3,920 chile pepper recipes

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.

White gazpacho is the Spanish ajo blanco-style cold soup with almonds, cucumber, green pepper, and bread. No tomatoes, just creamy almond-cucumber refreshment for hot summer days.

Lobster and roasted corn chowder with bacon, smoked ham hock, and a Southwestern kick from jalapeño and green chiles. A creamy bowl built from a lobster-stock base and pan-charred corn kernels.

Chinese-style salsa with sautéed shiitake mushrooms, teriyaki, fresh tomato, scallions, and sesame oil. A savory umami-loaded dip with chili heat and bright cilantro lift.

If you like trying new things, then you will love this succulent dish that will instantly find its place in your cookbook!

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Vegetable-packed beer chili with kidney beans, chickpeas, zucchini, and carrots simmered in a cumin-chili spice base. Topped with cheese, sour cream, and sunflower seeds.

Prawns Hunan style: flour-dusted shrimp flash-fried in peanut oil, then tossed with a ginger-garlic-chili paste and a reduced soy-chicken stock sauce. Bold, spicy, and fast.

Lobster stir-fried in sesame and chili oil, tossed with angel hair pasta, shiitake and oyster mushrooms, bell peppers, and a rich soy butter sauce. Restaurant-level wow factor at home.

Layered Mexican tortilla casserole with kidney beans, corn, cottage cheese, and cheddar made entirely in the microwave. A low-fat vegetarian enchilada-style bake ready in 30 minutes.

Piquant meatloaf seasoned with paprika, oregano, thyme, and chili powder, served with a rich mushroom gravy made from butter, cream, and beef stock. A boldly spiced take on a comforting classic.

Cajun chicken tortillas stuffed with bell peppers, yellow squash, chickpeas, and a hit of hot sauce. A 30-minute spicy weeknight wrap.

Paprika-dusted chicken thighs with mushrooms and onions in a sour cream pan sauce, spooned over fluffy baked potatoes. Hungarian comfort meets loaded potato.

Marinated portobello mushrooms broiled after an overnight soak in soy sauce, lime juice, cilantro, chili pepper, and garlic. Bold, meaty, and vegan.

Thai duck curry simmered in coconut milk with a handmade paste of chilies, coriander, lemongrass, shrimp paste, and lime. Rich, fiery, and aromatic with fresh basil stirred in at the finish. Serve over jasmine rice.

Four-bean casserole with pork and beans, pinto, kidney, and green beans baked in chili sauce and brown sugar. A dump-and-bake potluck side dish for a crowd.