1,913 red chili recipes

No-fuss beef chili with just 6 ingredients: ground beef, kidney beans, tomato sauce, water, soup mix, and chili powder. One skillet, 40 minutes, done.

Hearty ground beef chili simmered with beer, tomatoes, and kidney beans, ready in 30 minutes using your microwave. Topped with melted cheddar and sour cream, this pub-style chili delivers bold, smoky flavor with almost no cleanup.

Homemade Creole sauce with okra, tomatoes, green peppers, onions, and sherry blended smooth. A versatile Louisiana-style sauce with heat from hot sauce and depth from chili sauce.

Spaghettini alla carrettiera with a spicy tomato-vodka cream sauce made from fresh tomatoes, garlic, dried chili, and heavy cream. A fiery Italian pasta that's silky smooth.

Sweet and tangy homemade BBQ sauce with brown sugar, chili sauce, lemon juice, and dry mustard. Simmers in 30 minutes and pairs with chicken, pork, or sausages.

Sopa de elote is a creamy Mexican corn soup made from pureed corn simmered in milk with sweet and hot peppers. Garnished with fried tortilla strips and crumbled cheese.

Five-minute roasted red pepper and green chile dip with sour cream, mayo, and a squeeze of lemon. Red-and-green color makes it a holiday party staple. No cooking required.

Old Mexico slow cooker chili with cubed stewing beef, three forms of tomato, chili powder, and a kick of hot sauce. No beans, just deep-simmered Texas-style heat.

Sweet bell peppers stuffed with a scalloped corn filling of sauteed onion, green pepper, cilantro, and chili powder bound with egg whites and milk. A light vegetarian side that pairs with any summer main.

Skillet barbecue franks simmered in a quick ketchup sauce with chili powder, soy sauce, and hot pepper sauce. A 25-minute dinner the whole family will eat.

Corn and lima bean stew with a polenta crust, smoky chipotle, cumin, and fresh vegetables baked casserole-style. A hearty vegetarian Southwestern stew topped with chile-spiked cornmeal.

General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.

First Alert Chili made with 4 pounds of ground beef, kidney beans, beer, and blended plum tomatoes. A big-batch chili loaded with cumin, paprika, and heat.

Rich Malaysian laksa gravy built from a fragrant rempah spice paste of chilies, lemongrass, galangal, and candlenuts, simmered with coconut milk and fish balls. The aromatic, coconut-laced base for a bowl of curry laksa.

Skinny chili: leaner microwave chili with ground beef, tomatoes, red pepper, and a classic cumin-oregano-chili-powder spice base. Fast weeknight chili ready in about 20 minutes, no stovetop required.

Thick, warming butternut squash chili with kidney beans, plum tomatoes, red wine, and a hint of orange zest. Seasoned with cumin, chili powder, and allspice. A cozy vegetarian chili for fall and winter.