1,848 red hot recipes

Vegetarian chili with kidney beans, raisins, cashews, beer, and Swiss cheese. Spiced with cumin, allspice, and Tabasco, simmered two hours for deep, complex flavor.

Three meats, a cold beer, and a shot of tequila walk into a pot. Two hours later, you've got a thick, spicy chili with chunks of steak, ground beef, pork, and kidney beans that'll win any cookoff.

Vegetarian fava bean burgers with oats, wheat germ, shredded carrots, and Italian herbs. Pan-fried and oven-finished for a crispy outside and firm, set center.

Cornmeal-crusted Cajun catfish served over a sweet-and-spicy strawberry sauce made with preserves, horseradish, hot sauce, and red wine vinegar. A bold Southern fish dish that surprises.

Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.

A healthy alternative to gumbo that's delicious and tantalizing down to the last bit!

A hearty vegan chili made with ground seitan, kidney beans, and tomatoes seasoned with cumin, chili powder, and a touch of cloves. Ready in 35 minutes. Serve with cornbread or warm tortillas.

Murgh Musallam, a fragrant North Indian chicken curry simmered with whole spices (cinnamon, cardamom, star anise, cloves) and finished with yogurt for a rich, silky gravy. Authentic Mughlai flavor in under 40 minutes.

Crabmeat supreme casserole with two pounds of crab in a buttery sherry cream sauce with mushrooms, pimentos, and a cracker crumb topping. An elegant make-ahead dish.

Cajun shrimp pasta with linguine tossed in a slow-simmered tomato sauce spiked with cayenne, thyme, Worcestershire, and hot sauce, finished with Parmesan.

Wok-seared chicken with sweet potatoes, red potatoes, winter squash, and bell peppers tossed with angel hair pasta in a spicy orange-hot sauce glaze. A colorful, high-protein dinner ready in 35 minutes.

Beanless Texas-style chili built on 4 pounds of sirloin, both ground and cubed, with bold chili powder, cumin, and a generous pour of hot sauce. All-beef and slow-simmered until thick, fiery, and fork-tender. Feeds ten.

Cajun remoulade sauce with brown mustard, ketchup, apple cider vinegar, and Tabasco, served with fresh vegetable crudites. A tangy, spicy no-cook dip for raw veggies.

Madras beef curry slow-simmered with whole cloves, cardamom, green chilies, ginger, and tamarind. A fiery South Indian-style curry with tender braised beef cubes.

Jumbo lump crab cakes bound with a house-made lime-Dijon hollandaise, coated in panko, then pan-seared golden and finished in the oven. Restaurant-grade cakes with zero filler overpowering the crab.

Jerk chicken fajitas with spice-rubbed chicken, mashed black beans, and sour cream in flour tortillas, topped with a fresh papaya-pineapple salsa with jicama, lime, and cilantro.