4,282 chillie recipes

A simple and tasty pickling recipe that's easy to use and enjoy!

Green corn tamales made from fresh corn ground with Monterey Jack cheese, whipped with lard and butter, filled with roasted green chiles and cheddar, steamed in the husks.

Quick microwave chili dogs with frankfurters, chili beans, and chopped onion in split buns. Ready in under 5 minutes for a fast lunch or snack.

A freezer-ready chili base made from roasted pasilla, Anaheim, and red peppers with tomatoes, cumin, and cinnamon. Portion it out, freeze for 6 months, and build any chili you want.

Easy Biquick Impossible Bacon Breakfast Pie (Quiche) recipe

Picante de huevos: a Colombian appetizer of hard-boiled eggs, avocado, onion, habanero, and vinegar blended into a spicy salad and served in hollowed mango halves.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Hearty ground beef and tomato soup with rice, celery, and a touch of chili powder. A quick one-pot soup that simmers in just 20 minutes with simple pantry staples.

Egyptian lentils (koshari) with rice and elbow macaroni topped with spicy tomato-vinegar sauce and crispy caramelized onions. A hearty vegan comfort dish.

Pan-seared salmon with a citrus habanero salsa made from tomatoes, tomatillos, orange juice, cumin, and cinnamon. Bright, fiery, and butter-finished in 20 minutes.

Indian peas, potato, and eggplant curry with a blended garlic-ginger-chili-onion spice paste and turmeric. A simple vegetarian curry ready in 30 minutes.

Methi Paneer Starter is the low calorie starter so weight watchr ..... You can enjoy this starter.

Turkey Creole simmers cooked turkey with tomatoes, onion, celery, bell pepper, and chili powder in the slow cooker. A dump-and-go post-holiday meal served over rice for six.

Pecan smoked chicken breast plated with peach-strawberry tequila salsa and maple Monterey Jack spoon bread, finished with a balsamic lime reduction. A Southern-Southwest fusion entree with real restaurant polish.

Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.

Whole chicken marinated 24 hours in a fiery jerk paste of scotch bonnets, ginger, allspice, and thyme, then roasted and seared. Authentic Jamaican jerk chicken with real heat.