60 pepper pot roast recipes

" Tasty and easy. I might try to cook it more on low heat next time; I think I had the heat a bit too high and the was a little more dry than I'd expect, but it was still very good."

Grilled Cornish game hens glazed with a fiery red pepper sauce made from roasted peppers, Dijon mustard, and three kinds of hot pepper. Four-alarm heat with a sweet roasted pepper backbone.

Find out how savory this roast can be by following this easy crockpot recipe that will be one of your favorites.

Hot-sauce chili simmers cubed beef chuck with green chilies, hot pepper sauce, chili powder, and cumin into a no-bean Texas-style chili. Two-stage cook for fork-tender beef.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.

Hickory-smoked chuck roast studded with garlic and marinated overnight in vinegar, Worcestershire, and basil. Grilled low over indirect heat with soaked wood chips for deep smoky flavor.

Oakwood Feed Store chili with three meats: cubed beef chuck, ground beef, and chopped pork, plus bacon. A no-bean Texas-style chili loaded with ancho, jalapeno, and cumin that improves overnight.

Bone-in pork loin roast stuffed with cornbread and oyster dressing seasoned with fennel, garlic, and hot sauce. A show-stopping Southern holiday centerpiece.

Roast pork loin stuffed with cornbread, oysters, fennel, and Tabasco. Southern-style stuffing baked right into slits along the loin. Holiday-worthy main with Lowcountry roots.

Pressure cooker Swiss steak braises chuck cubes with tomatoes, onion, garlic, celery, and bell pepper into fork-tender beef in a rich tomato gravy. Ready in 30 minutes instead of 3 hours.

New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.

Devils on horseback is a spicy version of angels on horseback, which are oysters wrapped in bacon and broiled. When oysters cook their edges curl, supposedly resembling angels' wings, hence the name.

Chicago-style Italian beef with slow-roasted rump roast sliced paper-thin and simmered in garlicky pan drippings. Served on crusty Italian rolls for authentic sandwiches.

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

Southern Brunswick stew with shredded chicken, cubed pork loin, okra, corn, and tomatoes in a rich broth. A thick, smoky, two-meat stew that tastes even better the next day.

Crawfish Rixie sautees a pound of tails in butter, then bathes them in a double-reduced fish stock and cream sauce with a dash of Tabasco. Elegant Cajun simplicity on toast points.