1,397 chili recipes

Shrimp Arnaud, a classic New Orleans appetizer of chilled shrimp marinated in a tangy vinaigrette with hot mustard, chili sauce, garlic, and chives. Dusted with paprika.

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Chile cheddar burgers stuff seasoned ground beef patties with sharp cheddar and diced green chiles, then grill until the cheese melts in the middle. The Southwest take on the stuffed burger.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Fragrant North Indian chicken curry built on toasted cumin, cardamom, and cloves with a rich tomato-onion masala base. This home-style Dhawan family recipe simmers tender chicken breast in warming spices in under 45 minutes.

This dish is very savoury with a crunchy/chewy texture.

Fresh tomatoes hollowed out and stuffed with mashed avocado, chili powder, alfalfa sprouts, and coriander. A light, no-cook Mexican appetizer or healthy snack.

Thai salad featuring pomelo or grapefruit segments tossed with shredded chicken, shrimp, peanuts, and a spicy lime-fish sauce dressing.

A quick but scrumptious recipe that uses ground beef, sweet bell peppers and a bit of chili powder.

Roasted marinated crab with ginger, garlic, and serrano chiles served with a butter dipping sauce. Whole crab is marinated up to 4 hours, then grilled or oven-roasted until bright red and opaque.

A zesty Southwestern marinade built on Bloody Mary mix, horseradish, Dijon mustard, and green chilies. Ready in 10 minutes, killer on chicken, lamb, or grilled steak.

Mexican-style scrambled eggs with sauteed zucchini, chili powder, and melted Monterey Jack cheese. A low-carb, veggie-loaded breakfast that feeds six in 30 minutes.

This versatile salsa is a tasty twist on an old favorite and can be enjoyed in many ways from tacos to salad.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

Texas-style basting sauce with butter, bacon drippings, lemon juice, Worcestershire, and chili powder. Makes 3.5 cups, enough to mop a whole 5-pound brisket through a long, slow smoke.

Braised Pork, served with bunya nut, Australian rice grass and dusted with Lemon Myrtle.