4,707 chily recipes

Barbecued Texas cabrito: young goat slathered in mustard and a chili-lemon-pepper rub, then smoked low and slow over indirect heat and mopped with a beer-and-citrus sop. Authentic Tex-Mex smoked goat, tender and bold.

Use this paste to give your sandwiches a brand new experience.

Cambodian-style roasted eggplant topped with spiced ground pork, shrimp, fish sauce, and a fiery homemade lime sauce. Bold Southeast Asian flavors, ready in 30 minutes.

Homemade Italian pepperoni sticks smoked and dried from scratch with beef, anise, allspice, and hot chili peppers. A serious charcuterie project for sausage makers.

Green chile paste with roasted green chiles, ground chile, and oil. Three ingredients blended smooth for a bold rub or marinade. Works on beef, chicken, pork, and lamb.

Fiery Thai chicken coconut soup loaded with seven types of chiles, lemongrass, ginger, and shiitake mushrooms simmered gently in coconut milk and chicken broth.

Beef rellenos stuff fire-roasted chilies with seasoned ground beef, dip them in airy egg-foam batter, then pan-fry until golden. A traditional Mexican stuffed pepper appetizer or main dish.

Tequila and lime marinated shrimp grilled on skewers, served with a fiery jalapeño-horseradish cocktail sauce. From grill to plate in under 10 minutes.

Light summer soup brimming with fresh corn, ripe tomatoes, zucchini, and Anaheim chiles in chicken broth. Loaded with fresh basil and finished with sour cream and cilantro.

Baingan Bartha is a vegetarian dish from Indian and Pakistani cuisine. It is a Bhurta (minced vegetables) made from eggplant (Baigan), which is grilled over charcoal or direct fire to impart a smoky flavor to the flesh of the eggplant and then cooked with spices and vegetables. Usually serve it with Chapati or boiled rice.

Microwave tostada casserole with seasoned ground beef, green chilies, Monterey Jack cheese, and crushed taco shells. A quick Mexican-style weeknight dinner in 45 minutes.

Layers of seasoned ground beef, canned chili, and melted cheddar stacked between crunchy corn chips. This microwave taco bake is on the table in 40 minutes flat.

Texas-style smoked beef brisket with an overnight chipotle-beer marinade and a paprika-chili rub, smoked low and slow then foil-wrapped to finish meltingly tender. Sliced thin against the grain.

Aunt Lucille's tamale pie with ground beef, cornmeal, canned corn, and chili powder baked until golden. A dump-and-stir casserole with a spicy tomato-butter sauce on top.

Feel the heat of the volcano with this spicy sauce made with habanero peppers, dijon mustard and turmeric.

Packaged in attractive containers, these spicy nuts make delightful small gifts.