808 red chili sauce recipes

Creamy green chile mac and cheese made with ricotta, Parmesan, mozzarella, heavy cream, jalapeno, and green chile sauce. Stovetop, no baking needed.

Classic Peruvian chupe de camarones with shrimp, flounder, potatoes, and corn in a creamy, spicy tomato broth finished with cream cheese and garnished with fresh mint.

Basic Cincinnati chili simmered, not browned, so the beef stays fine and silky, spiced with cinnamon, allspice, and cumin. Ladle it over spaghetti for a 3-way or onto a hot dog for a classic cheese coney.

Spicy peanut chili dip with soy sauce, lemon, garlic, and honey. A no-cook appetizer ready in 15 minutes, great with raw veggies or crackers.

Thai galloping horses (Ma Hor) made vegetarian with shiitake mushrooms, peanuts, garlic, and cilantro root on fresh pineapple chunks. A sweet-savory-spicy Thai appetizer.

Vegetarian sloppy joes made with chopped soybeans in a tangy ketchup sauce with chili powder, vinegar, and dry mustard. A protein-packed meatless sandwich ready in 15 minutes.

Indian spiced potatoes in a thick tomato sauce with ginger, coriander, cumin, fenugreek, and garam masala. A vegetarian potato curry with whole spice tempering and bold flavor.

Slow-simmered ground beef chili with tomatoes, warm spices, and a long cooking time develops the deep flavors Cincinnati is famous for.

Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.

Italian beef over buttered egg noodles with sliced round steak marinated in red wine vinegar, Worcestershire, basil, marjoram, and garlic. Savory, saucy, comes together in one skillet.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Maverick chili stews beef brisket and pork neck bones with beer, strong coffee, chocolate syrup, and a dual-stage cumin hit. A bold Tex-Mex pot built for big crowds and big appetites.

Lentils Ole is a Tex-Mex inspired vegan one-pot: brown lentils simmered with cumin, chili powder, garlic, and tomato sauce, then sweetened with molasses for a smoky, fiber-packed bowl over rice or with corn.

Self-crusting bean and cheese pie packed with chickpeas, kidney beans, and taco seasoning under a bubbly cheddar top. The cheesy biscuit crust forms right in the pan.

If you're just looking for a simple dish to make, but you don't have a lot of time on your hands, then go ahead and try this delicious crockpot recipe!

Impossible Creole pie layers crabmeat, okra, tomatoes, and green pepper under a self-forming Bisquick crust with eggs and milk. Vintage crustless pie with Louisiana flavor.