786 feed recipes

Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.

Texas-style chili loaded with cubed brisket and ground chuck, simmered low and slow in beer, beef stock, and toasted cumin. No beans, no tomato sauce, just bold, meaty heat that's worth every minute of the 4-hour cook.

Vegetarian black bean chilaquiles layered with oven-crisped tortillas, rough-mashed spiced beans, tomato sauce, mozzarella, and Parmesan. Low-fat, high-protein comfort food.

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.

Herb garden couscous salad with black beans, fresh dill, mint, parsley, tomatoes, olives, and a lemon-olive oil dressing. A bright, no-cook grain salad.

Multi-grain bread machine loaf with bulgur, millet, oats, soy flour, wheat germ, sunflower seeds, and vital wheat gluten. A seriously hearty, nutrition-packed bread.

White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.

Chiles en Nogada, Mexico's patriotic dish: roasted poblanos stuffed with a sweet-savory pork picadillo, draped in a cool, creamy walnut sauce and scattered with ruby pomegranate seeds. The green, white, and red of the flag on one plate.

These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.

Spinach Mushroom Lasagna with Miso and Tahini recipe

Toasting the oats for this hearty muffin enhances their nutty flavor; orange zest contributes a citrus fragrance that plays well with the sweet dates.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Baked vegetarian croquettes made from chickpeas, couscous, and toasted sunflower seeds with Dijon, red wine, and fresh herbs. Crispy outside, tender inside.

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

Authentic Mexican birria with lamb, veal, and pork rubbed in a toasted ancho-guajillo-cascabel chili paste, marinated overnight, and slow-roasted until falling off the bone. Served with tomato broth, onion, and oregano.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.