5,241 chile recipes

Spicy beef back ribs grilled low and slow with indirect heat, then brushed with a tangy ketchup, lemon and hot pepper glaze. Smoky, tender, and built for charcoal grills and backyard cookouts.

Chinese hot and spicy chicken stir-fried with ginger, sherry, dried chilies, and star anise pepper, simmered in a sweet-sour-savory soy sauce. Sichuan-style weeknight chicken main.

Rasta redfish marinade is a Caribbean-style chutney made from unripe mangos, tamarind, malt vinegar, ginger, and hot chilies. Simmered, pureed, and ready to transform grilled fish.

Microwave tamale pie with seasoned ground beef and sausage, stewed tomatoes, corn, black olives, and a cornmeal topping baked under melted cheddar cheese.

Korma Sabzee is a slow-simmered Afghan beef stew with spinach, cilantro, and cumin, served over chalau basmati rice. A gentle, herb-forward one-pot meal from Afghan home kitchens.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Jalapeno casserole layered with green chilies, Monterey Jack cheese, and sliced tomatoes in an egg custard. A Tex-Mex baked dish topped with sour cream and avocado.

Thai broiled lobster in tamarind sauce with palm sugar, fish sauce, fried garlic, and crispy shallots. Sweet, sour, salty, and spicy in one stunning seafood dish.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

Loaded sheet pan nachos with chili beans, melted cheddar, homemade guacamole, sour cream, olives, and fresh tomato. Crispy, cheesy, and ready for game day.

A spicy and succulent beef dish that is easy to make in your crockpot when in a hurry.

Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.

Baja Blintzes are flour tortillas filled with hard-boiled egg and ham, baked with a creamy Monterey Jack and green chile sauce. A Tex-Mex brunch dish ready in 30 minutes.

New Mexican chili pork with cubed pork shoulder coated in ground red chile and oregano, simmered in broth until tender. Authentic Southwestern chile colorado served with pinto beans.

Corn tamale casserole layered with blended corn-cornmeal masa, green chiles, and cheddar cheese, baked under foil. Served with a warm oregano-stewed tomato sauce.

Chicken breasts marinated in lime juice, green chiles, and garlic, grilled until charred, then topped with melted cheddar and salsa. Easy Southwestern grilling at its best.