191 red chile sauce recipes

Lighthouse casserole packs ground beef, kidney beans, macaroni, creamed corn, mushrooms, and olives in a chili-tomato sauce. A big-batch freezer-friendly weeknight casserole.

Zesty homemade cocktail sauce with chili sauce, fresh lemon juice, horseradish, and a splash of hot sauce. No cooking required, just stir, chill, and dip.

Straightforward ground beef chili with onions, tomato sauce, diced bell peppers, and chili powder thickened with cornmeal during the final 15 minutes of simmering.

Homemade Thousand Island dressing with chili sauce, hard-boiled eggs, dill pickle, and a dash of barbecue sauce. Creamy, tangy, and ready in 10 minutes flat.

Rigatoni alla vodka with flambed vodka, heavy cream, tomato sauce, prosciutto, and Asiago cheese. A rich, spicy pink sauce tossed with fresh basil and parsley.

A tasty and tantalizing dish that's healthy and perfect for the beautiful summer weather!

Tuna chili Texas-style with kidney beans, tomatoes, bell pepper, chili powder, cumin, and red wine vinegar. A quick microwave chili that swaps ground beef for canned tuna.

Hearty firehouse-style chili with hot Italian sausage and ground beef, red kidney beans, tomatoes, red wine, and honey. A bold, slightly sweet, slightly spicy crowd-feeding bowl.

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

Pork chili con carne with ground pork, tomatoes, kidney beans, and chili flakes. A leaner twist on classic beef chili with a quick 40-minute simmer.

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.

Heaven 'n' hell chili plays sweet against fiery: hot turkey sausage, pinto beans, cinnamon, and a splash of red wine. A Cincinnati-leaning twist on classic chili with tangy Catalina depth.

Texas-style no-bean chili with hand-cubed beef and pork, beer, whiskey, dried chiles, and masa harina. A fiery, competition-worthy pot that feeds a crowd.

A quick Thai wok-fried chicken with crispy garlic, red chillies, oyster sauce, fish sauce, tamarind, bamboo shoots, and fresh coriander. Bold flavor in 30 minutes.

I've been making Headquarters Chili since before leaving Philly for Vegas in 1991. I use turkey meat, sometimes over rice, sometimes as Sloppy Joes, sometimes as a Tamale Pie. Traditionally I make it for Presidents' Day, but this year I'm doing it for Super Bowl Sunday. It keeps me off the Vegas Strip that replaces our lost Las Vegas Zoo.

Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.