4,442 chimi recipes

Hollowed tomatoes stuffed with chunky guacamole made from avocado, green chiles, onion, and lemon juice, topped with crumbled bacon. A fresh Mexican-inspired salad appetizer.

Homemade Cajun spice blend with cayenne, black pepper, oregano, thyme, cumin, cardamom, fennel, and coriander. Makes 2 cups of bold, aromatic seasoning for any protein or vegetable.

Holiday brunch egg casserole loaded with diced ham, Monterey Jack, cottage cheese, and green chiles. A make-ahead crowd-feeder that bakes up puffy and golden for Christmas morning.

North Carolina chopped barbecue pork shoulder braised in a tangy vinegar-ketchup sauce with celery seed, nutmeg, and cinnamon, then chopped and seasoned with hot sauce.

Classic Thai green chicken curry with coconut cream, bamboo shoots, kaffir lime leaves, and fresh basil. Fragrant, herbaceous, and ready in just 30 minutes.

Indian curry gravy base with garlic, ginger, onion, and tomato purees cooked in ghee with turmeric, cumin, and curry powder. Make 10 portions and freeze for quick curries.

Bring some spice into your kitchen with this dish that will have you ready for a siesta when you're done!

Dahl Shaag, an Indian lentil and spinach stew with turmeric, cumin, mustard seeds, and garam masala tempered in ghee. Protein-packed, naturally vegan-friendly, and deeply comforting.

Hungarian chicken paprikash simmers bone-in chicken with sweet paprika, onions, peppers, and tomato, then finishes with a sour cream sauce. Traditional one-pot dinner served over noodles or dumplings.

Gulai Merah, Sumatran red-braised short ribs marinated in a spice paste of chiles, shallots, ginger, and turmeric with lemongrass and salam leaf. A slow-braised Indonesian beef dish.

Lamb chops Creole: shoulder lamb chops braised under a tomato, green pepper, and onion sauce with cayenne and chili powder. Old-school Louisiana home cooking at its best.

Chicken enchiladas with two from-scratch sauces: a tangy green tomatillo-spinach sauce with sour cream or a smoky red ancho chile sauce. Topped with melted Monterey Jack.

Tamale pie in a bacon dripping cornmeal crust filled with seasoned ground beef, corn, green chiles, and tomato sauce, topped with melted Monterey Jack cheese, bacon, and olives. A Tex-Mex pie feast.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

Company coming? Here's a quick and simple hot bean dip.

Spicy Lentil and Pepper Sauce for Pasta or Rice recipe