166 chillie chicken recipes

A quick Thai wok-fried chicken with crispy garlic, red chillies, oyster sauce, fish sauce, tamarind, bamboo shoots, and fresh coriander. Bold flavor in 30 minutes.

Mexican chicken chili blends home-ground chicken breast with a little lean beef, simmered low and slow with warm spices and tomatoes. Topped with avocado, a dollop of yogurt, and fresh cilantro for a lighter bowl.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Green chili with pork slow-simmers tender pork shoulder with roasted poblanos, jalapenos, garlic, and Mexican oregano. A grated potato thickens it naturally into a hearty, spicy Southwestern stew for bowls or burritos.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

No-bean beef chili built on a puree of pasilla and ancho chiles, simmered low with beer, cumin, and a cinnamon stick. Thick, smoky, and unapologetically Texas-style.

White chicken chili with bite-sized chicken breast, chickpeas, fresh salsa, and vegetables simmered in a cumin-spiked tomato broth. A lighter spin on classic chili that's ready in an hour.

Kid-friendly chicken chili with ground chicken, bell peppers, tomatoes, mixed vegetables, and alphabet pasta: mild, hearty, ready in 45 minutes for picky eaters.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

This recipe takes it's inspiration from the Parsee tradition of using fruit in cooking, and is deeply rooted in the Persian ancestry of many Indians and their food.

Rotisserie-style pork ribs basted with a homemade chili barbecue sauce of pureed tomatoes, red wine, soy sauce, and chili powder. Slow-roasted and deeply caramelized.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.