2,490 hot pepper recipes

One-skillet beef and noodle supper with ground beef, mushrooms, onion, green pepper and flat noodles in a thyme-scented gravy. Old-school weeknight comfort food.

Discover an authentic Texas-style beef chuck chili recipe with toasted chilies and cocoa for rich flavor; easy no-beans homemade chili perfect for beginners, game day crowds, or cozy family dinners with gluten-free options and spicy variations.

Beef with canned beans that's quick, easy, and delicious. A bachelor recipe.

Impossible Mexican pie made with seasoned ground beef, green chilies, Monterey Jack cheese, and a Bisquick batter that forms its own crust as it bakes. Dinner in 40 minutes.

Fiery chili salsa for canning: fire-roasted hot peppers and red bells blended with tomatoes, onions, garlic, and vinegar. Shelf-stable jars of serious heat for tacos, eggs, or chili bowls.

Lime-bright black bean and corn relish with cilantro, red bell pepper, and a few dashes of hot sauce. Five-minute no-cook condiment that pairs with grilled fish, tacos, or chicken.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

Homemade yeast bagels loaded with fresh jalapeño and hot sauce right in the dough, boiled and baked until golden with more jalapeño on top. Chewy, spicy, and nothing like what you'll find at the store.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Microwave taco salad with hot Italian sausage, green chilies, and Monterey Jack over crisp lettuce and tomatoes. Single-person dinner ready in 20 minutes start to finish.

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.

Luther's barbecued ribs char on the grill while basted with Florida-style sauce: butter, cider vinegar, horseradish, lime, and ketchup. Tangy, hot, and butter-rich basting for an hour.

Hot wine jelly made with sweet red wine and crushed chili peppers for a sweet-spicy spread. Serve with roasted meats, cheese boards, or crackers for a bold condiment.

Cheddar rice and green chili frittata: a Tex-Mex egg bake loaded with leftover rice, tomato, mild green chiles, and sharp cheddar. Cooks on the stovetop or in the oven.