1,619 red chili pepper recipes

Slow-braised shredded beef chuck in a tangy ketchup, brown sugar, and mustard sauce with a kick of hot sauce. A ranch-style crowd-pleaser built for sandwiches.

30-minute vegetarian chili with kidney beans, jalapeño, and bulgur for a meaty texture without meat. Ready in 30 minutes, served with yogurt, scallions, and cilantro.

Glazed Cornish game hens roasted with a homemade curry powder, corn syrup and mustard glaze. An Indian-leaning dinner for two with lacquered, deeply spiced skin and tender juicy meat inside.

A no-bean Southern chili built on three cuts of beef, beer, and an avalanche of spices including cardamom, saffron, ginger, and a whole cinnamon stick. Bold, complex, simmered for hours.

Crispy Asian-style crab cakes with lemongrass and cilantro, served with tropical fruit chutney for elegant seafood appetizers with Thai-inspired flavors.

A three-meat, no-bean chili loaded with ground beef, pork, and hot Italian sausage simmered with Mexican beer and V8 juice. Florida-style heat that feeds a crowd.

Stir-fried bean curd with ground pork, oyster sauce, five-spice powder, garlic, ginger, and green chile. A savory, saucy Chinese wok dish with silky tofu cubes.

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Barbecued tempeh baked in a homemade molasses-mustard sauce with cumin, coriander, and cayenne. A hearty vegetarian main served over rice or stuffed in pita.

Habanero chicken jerktoufee blends Cajun etouffee with Caribbean jerk spices. Chicken breast in a creamy roux-thickened sauce with tasso, habanero, and jalapeno, served over cornbread.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Brown lentils and long grain rice simmered with ghee, cinnamon, turmeric, and fresh green chili. A warming one-pot side dish ready in 45 minutes.

Majestic crown roast of pork glazed with ancho chili, honey, and bourbon marinade, roasted until the bones stand proud and the meat carves like butter.