1,866 chili powder recipes

Skyline-style Cincinnati chili: simmered ground beef in a thin tomato-spiced sauce with cinnamon, allspice, and a hint of vinegar. Served over spaghetti with shredded cheese in the classic Ohio diner style.

Marinated vegetable skewers with eggplant, zucchini, and mushrooms get grilled and served with spicy peanut sauce for plant-based cookouts or weeknight dinners.

Sloppy joe meets three-bean chili, stuffed into pita pockets with melted cheddar. Ground beef simmered with tomatoes, herbs, and brown sugar for a thick, scoopable filling.

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

No one who loves to eat can visit Cincinnati without falling in love withthe most eccentric and delicious noodle dish of all--5-Way Chili. Invented by Greek immigrants in the 1920s, it is unique to southern Ohio, and served only in chili parlors, most of which are fluorescent-lighted luncheonettes that haven't changed much since 1950. Nobody in Cincinnati gives out their recipe. It is a dish of startling complexity, so dizzingly spicy....

Crispy sesame chicken just like takeout: chicken cubes in a light, crackly batter deep-fried golden, then coated in a glossy sweet-and-tangy sesame sauce and showered with toasted sesame seeds. Serve over rice.

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.

This is a delicious dish, though the name is a little strange,

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.

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

Big-batch Texas-style chili with ground beef, cumin, coriander, and a dash of cinnamon simmered for hours in tomato sauce and juice. No beans, all meat, feeds a crowd.

Cincinnati chili: thin, spiced ground beef sauce with cinnamon, allspice, cloves, and a touch of molasses, simmered low and slow. Serve over spaghetti with cheddar, onions, and beans.

Lean turkey and pinto bean chili with bell peppers, jalapeño, and chili powder. Hearty pot of chili in an hour with cooking spray instead of oil for a lighter base.

Wild boar saddle slow-roasted over Cuban-style black beans with dark rum, smoked ham, and salt pork. Hunter's chili with deep, layered flavors and traditional egg-and-scallion garnish.

Pork chili with artichoke hearts and white beans: a Mediterranean-leaning chili with cumin, oregano, white wine, and roma tomatoes. Lemon juice and cilantro hit at the end for brightness.

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.