Pasta recipes

Jalapeño beef and bean chili with three fresh jalapeños, ground beef, kidney beans, and a thick tomato base. Two-hour stovetop simmer builds deep heat without raw spice. Built for chili lovers who want kick.

Quick black bean chili with honey-roasted ham, sweet corn, broccoli, and tomato in a cumin-chili broth. Serve over rice with crusty sourdough on the side. Ready in 45 minutes.

Vegetarian Mexican loaf made with crumbled veggie burgers, cornmeal, green chiles, corn, and chili powder baked in a water bath. Sliceable, savory, and served with homemade tomato sauce.

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

Texas-style chili with cubed beef chuck, no beans, simmered with chili powder, green peppers, tomatoes, and oregano. Topped with cheese and raw onion.

Shepherd's pie meets chili night! Ground chicken breast simmered with crushed tomatoes, chili powder, cumin, and oregano, topped with whipped potatoes and baked until golden. A Tex-Mex twist on a classic.

Cozy winter turkey chili: a lean, hearty chili with cooked turkey, kidney beans, tomatoes, green pepper, and warming chili-cumin spices. The lighter alternative to beef chili that doesn't taste like a compromise.

Slow cooker Southwestern beef and pinto beans with salt pork, red chili, cumin seeds, and tomato paste. Set it and forget it for 9-10 hours of hands-off cooking.

Kansas City-style barbecue sauce simmered from scratch with tomato paste, brown sugar, honey, beef stock, and a bold spice blend. Thick, sweet, tangy, and smoky.

Leg of lamb stuffed with rice rolls a butterflied Pakistani-spiced lamb leg around a mushroom and rice filling, roasted to carving-perfect for a showstopper holiday main.

Unsloppy Joes are vegetarian sloppy joes with kidney beans, crushed tomatoes, chili powder, and diced vegetables served in hollowed-out kaiser rolls. Low-fat, hearty, and mess-free.

Black bean and corn stew with cumin, chili powder, sherry, cilantro, and honey. One cup pureed back in for a thick, creamy base. Vegan, high-fiber, and ready in an hour.

Vegetarian Spanish rice cooked with tomato paste, bell peppers, celery, garlic, and paprika in vegetable stock. A one-pot side dish loaded with flavor.

Mad Mike's chili: a no-beans, all-meat Texas-style red made with cubed round steak, V8, enchilada sauce, and a mountain of chili powder. Slow simmered three hours until thick and deep.

Baked falafel patties with chickpeas, tahini, parsley, cumin, and garlic. Oven-baked until golden and crusty, with a fry option for reheating. A lighter take on falafel.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.