1,578 recipes
Pit-style smoked pork shoulder grilled over hickory wood chips with a tangy mustard-vinegar barbecue sauce. Low and slow for 3 hours until fall-apart tender.
Vegetarian shepherd-style pie with chili-spiked kidney beans and tomatoes under a topping of mashed parsnips. Gluten-free, budget-friendly, and ready in about 40 minutes.
Pulled pork barbecue tossed with egg noodles in a homemade ketchup-based sauce with cinnamon, chili powder, and apple cider vinegar. A hearty, tangy one-skillet dinner.
Pudina rice, a fragrant Indian one-pot mint pulao, with a fresh mint, coconut, ginger, and garlic paste, whole spices, and tomato simmered into the rice. A vibrant, herby vegetarian dish.
Punchy black bean soup simmered with bacon, the holy trinity, and chili powder, then blended silky smooth. A smoky, chunky-or-creamy crowd-feeding pot with salsa and cream garnish.
A quick but hearty chili that's made with kidney beans, tomato sauce and a bit of molasses.
Late to make dinner? Try using this simple recipe that will help you make a succulent meat loaf.
Add some Mexican spice to your chili with this vegetarian dish that uses pinto beans, chickpeas and hot chili peppers.
Cajun-spiced pork ribs boiled tender then grilled with a fiery ketchup glaze of cayenne, chili powder, and garlic. Adjust the heat to your liking.
Grilled beef sirloin kabobs marinated in brown sugar, chili powder, and hot sauce, served over fresh spinach with a cool yogurt dipping sauce.
Red pepper rouille is a Provencal-style emulsified sauce of roasted peppers, garlic, basil, and chili. The smoky, garlicky French aioli for grilled fish, bouillabaisse, and crusty bread.
Homemade refried pinto beans with chili powder and cumin, cooked in lard for authentic Mexican flavor. Ready in under 10 minutes from cooked beans.
Pit-style pork shoulder roast smoked over hickory wood chips with a tangy mustard-vinegar BBQ sauce. Slow-grilled for 3 hours using indirect heat until falling-apart tender.
Rollitos de jaiba (Mexican crab rolls) with crab meat, chili powder, mustard, and tomato juice, shaped into fingers and broiled. A light, no-fry seafood appetizer.
Salsa borracha (drunken sauce) with beer, butter-toasted chili powder, jalapenos, tomatoes, and garlic. A quick, bold enchilada sauce ready in 20 minutes.
It is an interesting way to make pizza, more like Mexican and American combination, and quite tasty.