6,308 chille recipes

Authentic Tom Kha Gai, the classic Thai chicken coconut soup simmered with galangal, lemongrass, and kaffir lime leaves. Finished with a fiery chili-lime punch. Fragrant, creamy, and on the table in 30 minutes.

Menudo estilo norteno with honeycomb tripe, calf's foot, hominy, and toasted ancho chiles simmered for hours. An authentic Northern Mexican hangover soup with deep chile heat.

Linda McCartney's chilled avocado and green chili soup blended with soy milk, lemon juice, and dry sherry. A creamy vegan soup ready in 20 minutes with no cooking required.

Buttery shrimp seasoned with chili powder, paprika, and cumin served on golden toasted bread with fresh watercress. A quick Mexican-inspired appetizer ready in 25 minutes.

Easy chili soup with ground beef, chili beans, tomato juice, and zesty tomato soup. Six ingredients, one pot, and it tastes like it simmered all day.

Possee stew made from five cans: stewed tomatoes, chili beans, corn, hominy, and green chilies. A dump-and-heat pantry stew ready in 15 minutes flat.

Slow cooker Southwestern beef and pinto beans with salt pork, red chili, cumin seeds, and tomato paste. Set it and forget it for 9-10 hours of hands-off cooking.

Use this creamy dip on a vegetable dip or as a companion with tortilla chips.

A simple and savory dish that can be made in the convenience of your home, courtesy of your crockpot.

Flambed ice cream sauce of buttered green grapes, hot chiles, rum, honey, and warm spices. A sweet-heat dessert topping that takes 20 minutes and shocks the palate awake.

Crabs are nutritious, low in fat, and high in protein. Three and one half ounces of crabmeat contains twenty grams of protein, one gram of fat, (some of which is the desirable omega-3 fatty acids), Vitamins B1, B2, and B6, selenium, iron, potassium, and zinc.

Spiced ground venison hash baked with onions, bell peppers, tomatoes, and chili peppers in a covered casserole. Hearty, lean, and loaded with Southwestern heat. Feeds five hungry folks.

Roast pork loin rubbed with ground ancho chilies, cumin, and a bold Southwestern spice blend, served sliced on a pepper-tomato-bacon sauce reduced with red wine and veal stock.

Mexican meatball patties stuffed with Monterey Jack cheese, mixed with chorizo, green chiles, and crushed pretzel crumbs, baked inside bell pepper quarters.

Moroccan-style cooked tomato and green pepper salad with cumin, garlic, chili, and lemon juice. Served warm or cold as a side dish or mezze appetizer.