1,578 recipes
Mexican pinto bean stew with a homemade cumin-chili spice mix, zucchini, carrots, and tomato sauce. A vegan, pantry-friendly one-pot stew with a bonus spice blend recipe.
Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.
Lean turkey and pinto bean chili with bell peppers, jalapeño, and chili powder. Hearty pot of chili in an hour with cooking spray instead of oil for a lighter base.
Ground buffalo chili with red beans, black beans, tomatoes, yellow bell pepper, and cilantro. Leaner than beef, deeper in flavor, and spiked with honey, cumin, and chili powder. Heartland comfort.
Roasted tomato salsa with jalapenos, garlic, white onion, cumin, and cider vinegar. Oven-roasting concentrates the tomato flavor for a smoky, slightly chunky salsa that beats any jar.
Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.
Italian meat sauce mix is a bulk-batch freezer sauce: hot Italian sausage and ground beef slow-simmered for 8 hours with tomato puree, basil, and hidden broccoli and cauliflower florets. Makes 8 pints to stash.
Grilled marinated pork chops with lime juice, chili powder, and garlic, served with fresh salsa. A simple Southwestern-style pork chop recipe for the grill with a quick marinade and a cool topping.
Beef vegetable soup with egg noodles in a spicy Italian tomato broth. Ground beef, frozen vegetables, oregano, chili powder, and cayenne make this a filling one-pot meal topped with Parmesan.
Nine bean soup simmered with beef chuck roast, turkey leg, tomatoes, chili powder, and small pasta. A hearty, slow-cooked bean soup with two meats for deep, rich flavor.
Moroccan wilted spinach salad with preserved lemon, cilantro, parsley, and a reduced garlic-paprika dressing. A warm North African salad unlike any spinach dish you know.
Louisiana-style shrimp and crab spaghetti with hard-shell crabs simmered in a chili-spiked tomato sauce. Pasta cooks straight in the sauce, soaking up every drop of seafood flavor.
Slow cooker tavern sandwiches (loose meat) with ground beef simmered in ketchup, chili powder, and dry mustard. A Midwestern classic served sloppy on toasted buns.
A two-meat chili with cubed pork and beef, pinto beans, green chiles, jalapenos, cumin, and red wine. Simmered low and slow in a Dutch oven, thickened with tortilla flour for serious body.
Hot three-cheese dip baked until bubbling, with sharp cheddar, cream cheese, and parmesan thickened by refried beans and spiced with chili and garlic. A scoop-ready Tex-Mex dip for chips and game day.
Slow cooker tangy barbecue beef sandwiches with chuck roast braised in a vinegar-spiked sauce until fork-tender, then shredded and piled on buns.