Recipe Sifter

Hearty hominy and butternut squash stew with pinto beans, toasted cumin, cinnamon, and ground red chile. A warming Southwestern vegetarian stew with deep, layered spice.

Jalapenos en escabeche pickled with cauliflower, carrots, pearl onions, and garlic in white wine vinegar brine. The Mexican taqueria classic for tacos, tortas, and beyond.

Vegetarian chili with soybeans and wheat berries instead of traditional kidney beans. Simmered with fresh tomatoes, jalapeno, red bell pepper, and warm spices. Better the next day.

Grilled lime-marinated chicken breasts with a fresh tomato, olive, and jalapeño salsa featuring mint, cilantro, and slivered almonds. Served with avocado and tortilla chips.

White chicken chili with great northern beans, poached chicken, green chiles, cumin, and a full pound of melted Monterey Jack. Served with sour cream and jalapenos for a hearty Southwest crowd-feeder.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.

Mexican picadillo with ground beef, apples, raisins, green olives, and toasted almonds. Sweet, savory, and versatile taco filling.

Quick microwave vegetable chili with kidney beans, zucchini, jalapeños, and bell peppers in a cumin-oregano tomato base. Ready in 45 minutes, topped with melty cheese.

Linguine with roasted garlic, fresh tomatoes, jalapeno, and anchovy paste tossed with Parmesan, oregano, and lemon juice. Bold, punchy, and not shy about flavor.

Chicken Ya-Hah simmers chicken breast with jalapenos, water chestnuts, Szechwan chili sauce, curry, cumin, and red wine in tomato sauce. A spicy fusion stew over cornbread or rice.

Authentic Texas chili (chile con carne) with coarsely ground beef, six tablespoons of chili powder and jalapeño heat. No beans, just bold beef and spice.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Hearty chili with cubed pork and beef, pinto beans, jalapeno, and dry red wine. Slow-simmered in a Dutch oven with Mexican oregano, cumin, and chili powder.

Fish en escabeche: poached white fish marinated for two days in citrus, olive oil, jalapeños, and olives, then tossed with fresh tomato and avocado. A vibrant Mexican ceviche-adjacent appetizer served on crackers or tortilla chips.

Vegetarian black bean chili simmered in stout beer with three chiles, peanut butter, and steamed broccoli florets. Deep, malty, and surprisingly bold.

Big-batch chili with ground beef, cubed steak, and 75 whole chilies floating in the pot. A killer party chili where the green floaters decide how hot your bowl gets.