4,545 chimi recipes

Spice up your tortilla chips with this creamy dip that's perfect for dinner parties.

Use this easy to make red chili gravy with enchiladas or with shredded or thinly sliced roast pork.

Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.

A spicy and delicious chili made with potatoes, red kidney beans and macaroni.

Braised flank steak shredded into a garlicky chili base, finished with plump shrimp and fresh cilantro. Scoop it up with warm corn tortillas and a cool hit of sour cream for a hearty steak-meets-seafood bowl.

A quick, hearty chicken stew with chili powder, green chiles, stewed tomatoes, and mixed vegetables in a thick broth. Uses pre-cooked chicken so dinner hits the table in 30 minutes flat.

Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.

It is a neat dish,need your patience too,it should be simmered about 2.5 hours after mixing all the stuff,after it,can be tasted very yammy!Follow me!

Homemade sweet chili sauce with fresh tomatoes, peaches, pears, bell peppers, and warm spices like cinnamon, cloves, and allspice. A fruity, tangy condiment cooked low and slow until thick.

Authentic Texas chili con carne with cubed beef (no beans), simmered in a paste of rehydrated ancho and pequin chiles. Slow-simmered for 90 minutes of deep, smoky heat.

Enchiladas verdes with corn tortillas layered flat with a garlic-infused green chile sauce, minced onion, and cheddar cheese, then baked until the cheese melts.

Hearty venison chili using both cubed and ground deer meat for texture, simmered with crushed tomatoes, chili powder, cumin, and kidney beans. Masa harina thickens it to a rich, spoon-coating finish.

Marinated grated tempeh simmered with kidney beans, tomatoes, green pepper, and warming spices for a thick, meaty vegetarian chili. Topped with cheddar cheese, this plant-based bowl is packed with smoky cumin and chili flavor.

Rolled tortillas stuffed with chicken, cheddar, and Monterey Jack, smothered in a chili-bean and green enchilada sauce, then baked bubbly. Freezer friendly and ready in one hour.

Pork chili with pinto beans, blended tomatoes, red pepper flakes, and garlic served over beans with corn tortillas. A New Mexican-style chile that skips the ground beef for tender cubed pork simmered in a simple red sauce.

A quick and savory chili that tastes wonderful with a bread bowl or dinner rolls.