858 won recipes

Trail-friendly arroz con pollo made with freeze-dried chicken, dried peas, saffron, and rice. A lightweight backpacking meal ready in 25 minutes.

Creamy New Mexican calabacitas with sauteed summer squash, corn, green chiles, and melted cheddar in a milky sauce. A comforting, traditional side dish that comes together in 40 minutes.

Chicken and Monterey Jack cheese filling with green chilies, sour cream, and cream of chicken soup scooped into homemade flour tortillas. Creamy, cheesy Mexican comfort food.

Authentic Texas chili con carne with cubed beef (no beans), simmered in a paste of rehydrated ancho and pequin chiles. Slow-simmered for 90 minutes of deep, smoky heat.

Two-ingredient queso dip with Velveeta cheese and chunky salsa. The classic party dip that melts smooth every time, ready in 15 minutes on the stovetop or microwave.

Craig Claiborne's salt-free chili con carne with coarse-ground beef, hot and mild dried chiles, cumin, oregano, and red wine vinegar. Bold flavor without a grain of salt.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Green chili con carne with cubed pork loin braised in tomatillos, fresh green chilis, cumin, and white wine in a pressure cooker. A New Mexican-style green pork stew.

Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.

Favourite No-Tomato Chili Con Carne Y Frijoles recipe

Classic 4-ingredient butter shortbread with a sandy, melt-in-your-mouth crumb. Just butter, sugar, flour, and salt baked to pale gold. The quintessential teatime cookie from Bon Appetit, ready in 30 minutes.

Salsa con queso dip with just two ingredients: Velveeta and chunky salsa melted together over low heat. Smooth, creamy, and ready for chips in under ten minutes.

Chili con queso dip with Velveeta, poblano peppers, fresh tomatoes, picante sauce, and chicken broth. Thick, creamy, and kept warm in a crock pot for parties.

Jeanne's chili con carne with cubed beef round, green olives, caraway seeds, and ground chile simmered for two hours. A unique, deeply flavored chili that skips the ground beef.

Mexican-style cold baked fish topped with chunky guacamole, tomatoes, onion, and chili. Pescado Frio is a make-ahead summer main, served chilled with bright avocado dressing.

Arroz con pollo simmered in beer with chicken, long-grain rice, tomatoes, turmeric and saffron, finished with green olives, peas and pimentos. Cuban-style one-pot dinner.