1,397 chili recipes

Slightly potted cocktail franks simmer in a bourbon-spiked sweet-and-tangy sauce of chili sauce, brown sugar and Dijon. A retro chafing-dish party appetizer that disappears off the toothpicks fast.

Barbecued lamb skewers marinate cubed lamb in lemon juice, garlic, and chili oil, then grill until charred outside and pink inside. Chinese Muslim style street food served with naan bread or sesame shao bing rolls.

Mexican quiche baked in tostada shells with Swiss cheese, crumbled bacon, green chiles, and a light cream custard. Individual-sized quiches ready in 30 minutes.

Easy kimchi for first-timers: salted napa cabbage fermented with green onion, garlic, ginger, and dried chile in a simple brine. No fish sauce, no special paste. Let it bubble on the counter, then chill the funky, sour, crunchy result.

Easy Mexican salsa from a can of tomato sauce, crushed red chiles, cumin, and oregano with garlic and a hit of vinegar and lemon. Vegan, low-cal, ready in 5 minutes.

Yogurt-marinated cumin chicken with turmeric, coriander, and green chile. Indian-style baked chicken that turns weeknight bird into something fragrant and tender. Serve over rice.

Spice-rubbed whole chicken cooked in the microwave in just 20 minutes, served with zucchini and tomatoes tossed in the savory drippings.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

Chicken fajita pizza combines sizzling chili-spiced chicken strips, caramelized onions, and bell peppers on a crispy crust with salsa and melted Monterey Jack. Tex-Mex meets pizza night in one crowd-pleasing pan.

Indonesian curried crab simmers cracked whole crab in a rich coconut curry built on a fresh-ground paste of galangal, lemongrass, chili and candlenuts, balanced with sour tamarind. Fragrant, fiery, gloriously messy.

Build authentic mole from dried chilis, cocoa, almonds, and warm spices. This rich, velvety sauce clings to tender chicken with layers of smoky, bitter, and sweet complexity.

Layered tamale pie steamed in real corn husks with three distinct masa layers: fresh corn, green chile cilantro, and red pepper chili. Served with fresh green salsa.

Slow-simmered beef brisket with green chiles and garlic shreds into tender burrito filling perfect for meal prep, taco nights, or feeding a crowd on a budget.

Korean sesame ginger marinade with soy sauce, garlic, toasted sesame seeds, and crushed chili. The sugar and soy caramelize into that signature Korean BBQ char on beef, lamb, pork, or chicken.

Stoba is a traditional Caribbean lamb stew simmered with habaneros, tomatoes, lime juice, cumin, allspice, olives, and capers. Fall-apart tender meat with bold island heat and tangy brightness.

Chili-rubbed chicken breasts sliced over crisp greens with creamy avocado, red onion, and tomatoes, drizzled with a spicy picante ranch dressing. Ready in 30 minutes.