10,000 pepper recipes

No-bean Texas-style chili with ground beef, ground chile peppers, green chiles, and fresh tomatoes. Fat is skimmed after chilling for a leaner bowl.

Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.

Hunter's chili with cubed venison chuck simmered three hours with tomatoes, green pepper, and oregano. A no-beans, no-fuss wild game chili for the freezer hunter.

Late-summer soup: a garden-cleanout vegetable soup with yellow squash, zucchini, tomatoes, red and yellow peppers, and fennel seed. Vegan, naturally gluten-free, and built for the August harvest.

Cajun seafood creole with shrimp and crab simmered in a basil-laced tomato sauce with cayenne and white pepper. Spooned over peppery rice for a Louisiana classic that's ready in 40 minutes.

Fresh two-tomato salsa with Roma and green tomatoes, jalapeno, cilantro, and lime juice. A no-cook, chunky salsa with bright tangy flavor that pairs with chips, grilled chicken, or fish.

Curried egg and chutney dip with cream cheese, Worcestershire, cayenne, and hot sauce. A no-cook party dip that tastes like curried deviled eggs and keeps for weeks.

Authentic no-bean Texas red chili spiked with tequila and simmered low and slow. Coarse ground beef, ground chiles, cumin, and cayenne build layers of smoky, fiery heat in every spoonful.

Pan-fried fish with pecan topping: golden flour-dredged fillets finished under the broiler with a buttery pecan-garlic crust. A Southern classic with rich nutty flavor.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Valencian red beans and rice simmered with bell peppers, fresh tomatoes, pimento-stuffed olives, allspice, and cilantro. A one-pot Spanish-Caribbean side with warm, savory depth.

Georgian lobio tkemali: tender red beans tossed warm with tangy plum jam, red wine vinegar, garlic, and fresh cilantro. Served at room temperature. A taste of the Caucasus.

Low-cal crustless quiche packed with green chilies, Monterey Jack, roasted red peppers, and Dijon mustard. Spicy, cheesy, and lighter than traditional quiche.

Garden vegetable pizza on a Boboli shell piled with sautéed zucchini, broccoli, snow peas, red and yellow peppers, thyme, and Parmesan. Ready in 30 minutes.

Peeled ripe tomatoes dressed with fresh cilantro, hot chili, lemon juice, and olive oil. This bright Yemeni tomato salad comes together in 20 minutes with no cooking and packs a punch of fresh, fiery flavor.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.