188 red chile sauce recipes

Pinto Pizza Ole with a seasoned beef and mashed bean base, Monterey Jack cheese, green pepper, and fresh guacamole on top. A Mexican-inspired pizza that's also great meatless.

Texas-style competition chili with cubed beef, pork, beer, mole, and masa harina. Slow-simmered for three hours with bold spice and no beans. Built for heat lovers.

Best-ever barbecue sauce in the Cajun style with crispy bacon, dark caramelized onions, honey, citrus, and toasted pecans. A rich, complex Paul Prudhomme-influenced sauce that earns its name.

Eugenia Potter's 27 Ingredient Chili Con Carn recipe

Perfect make ahead chili to cozy up to on a cold Winter day.

Szechuan noodle salad with fettuccine in a spicy peanut sauce made with ginger, garlic, chili paste, and sesame oil, surrounded by julienned vegetables and ham.

Smoky bacon and pecan barbecue sauce with honey, citrus, and a cayenne kick, blended smooth. This from-scratch BBQ sauce makes 5 cups and transforms any chicken, pork, or rack of ribs it touches.

Three beans simmer with tomatoes, jalapeños, and a full can of beer in this hearty vegetarian chili. Cumin and chili powder bring the heat home.

Homemade vegetarian black bean burritos with jalapeño, cumin, tomatoes, and oregano blended into a thick, spicy filling. Top with salsa, guacamole, and fresh cilantro.

Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.

One base recipe, five crunchy flavor combos: Tropical, Barbecue, Hot & Spicy, Herbed Pecan, and Curry. Baked cereal snack mix for parties, game day, or straight-from-the-oven snacking.

Nachos is definitely one popular Mexican food, and it's a perfect appetizer for party, make this luxury nachos to start celebrating Cinco de Mayo.

This is pleasently warm but not mouth burning hot!

Tex-Mex quiche loaded with taco-seasoned ground beef, cheddar, and chiles in a flaky pie shell, baked in egg custard and topped with fresh guacamole. Brunch meets taco night.

Pork shoulder chili with pinto beans, green olives, and olive juice for a briny twist. Slow-simmered with chili powder, paprika, celery seed, and Tabasco.

Vegetarian chili with dried pinto beans, TVP, meatless meat crumbles, jalapenos, and cocoa powder for depth. A hearty, plant-based big-batch chili with serious spice and body.