918 hot recipes

Grilled south of the border steak is a zesty Tex-Mex cookout: scored round steak in a ketchup-Worcestershire-hot sauce marinade, grilled and sliced, served with cheesy refried beans, chilis and chips.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

Try something different this summer with this dish that is sure to make everyone forget about the barbecue.

Cheese and chile souffle with cheddar, hot salsa, and a classic bechamel base. Make it ahead and refrigerate or freeze up to 2 months before baking.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Pedernales River chili made Texas-style with coarse ground beef, lard, ground chile, and no beans. A bold, no-frills LBJ-era recipe simmered low for an hour.

Classic ground beef enchiladas with flour tortillas dipped in egg, filled with a spicy tomato and chili pepper sauce, rolled tight, and baked under a blanket of melted cheddar cheese.

Old-school Texas chili con carne built on rehydrated ancho and pequin chiles, cubed beef, cumin, and oregano. No tomatoes, no beans, no shortcuts. Just pure chile-forward heat the way the Lone Star State intended.

Slow cooker cocktail weiners simmered in beer until plump, then drained and glazed in barbecue sauce. Three ingredients and zero effort for a crowd-pleasing appetizer.

Use this paste to give your sandwiches a brand new experience.

Homemade garden pesticide using beer, garlic, hot chili peppers, and blended bugs to trap slugs and repel plant-chewing insects the old-fashioned way.

Crab and cucumber rolls are a no-cook appetizer with seasoned crab salad stuffed inside hollowed-out cucumber and sliced into elegant bite-sized rounds. Cool, crisp, and ready in minutes.

Raw fresh chilli chutney with mint, ginger, and lime juice. No cooking required, just chop and mix 15 minutes before serving. A fiery Indian-style condiment for serious heat lovers.

Indian carrot and yogurt relish (raita) with blanched shredded carrots, cumin, chili, and onion. A cool, tangy condiment ready in minutes.

Pork chitterlings: soul food classic of pork intestines simmered with vinegar, onions, and hot peppers until fork tender, then served hot or battered and fried. A Southern holiday tradition.

Mini quiches with a crispy rice crust, Swiss cheese, bacon, green chiles, and pimentos. Bite-sized, gluten-free appetizers baked in miniature muffin tins.