5,132 chile recipes

Easy chile with ground beef, pinto beans, and stewed tomatoes simmered low and slow in one pot. A thick, warming bowl of comfort that feeds six hungry folks on a busy weeknight.

Traditional chile con carne tamale filling with shredded beef or pork, red chile, comino, and oregano simmered thick in beef stock. The authentic filling for homemade tamales.

A new take on Jalapeno poppers. Cheese and green chilies stuffed inside wonton wrappers and cooked until golden.

Pueblo red chile stew with beef, potatoes, red chile powder, and blue cornmeal thickener. A traditional Native American feast-sized stew with just 6 ingredients and deep, earthy flavor.

White chicken chili with dried white beans, green chiles, cumin, oregano, and melted Monterey Jack cheese. A creamy, brothy alternative to traditional red chili.

Green chile quiche loaded with canned green chiles and mixed cheese in a flaky pastry crust. A Southwestern twist on classic quiche with six eggs for a rich, custardy filling.

A spicy but scrumptious casserole made with green chili peppers, old cheddar cheese and succulent ground beef.

Navajo green chile with fire-roasted Anaheim peppers, pork shoulder, habaneros, and beer simmered for two hours. Seriously hot and deeply flavorful. Serve with warm flour tortillas.

Creamy chile dip made with sour cream, diced green chiles, and ranch dip mix. Only 3 ingredients and 5 minutes of prep for a cool, tangy, mildly spicy party dip.

Simple crushed dried chile flakes for authentic New Mexican and Southwestern cooking. Make a big batch to season everything from beans to enchiladas to eggs.

Roasted green chiles blister and char until their smoky flesh peels away easily, ready to star in salsas, enchiladas, or straight off the grill with melted cheese.

Slow-simmered beef chuck chili with dried red chiles, tomato paste, and kidney beans that rests 24 hours before serving for deep, concentrated flavor.

Cheese chiles are bite-sized appetizers made from cheddar and Colby cheese blended with ground red chili, shaped like tiny chile peppers with cilantro stems and a paprika dusting.

A from-scratch red chile sauce made with dried chile pods, cumin seeds, garlic, and oregano pureed smooth. The essential building block for enchiladas, tamales, and smothered burritos.

Fire-roasted poblano chiles line a pie pan and cradle a creamy filling of Monterey Jack, eggs, garlic, and homemade crema fresca. A savory Mexican chile pie baked golden.

Chiles rellenos casserole: all the flavor of stuffed poblanos without the fry station. Green chilies, cheddar, mozzarella, and a baked egg-milk custard, finished with salsa cheese topping.