838 chili recipes

Thick-cut cowboy steak rubbed with smoky chipotle paste, grilled over high heat, then slathered with homemade jalapeno jelly. Includes a from-scratch pepper jelly recipe.

This is a wonderful and easy dip to make ahead and bring to parties.

Salsa verde with boiled tomatillos and serrano chile pureed smooth, then mixed with raw onion, cilantro, lemon juice, and olive oil. Bright, tangy, and quick to make.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

Hot chicken and rice soup topped with a fresh, chunky guacamole of avocado, serrano chile, tomato, cilantro, and lime. Mexican comfort in a bowl with warm tortillas.

Pico de gallo, the classic Mexican rooster's beak salsa, made with diced tomato, white onion, cilantro, serrano chiles, lime, and salt. Crisp, fresh, never mushy. The 10-minute taqueria staple.

Spice-crusted seared ahi tuna with Chimayo chile, cumin, and fennel rolled into a bold crust and flash-seared rare. A 10-minute restaurant-quality appetizer you can slice paper-thin.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

Spicy green beans glazed with orange juice, brown sugar, and butter with serrano chiles. Marinated for an hour, then simmered into a sweet-heat side dish.

Grilled chicken and avocado fans topped with fresh strawberry serrano salsa and crispy fried corn tortilla strips. A bright, colorful Mexican-inspired plated dish.

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Rotelle pasta in Menonita cheese cream sauce with roasted pasilla chilies, garlic, and cilantro. A Mexican-Italian fusion baked casserole with smoky heat and mellow melted cheese.

Ekoori is a Parsi-style Indian scrambled egg dish with turmeric, cumin, ginger, serrano chili, cilantro, and tomato. Spiced, colorful scrambled eggs that turn a simple breakfast into something bold.

Smoky black beans simmered in tangy tamarind sauce with cumin, ginger, garlic, and garam masala. This hearty Indian-spiced side is vegan, protein-packed, and loaded with warmth from turmeric and red chile.

Quick black bean relish with tomato, serrano chile, red bell pepper, and red onion in a white wine vinegar dressing. No-cook condiment that perks up grilled meats, fish tacos, or chips.

Creamy coconut soup with chicken, tofu, mushrooms, lemongrass, galangal, and fresh lime. A warming Thai classic (tom kha gai) that comes together in one pot.