4,282 chillie recipes

Saucy franks in cranberry chili sauce made in the microwave with just three ingredients. A sweet-tangy hot dog appetizer ready in 15 minutes for parties and game days.

Soft-rolled chicken enchiladas with shredded chicken breast and green chiles, sauced with garlic-onion tomato sauce and finished with a dollop of sour cream. 25 minute Tex-Mex weeknight dinner.

Savory honeydew melon tossed with rice vinegar, fresh chile strips, and torn cilantro. A four-ingredient cool fruit salad that turns sweet melon into a Thai-inspired brunch starter.

Burn your mouth with these spicy wings that are easy to make in the convenience of your crockpot.

Raw oysters on the half shell topped with a fresh lime-chili relish of shallots, cilantro, jalapeno, and red chili. A no-cook appetizer with serious kick.

Rajas con crema with roasted poblano strips fried with sliced onions and simmered in cream with epazote. Authentic Mexican side dish ready in 20 minutes.

Ayam Panggang Mesanten features charcoal-grilled chicken sliced and simmered in a coconut milk sauce with shrimp paste, red chiles, shallots, and lemongrass. Smoky, fiery, and deeply savory Indonesian grilling.

Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.

Green chile yogurt soup blends tangy low-fat yogurt into a tomato and green chile broth with paprika, garlic, and cheddar. A creamy Southwestern bowl with gentle heat.

Indian-style fresh kachumber: tomato, red onion, fresh chili, and ginger tossed with lemon juice and salt. The crisp, tangy 5-minute side dish for channa masala, dal, or aloo parathas.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Asian style sichuan beef with garlic, shallots, snow peas and red bell peppers.

Chicken breasts marinated in lime juice, green chiles, and garlic, grilled until charred, then topped with melted cheddar and salsa. Easy Southwestern grilling at its best.

Sun-dried butterflied kingfish fried until golden and crisp, served with a tangy Thai green mango salad dressed in fish sauce, lime, and palm sugar. Sour, salty, and crunchy in every bite.

Bright red cinnamon-spiked Christmas pickles made from cucumber rings soaked in lime water, boiled with red hots candy, and canned in a sweet syrup. A multi-day Southern canning tradition.

Lazy chili rellenos skip the frying and batter. Green chiles stuffed with sharp cheddar and baked in a simple egg custard. A no-fuss, five-ingredient take on the Mexican classic.