4,707 chilied recipes

Traditional beef meatloaf with sage, celery, and chili sauce. Simple mix-and-bake recipe delivers comfort food in 1 hour and 20 minutes with minimal prep.

Spicy pickled plums in malt-vinegar brine with red chilies, cinnamon, cloves, allspice, and mace. A British-style preserve for cold meats, cheese boards, or holiday ham.

One-skillet ground beef casserole with corn, red beans, tomato sauce, and chili powder. A quick, filling weeknight dinner that comes together with pantry staples in about an hour.

Homemade Cajun chicken nuggets coated in onion soup mix, breadcrumbs, chili powder, cumin, and thyme. Pan-fried or microwaved. Makes about 5 dozen bite-sized pieces for a crowd.

Pumpkin sloppy joe burgers with ground beef, chili sauce, pumpkin puree, pumpkin pie spice, and tomato soup simmered thick and served on buns. A fall twist on a classic.

Retro tuna party salad set in a chili sauce and gelatin mold with mayonnaise, whipped cream, olives, and celery. A vintage buffet showpiece that chills firm enough to slice.

A fragrant North Indian potato and pea curry simmered in a spiced tomato-onion gravy with turmeric, garam masala, and green chilies. Vegan, naturally gluten-free, and on the table in just 30 minutes with a pressure cooker.

Maryland crab soup with green beans, corn, carrots, and tomatoes in an Old Bay broth. A Chesapeake classic that uses sweet claw meat instead of pricey lump for big crab flavor.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Ranch-style lima beans baked low and slow with tomatoes, bacon, onion, and brown sugar. Hearty Southwest cowboy side dish with smoky-sweet depth from a three-hour bake.

Chiles rellenos-style poblano peppers stuffed with shredded chicken and mozzarella, baked under a tangy tomatillo verde sauce. A lighter Mexican main without the traditional egg batter and deep fry.

Grilled pork shoulder steaks rubbed with smoky pasilla chile and garlic, seared fast on the grill and served with a punchy chipotle Dijon mustard. A quick weeknight take on pork butt, ready in minutes.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Five-minute roasted red pepper and green chile dip with sour cream, mayo, and a squeeze of lemon. Red-and-green color makes it a holiday party staple. No cooking required.

Baked turkey empanadas with a whole wheat cornmeal crust filled with cheddar cheese and green chiles. Homemade dough, golden and flaky, great for using leftover turkey.