838 chili recipes

Red bell peppers stuffed with spiced ground beef, rice, toasted walnuts, raisins, and olives, then baked until tender. A one-dish dinner with sweet and savory filling.

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Spiced black beans with cumin, coriander, ginger, and fresh green chili, cooked dry-curry style with bell peppers, carrots, peanuts, and orange slices. A vegan main with bold flavor.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Szechwan dry-fried beef: shredded steak fried until dark and chewy, then tossed with hot bean sauce, chiles, ginger, and toasted Sichuan peppercorns for that signature mala numbing-spicy heat.

String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.

Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.

Three beans mingle with zucchini, fresh tomatoes, and banana peppers in this Southwestern-spiced vegetable soup. Red wine and cumin add warmth to this hearty, healthy bowl.

Indian spicy curry powder: a 12-spice homemade curry blend with toasted cumin, coriander, mustard, fennel, cardamom, cloves, mace, and chilies. Big-batch pantry essential for authentic Indian cooking.

Sambaar is a South Indian vegetable and split pea stew spiced with cumin, coriander, turmeric, and dried chili. Loaded with cauliflower, carrots, eggplant, and cabbage.

Sindhi chicken curry with deeply caramelized onions, whole cinnamon and cloves, yogurt, tomatoes, and aromatic ground spices. An authentic Pakistani one-pot chicken thigh curry.

Crispy-skinned roast duck over a smoky black bean sauce with cumin, green chili, and apple puree, drizzled with tangy tamarind jus. A fusion showpiece worth every minute.

Broiled marinated tofu sandwich on whole wheat with toasted cumin, chili, oregano, white wine vinegar, and chili mayo. Pressed, marinated overnight, then broiled crispy.