5,161 paste recipes

You are a vegetarian or not, this recipe can be used by everyone, always goes very well!

Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.

Classic Tex-Mex chili has never failed me and my family. We have been making this chili for years, and have also tried plenty of other chili recipes. This is one of a few all-time-loved recipes by us.

Authentic Texas beef chili with no beans, toasted cumin, and beer-braised chuck. Bold, chunky chili simmered low and slow until fork-tender in rich tomato broth.

Tequila-lime marinated chicken sizzles with peppers and onions for bold Southwestern fajitas that bring the heat without the restaurant price.

15-minute spicy tofu stir-fry in a garlic-ginger chili sauce with soy and scallions. Serve over rice for the fastest weeknight dinner in your rotation.

Reach the sky with this savory chili that will have your family hoping they can have the leftovers for dinner tomorrow.

Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!

These are great! Nice and healthy, big hit in our family.

Kidney beans and sweet potatoes braised with mushrooms, ginger, cinnamon, and paprika in vegetable broth. A warming, oil-free vegetarian stew packed with plant-based protein and spice.

A gourmet take on a classic snack. Don't be fooled by the humble ingredients, this is delicious

Wholesome carrot bran brownies with whole wheat flour, tahini, and maple syrup, crowned with a luscious apricot glaze. A fiber-rich treat that satisfies your sweet tooth without the guilt.

H. Allen Smith's legendary no-bean chili: 4 pounds of coarse-ground sirloin simmered for 3 hours with dried hot chilis, Mexican oregano, and cumin. Pure Texas-style chili, the way the purists intended.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

An exotic and delicious peanut sauce made with dried red chilies and dark soy sauce that tastes amazing with rice or noodles.