6,308 chille recipes

Mexican dairy dip with cream cheese, refried beans, and chili powder blended smooth. A three-ingredient game-day dip that takes 10 minutes and a springform pan.

Seasoned ground beef, lettuce, tomatoes, and cheddar roll up in flour tortillas with a creamy chile-spiked white sauce. Bake until bubbly for enchilada-style burritos.

Post-Thanksgiving turkey enchiladas with green chiles, Monterey Jack, and sour cream rolled in corn tortillas with a homemade chili-cumin red sauce. Leftover turkey, reinvented.

Nam prik pow (Thai chili jam) made from fried dried chilis, garlic, and shallots pounded into a thick, dark, sweet-salty-spicy paste. An essential Thai condiment for tom yum, stir-fries, and fried rice.

Filipino chicken adobo simmered in coconut milk until fall-apart tender. Garlic, ginger, and vinegar build complex flavor while coconut cream turns the sauce thick, rich, and utterly crave-worthy over rice.

Black bean chowder with ham, tomatoes, and chili powder in one pot, ready in 30 minutes. A thick, hearty soup with just five ingredients and bold Mexican-inspired flavor.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Skillet BBQ pork chops marinated in Italian dressing, barbecue sauce, and chili powder. Just 4 ingredients and ready in about an hour with minimal hands-on time.

Fresh pico de gallo salsa with serrano chiles, tomatoes, onion, garlic, cilantro, and red wine vinegar. No cooking required, bold heat from six serranos.

Broiled polenta shapes with reconstituted chipotle peppers and sun-dried tomatoes folded in. Smoky, savory cornmeal cut-outs that crisp up under the broiler for an elegant appetizer or side.

Chicken and cheese enchiladas in a creamy sour cream sauce with green chiles, cumin, and Monterey Jack. Corn tortillas dipped in homemade sauce, rolled, and baked until bubbly.

Three-ingredient molasses glaze for poultry and pork made with Dijon mustard, chili sauce and molasses. Sweet, tangy, and ready in 10 minutes for quick BBQ basting.

Pollo alla Diavola, the devil's chicken from Tuscany. Chili-infused olive oil marinated chicken halves grilled hot over charcoal until deeply charred.

Meatless taco filling: rice-based vegetarian taco filling with garlic, green chiles, stewed tomatoes, and taco seasoning. Quick fat-free Mexican weeknight dinner option.

Spiced pickled eggs in white vinegar brine with dried red chilies, peppercorns, mustard seeds, and pickling spice. Refrigerator-method bar snacks ready in two days.

Vegetarian Mexican pie with a spiced bean and corn filling sandwiched between layers of stovetop cornbread, baked until golden. A hearty, budget-friendly meatless main dish.