85 hot can recipes

Ambush your tastebuds with this savory chili made with succulent beef chuck, jalapeno peppers and red hot pepper sauce.

Inland paella stretches the classic Spanish rice dish with chicken, hot Italian sausage, clams, and shrimp baked together with saffron-stained rice. A casserole-style take built to feed a crowd.

Elizabeth Taylor's chili topped with golden cornbread, baked right in one casserole dish. Ground beef simmers in tomatoes, chili powder, and a splash of red wine vinegar for bright, bold flavor.

Aush is a hearty Afghan noodle dish layered with split peas, kidney beans, spinach, spiced lamb keema, and tangy mint yogurt. Handmade noodles meet bold Central Asian flavors in this soul-satisfying one-bowl meal.

Black eyed pea casserole layers spiced ground beef, black-eyed peas, and tomatoes between torn corn tortillas and melty cheddar, then bakes it into a hearty Tex-Mex bake with a Creole 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.

Latigo chili is a serious Tex-Mex three-meat chili of brisket, venison, and pork simmered with ancho chiles, beer, tequila, and staged cumin additions. Built for a crowd of 20.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.

This no-beans chili packs a wallop with 5 pounds of beef and pork, 8 jalapeños, beer, bourbon, and a hit of molasses for smoky depth. Thick, meaty, and built to bring the heat.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

A succulent dish that's simple to make with this easy recipe that's hassle-free!

Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.

I used whole milk and whole wheat flour, and the mini pumpkin loaves came out nicely fluffy, moist and very flavorful.

Tropical rice side dish loaded with mandarin oranges, crushed pineapple, toasted coconut, slivered almonds, and mango chutney. Ready in 30 minutes.

This is my rendition of a recipe from an old Campbell's Soup cook book.