Recipe Sifter

Seasoned ground beef with corn, olives, and chili sauce layered between fried tortillas and melted cheese, then baked until bubbly. A Tex-Mex casserole that feeds a hungry crowd of 8.

Grilled pork tenderloin with a cumin-chili rub, served with Michigan dried cherry chutney and a cider bourbon sauce. A restaurant-caliber dish with three bold components.

If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.

Spicy ground pork chili with kidney beans, diced tomatoes, red and green bell peppers, and triple heat from cayenne, red pepper flakes, and hot sauce.

Slow-braised beef marinated in chili-lime-cumin paste, shredded and loaded into taco shells with corn, olives, and sharp cheddar. A two-day taco project that makes 20 and earns every minute.

Microwave chili pie with ground beef, corn, tomatoes, cheddar cheese, olives, and crushed tortilla chips on top. A fast Tex-Mex casserole ready in about 15 minutes.

A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.

Spiced shrimp and zucchini simmered in a chili-cumin tomato sauce, then topped with golden drop cornbread and baked until bubbling. A one-pan dinner that feeds a crowd.

Chili spaghetti with ground beef, tomato sauce, pimentos, and melted cheddar stirred right in. A Cincinnati-style one-pot chili pasta that comes together in under an hour.

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.

Ground beef simmered with chili powder, tomatoes, bell pepper, and garlic, then finished with melted sharp cheddar stirred right in. A thick, cheesy one-skillet chili ready in an hour.

Ground beef and kidney bean chili served inside a golden Parmesan choux pastry bowl baked in a heart-shaped or round pan. A show-stopping one-dish dinner that's easier than it looks.

From-scratch beef chuck chili with dried pinto beans, blended vegetables, tomato paste, and a slow 3-hour simmer. A big-batch recipe built for deep, layered flavor.

Chili-rubbed barbecue chicken with a brown sugar-cayenne dry rub and hickory mop sauce with orange juice, soy sauce, and hot sauce. Smoky, spicy grilled chicken.

Homemade Mexican chorizo from scratch with just pork, chili powder, oregano, garlic, and vinegar. Bold, smoky, and ready to fry in 40 minutes or store for weeks in the fridge.

A hot and tasty salsa that tastes amazing on sandwiches, in wraps or with tortilla chips.