860 chili recipes

Freezer mix tacos: pre-cooked beef-tomato mix simmered with chili powder and cayenne for a fast weeknight taco night. Heat, fill, top, eat.

Homemade curry powder blend with 12 spices including cinnamon, cumin, coriander, turmeric, fenugreek, cardamom, and dried chili. A warm, aromatic base for Indian curries and stews.

Bold apple chutney with garlic, fresh ginger, and hot chilies. Simmer tart apples until mushy, then add pear strips that stay intact for texture. Makes 8-10 pints for canning.

A fragrant South Indian curry powder toasted from whole spices: cumin, black mustard, fenugreek, curry leaves, dried chili, and urad dal, ground fresh. Keeps for four months in a jar.

Baked eggplant halves stuffed with spiced couscous, tomatoes, scallions, garlic, and wheat germ, seasoned with cumin, chili powder, and turmeric. A satisfying vegetarian main ready in one hour.

Roma tomatoes slow-roasted for three hours with olive oil, garlic, and hot chili until jammy and concentrated, then tossed with spaghetti, parsley, and basil. Named for the volcano and just as fiery.

Thai-style stuffed green peppers filled with chopped fresh mushrooms, scallions, garlic and ginger bound with a cornstarch slurry. Baked or steamed and finished with slivered dried chilies. A light vegetable side or vegan main.

Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

Vegan eggplant dal with roasted eggplant folded into red lentils simmered with popped mustard seeds, cumin, coriander, and cinnamon. A smoky Indian lentil sauce.

Spagetti sauce with a twist from the Sizzlin' Mexican, this sauce includes beef, black beans and corn!

Thai scented rice that you make in your rice cooker from the Rice Cooker Gourmet.

Chicken fajitas with bell peppers, red onion, and a splash of lemon and tabasco. A quick weeknight fajita recipe that cooks in 15 minutes and doubles for later in the week.

Fettuccine with lime-marinated chicken breast in a tomato and green chili sauce. Butter and lime zest tossed into the pasta for a bright, Southwestern-inspired dinner.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

Pickled African peaches spiced with turmeric, cumin, cardamom, ginger, and chili in a sweet vinegar syrup. A complex condiment that improves over two weeks.