192 hot chili sauce recipes

Classic ground beef enchiladas with flour tortillas dipped in egg, filled with a spicy tomato and chili pepper sauce, rolled tight, and baked under a blanket of melted cheddar cheese.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

Beef rellenos stuff fire-roasted chilies with seasoned ground beef, dip them in airy egg-foam batter, then pan-fry until golden. A traditional Mexican stuffed pepper appetizer or main dish.

Hot and sweet pepper beef kabobs marinate tender beef and bell peppers in a teriyaki glaze spiked with ginger, chili powder, and hot sauce, then hit the grill fast. Sweet, smoky, and ready in about 30 minutes.

Ham and cheese meltaway sandwiches stuffed with chipped ham, hard-boiled eggs, mayo, and chili sauce on hot dog buns. Wrapped in foil, baked until melty. Freezer-friendly.

This recipe will produce a notably hot chili. But there are plenty of points where you can modify the heat level. You can substitute a bell or poblano pepper for the fresh hot peppers, substitute olive oil for the chile oil, and adjust or eliminate the hot sauce and/or cayenne pepper.

Quick microwave chili con queso dip with sharp cheddar cheese spread, fresh tomato, and green chiles. A Tex-Mex chip dip ready in under 10 minutes.

Ga Xao Xa Ot is a classic Vietnamese stir-fry of chicken with lemongrass, chili, and caramel fish sauce. Sticky, fragrant, and bursting with sweet-savory-spicy depth.

Vietnamese-style chicken braised with lemongrass, chili, fish sauce, and homemade caramel sauce until sticky and fragrant. Sweet, salty, and spicy in every bite.

Chinese family-style shredded beef stir-fried with celery, ginger, chili, and nam yuey in a hot wok. A fast, fiery weeknight dish with layers of savory, tangy heat.

Chinese egg pancake rolls stuffed with seasoned pork, mushrooms, and scallions, steamed then sliced and drizzled with oyster-plum dipping sauce.

A Korean stir-fry where salt-pressed cucumbers and julienned beef come together with sesame oil, toasted seeds, and chili heat. If you've never cooked cucumbers before, this will change your mind.

The original General Tso's chicken from Chef Peng: crisp-fried dark-meat chicken tossed in a tangy soy-and-vinegar sauce fired up with dried chilies. Savory and hot, not the sticky-sweet takeout version, and gluten-free with tamari.

Yum Hoi Mang-Pu, a Thai mussel salad tossed with lemongrass, shallots, fresh mint, fiery bird's-eye chilies, lime juice, and fish sauce. Crisp, fiery, and sour, served over lettuce as a starter.

Creamy no-cook clam dip loaded with minced clams, cream cheese, and a kick of chili sauce. Cape Cod inspired and ready in 15 minutes flat for your next party spread.

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.