6,308 chille recipes

East African matoke: curried beef stew baked with mashed green plantains, spinach, and coconut. A hearty, spiced casserole rooted in Ugandan home cooking.

No-cook barbecue sauce shaken together in a jar from ketchup, brown sugar, Worcestershire, vinegar, dry mustard, chili powder, and paprika. A five-minute basting sauce for grilled chicken, beef, or pork.

Thai red or green curry paste: a homemade aromatic blend of chilies, shallots, garlic, lemongrass, shrimp paste, ginger, and coriander. The from-scratch base for authentic Thai curries.

Mexican-style chicken simmered in a smoky blended sauce of almonds, ground red chiles, cinnamon, and vinegar. Topped with slivered almonds for a nutty, spiced one-skillet dinner.

Grilled salmon with minted tomato salsa: pink fillets seared over fire and topped with a half-pureed warm salsa of tomato, mint, jalapeño, and green onion. A bright, garden-fresh dinner.

Super spicy rice and vegetables sautees green chilies, bell pepper, celery, and onion with butter and honey, then simmers brown rice with chopped apple and almonds folded in. A sweet-spicy vegetarian one-pot.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

Vegetarian bulgur chili with kidney beans, mushrooms, and tomatoes. Bulgur wheat absorbs the spiced broth and adds a meaty chew without any meat. Ready in 50 minutes.

Chipotle-spiced grilled shrimp tucked into charred corn tortillas with a chunky avocado-tomatillo salsa verde. These quick shrimp tacos come together in under 40 minutes for an easy weeknight fiesta.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Sumatran Coconut Cornish Game Hens butterflied, broiled, then braised in a fragrant coconut milk sauce with lemongrass, ginger, turmeric, chili, and coriander until tender and lacquered.

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

A fiery Caribbean stoba with lamb simmered alongside habaneros, bell peppers, tomatoes, and allspice, then finished with cucumber, olives, and capers. Slow-cooked island comfort in every spoonful.

Tomato-zucchini casserole layered with chili powder seasoning and topped with crispy breadcrumbs. A light vegetarian side dish that puts summer produce to work.

Basil eggplant is a simple recipe, and this version substantially reduces the unnecessary oil that usually plagues eggplant dishes. The basil and chile pepper turn the basic eggplant into something exciting. Use either the long, thin Japanese eggplants or the big purple globe/Italian eggplants. We love this recipe – even without the chile peppers. And we always serve with Jasmine rice.

Scrambled eggs with tortilla pieces, shredded meat, chili powder, and cumin, plated with fanned avocado and fresh tomato. A hearty Mexican breakfast or brunch that satisfies.