in red wine vinegar with just two ingredients and 15 minutes of cooking. Smoky, tangy, and ready to use as a condiment for months. Store in the fridge up to 3 months.

A Korean stir-fry where salt-pressed cucumbers and julienned beef come together with sesame oil, toasted seeds, and chili heat. If you've never cooked cucumbers before, this will change your mind.

Taco quiche with seasoned ground beef baked in a tortilla-lined dish with eggs and cheese, topped with sour cream, avocado, and tomatoes. Where Taco Tuesday meets brunch. Feeds 8.

Bite-sized baked egg cups loaded with cheddar, Monterey Jack, green chiles, and cumin. Makes 30 mini appetizers that disappear the second they hit the table.

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.

This scrumptious cake is made with tofu, green chili peppers and salsa.

New Mexico chile salve is a simple spice paste of ground green chile, hot paprika, coriander, and oil. Rub it on beef, pork, or poultry before grilling for bold Southwestern heat.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Homemade garden pesticide using beer, garlic, hot chili peppers, and blended bugs to trap slugs and repel plant-chewing insects the old-fashioned way.

Sri Lankan omelette, a thick, savory egg pancake studded with onion, green chili, and curry leaves, stabilized with a teaspoon of cornstarch for that firm pancake-like bite. Ready in 15 minutes.

Hearty Tex-Mex beef casserole loaded with creamed corn, green chilies, and tomatoes under a crunchy cheddar cracker topping. One dish, big bold Southwest flavor.

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Chou-chou koot is a South Indian-style squash dish, tender chayote or winter squash cooked with turmeric, then finished with fresh coconut, green chili, and a fragrant tempered seasoning. A simple vegan side.

Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.