5,241 chile recipes

Chili spiced chicken drumsticks baked with lime juice and chili powder until crispy and tender. A lean, three-ingredient baked chicken recipe with bold, smoky heat.

Indian kachumber salad with cubed tomato, red onion, fresh chili, ginger, and lemon juice. A raw, no-cook side dish that pairs with any curry or grilled meat.

Cold avocado soup blended with half-and-half, chicken broth, and lemon juice until silky smooth. A no-cook, 15-minute chilled soup that's creamy, refreshing, and rich.

Homemade Thai green curry paste with dry-roasted coriander and cumin, fresh green chilies, lemongrass, and shrimp paste. Stores in the fridge for months and beats store-bought every time.

Lemon pepper potatoes are oven-roasted red-skin potato chunks tossed with butter-flavored mix, lemon pepper, and fresh chives. Five-ingredient, low-fat side dish ready in an hour.

Broiled fish fillets finished with a deviled cheese topping of cheddar, chili sauce, mustard, and horseradish. Five-ingredient quick weeknight seafood dinner.

Hearty steak and bean chowder with cubed sirloin, spicy chili beans, russet potatoes, and tomato. One-pot meal somewhere between chili and beef stew, ready in 45 minutes.

Classic chicken Kiev: pounded chicken breast wrapped around a finger of chive-butter, breaded twice, chilled, and deep-fried until golden. The butter bursts at first cut, just like it should.

Katirikkai thogyal is a smoky South Indian eggplant chutney made with roasted eggplant, urad dal, dried red chilies, tamarind, and a pinch of hing. Coarsely blended and served alongside rice and ghee.

Thai sa-teh skewers with chicken, beef, and pork marinated in lemongrass, curry, and fish sauce, grilled fast, served with cool cucumber sauce. Street-food flavor at home.

Smoked trout and grilled apple strudel wraps flaky phyllo around a savory filling of smoked trout, fire-charred Granny Smith apples, shallots and cream cheese. Restaurant-style appetizer.

Chicken Yassa from Senegal: lemon-marinated chicken broiled and simmered with caramelized onions, olives, habanero, and carrots. A tangy, savory West African classic served over rice.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Indian beef curry with whole aromatic spices, deeply browned onions, and a rich cashew-yogurt sauce. Badam Diyea Mangsha simmers with potatoes and finishes with garam masala.

Texas-style cowpoke pinto beans cooked low and slow with smoked bacon, salt pork, jalapeños, cumin, and chili powder. Crockpot or stovetop, freezes well for refried beans later.

Layered burrito casserole stacked with seasoned ground beef, refried beans, Monterey Jack cheese, green chilies, and flour tortillas. All the burrito flavor without the rolling.