4,816 chili recipes

An authentic basic salsa using dried chiles for use as a sauce for egg, Chilaquiles or Enchiladas. It also makes a nice spicy dip for tortilla chips.

A scrumptious side dish made with aji chiles, fresh lima beans and a variety of spices.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

A scrumptious side dish that is made with zucchini, corn and black beans.

Classic Rotel cheese dip with just 2 ingredients: processed cheddar and a can of Rotel tomatoes with chiles. The ultimate game day queso ready in 15 minutes flat.

Salsa verde, a Mexican-style green salsa blended from tangy tomatillos, fresh cilantro, onion and serrano chile. A bright, no-cook tomatillo salsa ready in minutes for tacos, eggs and chips.

A quick and easy Chinese Sichuan sauce with loads of flavor.

Fresh clams steamed open with eight cloves of garlic, olive oil, white wine, chile pepper, and bread crumbs that thicken the broth into a scoopable sauce. Simple, rustic, and loaded with garlic.

Thai hot and sour seafood soup with shrimp, scallops, and shiitake mushrooms in a fragrant lemongrass and lime leaf broth. A bright, gluten-free tom yum-style soup ready in under an hour.

Grilled salmon soft tacos with cabbage slaw, citrus salsa, and cilantro-serrano crema. A chile-rubbed 20-minute summer grill dinner loaded with fresh acid, creamy heat, and crunchy texture.

Authentic cabrito al pastor: whole baby goat spit-roasted over mesquite coals until smoky and tender. Served with guacamole, pico de gallo, frijoles de olla, and crispy tortilla wedges.

Spice-crusted seared ahi tuna with Chimayo chile, cumin, and fennel rolled into a bold crust and flash-seared rare. A 10-minute restaurant-quality appetizer you can slice paper-thin.

Cheese-stuffed burgers hide a pocket of Monterey Jack and fresh chile pepper inside lean ground beef patties, then get served on toasted crusty bread with sliced tomato. The Juicy Lucy goes Southwest.

Papaya mango relish with serrano chiles, lime juice, cilantro, and garlic. A fresh, no-cook tropical condiment with serious heat that pairs with grilled fish and tacos.

Mexican cebiche with mackerel fillets cured in fresh lime juice for five hours with serrano chiles, tomatoes, olive oil, and oregano. A no-cook seafood dish that lets citric acid do the cooking.

Crispy deep-fried bean curd cubes with a spicy peanut dipping sauce made with roasted peanuts, rice vinegar, cilantro, and chile oil. A quick vegetarian appetizer.