2,008 chilied recipes

Baked chickpeas slow-cook in an earthenware pot with sweet sauteed onions, fresh chile, garlic, and oregano in their own velvety cooking liquid. Greek-style vegan main or side that gets better the longer it bakes.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

Raccoon simmers with celery, apples, onion, and hot peppers until fork-tender, then gets brushed with barbecue sauce and roasted until golden. A traditional preparation for wild game.

Smoky chipotle meets sweet yellow tomatoes in this vibrant Mexican-style sauce with epazote and fresh cilantro. Makes 2 quarts, freezes beautifully, and livens up everything from enchiladas to grilled fish.

West African peanut soup with chicken broth, peppers, and chunky peanut butter creates a rich, spicy bowl ready in 30 minutes for easy weeknight dinners or meal prep.

Smoky chipotle salsa simmered with roma tomatoes and garlic, then pureed smooth for a deep, fiery table sauce. A bold make-ahead salsa that keeps for days and freezes well.

This dish is best at room temperature, although it is good hot or cold also. I have given just the basic recipe; you can add all kinds of things, like corn, fresh tomatoes, cilantro, scallions, blanched chayote squash, etc.

This easy pickled chutney can transform rice and leftovers into something special.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Massaman curry paste: a homemade Thai-Muslim spice blend of dried chiles, lemongrass, galangal, shallots, and warm Indian-influenced spices. The flavor base for the country's most aromatic curry.

Singapore chilli crab: cracked blue swimmer crabs simmered in a sweet-tangy tamarind, ginger and bird's eye chili sauce. Hawker stall classic, messy, hands-on, completely worth the cleanup.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Thai-style wok stir-fry with crunchy bean sprouts, juicy tomatoes, soy bean paste, garlic, and fresh red chili. Topped with cilantro and scallions. Ready in 15 minutes.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Variety of vegetables, they look colourful and taste very well. A very healthy enchiladas.

Ham and hominy chowder with cubed red potatoes, sweet peppers, green chilies, and creamy milk. Southwestern-style chowder that doubles as leftover ham repurposing.