Recipes with hot chili peppers

Sweet and hot corned beef brisket simmered with cloves, garlic, and chilies, then glazed with bitter orange marmalade and baked until burnished. The piquant cousin to the classic St. Patrick's Day boil.

Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.

Mole de guajolote is a traditional Mexican turkey in mole sauce made from scratch with ancho, mulato, and pasilla chilies, chocolate, sesame seeds, peanuts, and warm spices.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Spit-roasted leg of lamb basted with garlic butter and served with a fiery drunken sauce of tequila, chili powder, serrano peppers, red wine, and grated cheese. Mexican-meets-grill showstopper.

Pan-Fried Noodle Pillow with Stir-Fried Chinese Greens recipe

This dish is very savoury with a crunchy/chewy texture.

Boiled beef brisket baked with pinto beans, bacon, hot chilies, corn, and tomatoes in a ketchup-based sauce. A hearty, make-ahead brisket and bean dinner best served the next day over rice.

Pressure cooker collard greens with butter beans, white wine, bay leaves, and fresh hot peppers. Southern comfort without the ham hock, ready in 30 minutes.

Hearty vegan split pea and lentil soup with eggplant, zucchini, hibiscus leaves, and fresh basil, simmered until tender and pureed silky smooth. Plant-powered comfort in a bowl.

I am drooling thinking about the leftovers in the fridge. I can't wait to make and eat more.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Vietnamese-style chicken braised with lemongrass, chili, fish sauce, and homemade caramel sauce until sticky and fragrant. Sweet, salty, and spicy in every bite.

Caribbean-style rice and peas gets a vegan upgrade with cubed tempeh, coconut-toasted brown rice, black-eyed peas, and cinnamon. A hearty plant-based main with island flavor.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

Hot sausage dip with ground beef, Velveeta, Rotel tomatoes, chili peppers, and cream of mushroom soup. A thick, meaty, spicy cheese dip for game day.