1,427 chili recipes

Eggplant with tofu, tradditional Chinese cooking! Tastes well!

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

This easy pickled chutney can transform rice and leftovers into something special.

The secret to making the cucumbers crunchy is to salt them first and let the salt draw out excess moisture before use.

Late to make dinner? Try using this simple recipe that will help you make a succulent meat loaf.

Smoked chicken strips dredged in spiced flour, browned in butter, simmered in white wine, then wrapped in thin-sliced ham. An elegant party appetizer served on cocktail picks.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Smoky chipotle meets sweet yellow tomatoes in this vibrant Mexican-style sauce with epazote and fresh cilantro. Makes 2 quarts, freezes beautifully, and livens up everything from enchiladas to grilled fish.

Cooked pineapple salsa with tomatoes, hot peppers, cumin, lime juice, and a touch of cinnamon simmered for 30 minutes. A sweet-spicy fruit salsa for grilled fish.

Palak raita with wilted fresh spinach stirred into cool yogurt with green chile, black pepper, and cayenne. A classic Indian condiment that pairs with any curry.

Pueblo Fire is a New Mexican red chile soup with dried chile pods blended smooth, browned beef round steak, and barbecue sauce, simmered for an hour. A fiery, rustic Southwestern bowl.

Chil-Beer Brisket of Beef Over Wild Rice Amad recipe

French salmon rillettes blending poached fresh salmon with smoked salmon shreds, butter, Armagnac, and whole roe folded in. A silky, shimmering spread for toasted baguette and cornichons.

Pickled green tomatoes packed with garlic, celery, hot peppers, and dill in a vinegar brine. A simple home canning recipe for end-of-season unripe tomatoes.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.