697 dried chili recipes

Beer-battered chicken breasts with a molten cheese pocket under the skin, set on a silky roasted tomato and poblano cream sauce. Pub classic meets Southwest kitchen.

Authentic mole poblano sauce made from scratch with mulato, ancho, pasilla, and chipotle chilies, roasted vegetables, toasted nuts, sesame seeds, and Mexican chocolate. A complex, deeply layered sauce worth every minute.

Crispy golden crab and avocado fritters with salsa and green onions, fried to a crunch outside while staying creamy inside. Makes 4 dozen party-ready bites you can prep ahead.

Toasted cumin, chili powder, enchilada sauce, beans, and corn simmered into a bold Southwestern sauce served over pasta with melted cheddar on top.

Pot Roast Caribe braises a 3-pound chuck roast in a mole-inspired sauce with cocoa, chili, cumin, cinnamon, ground almonds, and orange zest. Caribbean-style pot roast for 6-8.

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.

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.

If you haven't tried tofu, then now is your chance with this succulent dish you are bound to love!

Baked macaroni and cheese loaded with red, yellow, and green bell peppers in a creamy feta cheese sauce with dill and Dijon mustard. Golden breadcrumb topping with a cayenne kick.

Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.

Chunky vegan tempeh chili loaded with kidney beans, corn, bell peppers, and tomatoes, spiced with cumin and oregano. A protein-packed, plant-based chili that simmers for an hour and hits every smoky, spicy note.

Fenugreek has a 'spicy' taste most similar to the effect of cumin - it makes the food spicier without adding a particular taste of its own

A great stand alone vegetarian meal or top it with a fillet of grilled chicken or a white fleshed fish fillet.

Classic mole poblano, Mexico's legendary sauce: dried chiles, almonds, sesame, raisins, and warm spices pureed and slow-simmered with a touch of chocolate into a deep, complex sauce for poultry.

Curried shrimp in coconut milk with a freshly toasted and ground spice blend of cumin, coriander, cinnamon, cloves, cardamom, and dried chiles. Poblano peppers and tomatoes round out this aromatic, from-scratch curry.

Silky eggplant slices fried golden, then chilled in a spiced tomato bath with cinnamon, mint, and red pepper flakes. This Afghan salad tastes bright, tangy, and just a little bit dangerous.