10,000 pepper recipes

Slow-braised shredded beef chuck in a spicy, tangy sauce with taco sauce, brown sugar, vinegar, and chili powder, piled high on soft buns. Feeds eight hungry people and takes about 4 hours.

Southern chicken and okra gumbo with salt pork, fresh tomatoes, and hot pepper, served over fluffy white rice. A slow-simmered Plains-style gumbo with deep, smoky flavor.

Ground pork burgers loaded with ginger, garlic, soy sauce, chile oil, and fresh cilantro, seared in a screaming hot skillet. Inspired by San Francisco's China Moon Cafe, served on crusty baguette with sharp Dijon mustard.

West African vegetables with peanut sauce, fried plantains, sautéed carrots, and green beans. Scotch bonnet heat, allspice warmth, and creamy peanut richness in every bite.

A rich and delicious pasta dish that's great as an appetizer or part of a main meal.

Hamburger pastry hand pies stuffed with seasoned ground beef, onions, vegetables, cheese, and ketchup, all wrapped in a flaky pie crust. A classic American-style meat turnover for lunchboxes, potlucks, or weeknight dinners.

Grilled chicken sandwich with homemade tarragon mayo made from reduced red wine vinegar, sauteed shallots, and crushed tarragon. Restaurant-quality grilled chicken on a warm bun in 30 minutes.

A simple and scrumptious dish that is made with succulent beef and potatoes that are given an East Indian flavor.

Bengali-style oven-fried potatoes baked directly on greased oven racks with turmeric, cumin, and cayenne. Crisp, golden, and Indian-spiced without a drop of frying oil.

Traditional Irish stew layered with lamb chops on the bone, sliced potatoes, onions, and parsley-thyme seasoning, then oven-braised low and slow until everything melts together.

White chicken chili with tomatillos, Rotel tomatoes, cannellini beans, green chiles, and lime juice. Stovetop or crockpot, topped with sharp cheddar.

Michigan chili dog sauce simmered low with ground beef, chili powder, paprika, and dry mustard. The authentic Coney Island method: never brown the meat, just simmer for an hour.

If you love that sweet and sour taste, you will adore this succulent stew made with garbanzo beans and sweet potatoes.

If you're feeding a large family, then make this scrumptious dish that tastes so good, your kids will love you forever!

Vegan Mexican bake layered with corn tortillas, beans, rice, salsa, frozen corn, and vegetables. A flexible, no-fuss casserole you can throw together with whatever you have on hand.

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.