1,619 red chili pepper recipes

Try this devilishly delicious pasta dish made with pineapple juice, bananas and scotch bonnet chili peppers.

Filipino-style caldereta: vinegar-marinated lamb braised with dried chiles, cinnamon, peppercorns, potatoes, bell pepper, and green olives. A rich, spiced stew that fills the house with warmth.

Toast whole spices until smoky, grind with dried chilies and aromatics, then blend with oil and wine for a thick Ethiopian berbere paste that clings to meats and vegetables.

Venison osso buco braised in red wine with Roma tomatoes, kalamata olives, fennel seeds, and fresh herbs, finished with a bright lemon-parsley gremolata.

A vibrant marinated shrimp and vegetable linguine with bell peppers, Roma tomatoes, broccoli, peas, fresh dill, and a lemon-herb olive oil dressing. Marinate ahead, toss with hot pasta, and serve.

Pinto bean and andouille sausage stew with smoked paprika, three peppers, and a bright lime finish. A smoky Cajun-Creole one-pot with rendered bacon fat building deep bottom-of-the-bowl flavor.

Dairy-free corn chowder built on coconut milk, fresh fennel, and lime zest, with serrano heat and a stock simmered from the corn cobs themselves for deep, milky sweetcorn flavor.

Ohio-style chili with ground beef, sausage, cocoa powder, cinnamon, and allspice over kidney beans. Cincinnati-inspired with a warm, sweet spice backbone and a sour cream finish.

Slow-simmered pork shoulder stew braised in beer with tomatoes, serrano chile, cumin, and cilantro. A hearty Mexican-style stew served over rice.

Yellow Hell is a Caribbean mango marinade with scotch bonnet pepper, dark rum, coconut milk, ginger, and lime. Fruity, fiery, and built for grilled chicken, pork, or seafood.

West Indian rice and peas turns vegan with crisp tempeh, coconut-toasted brown rice, and black-eyed peas simmered with bay. Cinnamon, chile, and bell pepper bring Caribbean warmth.

Indian-spiced potatoes and green beans with turmeric, asafetida, dried chiles, and ghee, boiled then charred on the bottom for a crispy, smoky crust.

This is a no-fail recipe. And if it lasts more than a day, it's still fantastic 3 days later. All of my friends and co-workers love this dish for potlucks and parties! TRY IT!

A cozy vegetarian pasta soup loaded with sliced meatless sausage, serrano chiles, red bell pepper, and sweet peas in a lemon pepper broth. Hearty, spicy, and ready in an hour.

Mexican black bean soup with a secret hit of Mexican chocolate, serrano chile, and finished with red wine vinegar and olive oil. Authentic depth from a long slow simmer.

Shredded beef burritos stuffed with homemade refried pinto beans, cheddar cheese, crisp lettuce, and fresh tomatoes. Includes a from-scratch refried beans recipe with chile powder and cumin that beats anything from a can.