4,707 chili recipes

Banana-Green Mango Chutney pairs ripe bananas with unripe mango, fresh ginger, serrano chile, and raisins in a tangy sweet-hot sauce. Ready in 30 minutes and keeps refrigerated for 2 weeks.

Layered Creole vegetable casserole with okra, lima beans, corn, peppers, and tomato, topped with crumb-coated sautéed okra. A vegetarian gumbo-inspired bake that gets better the next day.

Authentic guajillo chile salsa with roasted garlic, toasted pepitas, Roma tomatoes, and Mexican oregano. A rich, brick-red table sauce with deep, earthy heat.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

Slow-simmered pork shoulder stew braised in beer with tomatoes, serrano chile, cumin, and cilantro. A hearty Mexican-style stew served over rice.

Prawns in spice-laden coconut sauce: a South Indian-style prawn curry in a rich coconut sauce built from a freshly ground chile-and-spice paste, cooked until the oil separates. Fragrant, creamy, and warming.

Caribbean sancoche soup with salt beef, ground provisions like yam, cassava, and dasheen, plus green bananas, pumpkin, and okra. A hearty weekend one-pot stew with island roots.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Dairy-free corn chowder built on coconut milk, fresh fennel, and lime zest, with serrano heat and a stock simmered from the corn cobs themselves for deep, milky sweetcorn flavor.

Warm lobster tacos pair seared lobster medallions, jalapeño jack, and shredded spinach in flour tortillas, served over a bright yellow tomato salsa with serrano and lime.

This is simple to make and has a beautifully subtle flavor. As per true curries, it uses raw spices instead of some prepackaged curry powder.

Layered Mexican chicken casserole with corn tortillas, cheddar cheese, and a creamy Rotel sauce. Freezer-friendly comfort food that bakes up hot and bubbly every time.

Acapulco-style ceviche with lime-cured turbot, avocado, green olives, capers, serrano and jalapeno chilies, and a splash of white wine and ketchup. A no-cook Mexican seafood appetizer.

Sirloin strips sautéed with mushrooms, serrano chiles, cumin, and a splash of dry sherry. Wrapped in warm flour tortillas with salsa, avocado, and yogurt. Fajitas in 20 minutes flat.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.