148 dried chile recipes

Black Bean Chili Con Carne with Cilantro Pesto recipe

5 alarm chili for serious heat-seekers: layered with jalapeno, serrano, scotch bonnet, chipotle, and pasilla chiles over slow-simmered beans and meat. A deep, smoky, blistering bowl of fire.

Craig Claiborne's salt-free chili con carne with coarse-ground beef, hot and mild dried chiles, cumin, oregano, and red wine vinegar. Bold flavor without a grain of salt.

An exotic and delicious peanut sauce made with dried red chilies and dark soy sauce that tastes amazing with rice or noodles.

Pinto bean salsa with three dried chiles, dark beer, blackened tomatoes, and caramelized onion, pureed and re-fried in smoking-hot peanut oil. A deeply smoky, complex Mexican condiment.

Slow-simmered cowpoke chili loaded with pinto beans, slab bacon, ancho chilies, and serrano peppers. A hearty, smoky bowl of ranch-style comfort that warms you right down to your boots.

Chicken tagine with pine nut couscous braises chicken thighs in a fragrant Moroccan spice blend with dried apricots and prunes, served over couscous scented with lemon zest and toasted pine nuts. A dinner-party-worthy North African main.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

Sacramento-style black bean soup with smoked ham, New Mexico chile, chipotle peppers, cumin, and oregano. Pureed smooth and topped with homemade creme fraiche and red bell pepper.

Southwest black bean soup simmers dried beans with smoky ham, chipotle, and cumin, then purees half for a velvety body. Topped with creme fraiche and red bell pepper for a smoky, hearty bowl.

Texas-style green chile chili with bacon, beef, pork, and whole green chiles. Simmers for 2 hours until thick and smoky, finished with pinto beans.

Hearty winter meal that warms you to your toes! Any leftovers can be used next day for lunch or a side dish for dinner.

This is one of the popular Chinese dishes, and it is very easy to make. The spiciness and garlicky taste give the green beans some outstanding flavor!

Classic stovetop chili with ground beef, dried pinto or kidney beans, fresh tomatoes, and a hit of cumin and hot chili. Slow-simmered for three hours until the beans turn velvety.