Chili/16 recipes

Famous for their authentic southern BBQ and gourmet meats, 3Bros Butcher BBQ of Bayside, NY offers this recipe to their customers as a good multipurpose rub. It can be prepared with or without sugar and the cayenne can be added to taste. Use liberally before smoking, grilling, pan searing, or roasting. Also great as an addition to your favorite bbq sauces or as a blackening spice.

This Thanksgiving stuffing is packed with fresh seasonal flavors. Will stuff a 10 to 16 pound turkey which serves up to 10 people.

Simple dish made with fresh corn, tomatoes and brown rice, and well seasoned with dried herbs, fresh cilantro and salsa!

Nothing is better than a bowl of hot and sour soup on a cold winter day. Fresh vegetables, garlic, ginger and scallions, and some udon noodles are cooked in a base of stock, soy sauce and rice vinegar. It warms you up within a few seconds with tons of flavors.

Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.

Delicious chili made with succulent beef, sausage, tomatoes and kidney beans. Great served by itself or with a bread bowl!

From recipe request: posted by SuzieQue, Great American Recipe Cards, Great Beef Dishes Card # 91 Grp 6.

A Working Woman's Chili recipe

Best Chili Ever recipe

Scrumptious chicken main dish with a green chile kick that is tamed by creamy cool sour cream.

Moist and flavorful bread topped with marinated artichoke hearts, black olives, sun-dried tomatoes and fresh red chili peppers, shaped and baked in a casserole dish. It's delicious all by itself.

This was a family favorite when I was growing up and became a must-have with my young sons. Zesty thick chili served over Fritos - This recipe will become a family favorite!!!

A simple and delicious dish made with kidney beans, bell peppers and tomatoes. Can be used as a side or be the main course itself.

Have to give this recipe 5 star. It was quite easy to make, and it came out delicious.

There are many variations of classic Mexican tortilla soup. In this vegetarian version (feel free to substitute chicken for the tofu for a non-veg version) the rich broth is flavored with earthy ancho (New Mexican) chillies and made more filling by adding some kale that retains it's texture well in a hot soup.

Beef and Bacon Chili recipe