580 hot pot recipes

A killer no-bean Texas-style chili with coarse-ground chuck, beer, tequila, whiskey, and six whole jalapeños. Not for the faint of heart.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

A bold Texas-style BBQ sauce made with beer, brown sugar, jalapeños, tomato paste, and lime juice. Five cups of tangy, smoky heat for ribs, brisket, and pulled pork.

Layered Mexican tortilla stacks with pinto beans, black beans, corn, green chiles, and melted cheddar and Monterey Jack. A 25-minute vegetarian casserole the whole family will love.

Spicy oatmeal cookies loaded with raisins, nuts, and a bold mix of cinnamon, cloves, ginger, and allspice. Chewy, warmly spiced, and packed with brown sugar flavor.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Freezer-friendly guacamole with mashed avocado, chili peppers, onion, and white vinegar. Make it ahead and freeze, then thaw and stir in fresh tomato before serving.

Peanut noodles with summer vegetables in a spicy sauce of peanut butter, soy sauce, lime, and cayenne. Carrots, broccoli, and snow peas cook right in the pasta water.

I made this dish and thought it was too bland. I made it again, doubling all the Indian spices, and it came out much better.

Crisp rolled molasses cookies with a full tablespoon each of cinnamon and ginger, dark molasses, lemon extract, and a splash of vinegar for tang. Thin and snappy.

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

Savory vegan corn pancakes made with whole wheat flour, chipotle peppers, garlic, scallions, and soy milk. Smoky, spicy, and golden brown in just 30 minutes. No eggs or dairy needed.

Slow-simmered Italian tomato sauce with 4 pounds of fresh plum tomatoes, garlic, basil, oregano, and a full tablespoon of black pepper. Three hours on the stove.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

Eggplant, mushrooms, asparagus, and red bell pepper simmered in a spicy Thai chili paste and rice milk sauce with fresh basil. A hearty vegan stew for rice or grilled polenta.

Spicy bulgur salad with fresh tomatoes, fennel, radishes, herbs, and romaine in a cumin-cinnamon-cayenne lemon dressing. A tabbouleh-style dish with warm Middle Eastern spice.