900 chily recipes

Southwestern three bean soup with kidney beans, chickpeas, and lima beans in a cumin-chili tomato broth with parsnips and carrots. Vegan and hearty.

Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.

Homemade giardiniera with carrots, cauliflower, celery, peppers, and onions brined overnight and pickled in a spiced vinegar with mustard seed, celery seed, and chili peppers.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Vegetarian fried rice with carrots, bell pepper, corn, fresh ginger, and chili in a wok with soy sauce. Uses cold pre-cooked rice for the best texture.

Quick Chinese marinade with soy sauce, honey, five-spice, and chili sauce. Perfect for BBQ pork, chicken, or ribs. Ready in 5 minutes, makes 3/4 cup.

A vibrant Vietnamese-style banh mi stuffed with sliced pork, pate, grated carrots, cucumber, cilantro, jalapeno, and a punchy fish sauce and chili garlic dressing. No cooking required.

Bean burrito casserole layers tortillas with pinto beans, brown rice, and scallions under a homemade chili-spiked enchilada sauce. Vegetarian make-ahead Mexican casserole baked in one dish.

Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.

Asian-style mushroom marinade combines hoisin, chili sauce, soy, ginger, and garlic to soak portobello caps for grilling or roasting. A vegan umami bomb ready in 5 minutes.

These delicious meatless burgers have not only pleased the vegetarians, but the meat lovers also raved about how yummy they are!

Freshly ground spice blend with turmeric, coriander, cumin, and cardamom, toasted in a pan until fragrant. Make your own curry powder in five minutes and never go back to the jar.

Championship-winning BBQ ribs from the 1991 Memphis in May World BBQ Contest. Hickory-smoked with a homemade dry rub and basted with a vinegar-ketchup-molasses sauce that ages for weeks.

Crockpot pork chops in a home made barbecue sauce.

Cubed chicken tossed in tangy tamarind, warm cumin, garam masala, and fresh lemon juice with crunchy onion and shredded lettuce. A bold Indian street food salad ready in 30 minutes.

Crispy Colombian conch fritters with habanero heat, olives, pimentos, and fresh herbs. A Caribbean-style appetizer fried golden in minutes.