Recipes for "chili"

In a small bowl, mix the chili powder, chipotle chili powder, ground cumin, oregano, thyme, and ground coriander seeds. Mix in water so that chili forms a light paste. Set aside.

Cook the bacon in a large skillet on medium high heat until crisp. Use a slotted spoon to remove from pan and set aside on a paper towel. Pour bacon fat from the pan into a separate container, reserve. When the bacon cools, crumble it into smaller pieces and set aside.

Increase heat to medium high, add back in 1 tablespoon of bacon fat. Working in batches so that you don't crowd the beef (crowding will steam cook the meat instead of browning it), brown the beef cubes on all sides, lightly salting as you cook the beef. Remove beef from pan, set aside.

Add another tablespoon of bacon fat to the pan. Add the chopped onions and sauté until soft, about 5 minutes. Add the garlic and jalapeño, cook until fragrant, about 1 minute more. Add the chili paste and cook for 2 to 3 more minutes.

Into a 6-quart, thick-bottomed Dutch oven, put onion-chili mixture, beef, bacon, tomatoes (break up the whole tomatoes with your fingers as you put them in the pot), water, lime juice, and sugar. Heat the chili on medium high heat until it comes to a simmer. Then reduce the heat to low. Cover and cook for 1 1/2 hours. Then uncover and cook for another half hour, keeping the temperature at a place where you can maintain a simmer.

Mix the cornstarch powder into a little water to dissolve the cornstarch (otherwise you'll have lumps to deal with) and add to the chili to thicken it.

Gently mix in the kidney beans. Add salt to taste. Adjust seasonings. Depending on the acidity of the tomatoes and lime juice, you may need a little more sugar to bring the stew to balance. At this point you can also add a little more chili powder if you desire more heat.

Sprinkle with grated cheddar cheese and chopped red onion. Serve with cornbread, tortilla chips, and/or rice.

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1. To make the dressing. Combine all ingredients in a blender. Blend until creamy, adding water as needed to thin. Season with salt.

2. To make the salad. In a salad bowl, combine the greens, chicken, cucumbers, herbs, and blueberries (if using). Pour over half the dressing, then toss to coat the greens.

3. Add the mangos, avocados, and peanuts. Pour over the remaining dressing. ENJOY the yumminess!

1. In a large dutch oven over high heat, brown the meat with the onions, peppers, chili powder, garlic powder, paprika, and cumin, breaking up the meat as you go, about 5 minutes. Mix in the salsa, tomato paste, hot sauce, and butter. Pour over 2 cups of broth. Season with salt. Stir to combine.

2. Partially cover and cook for 15 minutes, or simmer for up to all day. Chili is best the longer it has to cook! If you have more time, simmer over low. Stir in the black beans.

3. To make the cornbread. Preheat the oven to 375°F.

4. Whisk together all ingredients in a large bowl. Pull the chili off the stove and top with cheese. Spread the cornbread batter on top. Bake for 30–35 minutes or until the cornbread is golden on top and cooked through.

5. Scoop into bowls. Top, as desired. I like Greek yogurt/sour cream, avocado, cilantro, and green onions. Eat and enjoy!

Whisk olive oil, 1/4 cup cilantro, chili powder, garlic, lime juice, and salt together in a bowl; add shrimp, toss to coat, and marinate in the refrigerator for 20 minutes.

Heat a large skillet over medium-high heat; spray with cooking spray. Add onion, green bell pepper, and serrano chile pepper; saute until tender, 10 to 12 minutes. Transfer vegetables to a bowl and cover with aluminum foil to keep warm.

Pour shrimp and marinade into the same skillet over medium-high heat; cook until shrimp are pink and opaque, about 2 minutes per side. Stir vegetables into shrimp mixture; cook and stir until heated through, 2 to 3 minutes.

Spoon shrimp-vegetable mixture onto tortillas and top each with Cheddar cheese, lettuce, sour cream, tomatoes, and remaining 1/4 cup cilantro.

Broccoli: Preheat the oven to 425 degrees. Arrange the broccoli on a sheet pan; drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until softened and roasty. Smash each piece of broccoli with the back of a wooden spoon to create flat little crispy bites – transfer back to the oven and roast for another 5-10 minutes. If you have an air fryer, you could make this recipe for the broccoli.

Eggs: I use this egg cooker (affiliate link) and fill the water line to “medium.” I let the eggs rest in cold water for about 5 minutes when they’re done cooking. You can also just use a normal pot on the stove to make a 6-minute egg. Here’s more on that.

Pasta: Cook pappardelle according to package directions.

Sauce: Melt butter in a large skillet over medium heat. Add garlic; cook until soft and fragrant. Add hoisin, honey, chili oil, and miso; whisk until mostly incorporated (it’ll be a little chunky from the miso but it’ll smooth out). Add reserved pasta water and let it come to a gentle simmer; add pasta and continue to cook for 3-5 minutes until the sauce is coating all of the bits of pasta.

EAT! Half the time I just end up eating these noodles over the stove in all their slippery, spicy goodness. But if you can manage, get the smashed broccoli and soft egg served up on top of a bowl of noodles, with an extra dollop of chili crisp over the eggs, and that is one beautiful meal.

1. To make the broth. Melt together the butter, shallots, and butternut squash in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Mix in the wine, cooking until the wine cooks into the shallots, another 5 minutes. Add ginger and garlic and cook 1 minute.

2. Pour in the broth, soy sauce, and pinch of pepper. Simmer over low heat.

3. In a bowl, toss together the chicken and cornstarch.

4. Heat the olive oil in a large skillet over medium-high heat. Add the Thai red curry paste and cook 1-2 minutes, until fragrant. Add the chicken and toss to coat in the curry paste. Cook until the chicken becomes crispy, about 8 minutes. Remove from the heat and add the fish sauce or tamari/soy sauce.

5. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic crisps.

6. Arrange the noodles in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce, chicken, and green onions. Enjoy!

Mix flours, cornmeal, baking soda, baking powder, sugar and salt in a mixing bowl. Add egg, buttermilk, and oil and whisk until just combined. If batter seems too thick, add a tablespoon or more of buttermilk.

Heat a waffle iron and pour batter onto hot griddles. Cook until waffles are lightly crispy and golden brown on the outside. Keep in a warm oven until ready to serve.

Warm up chili on the stovetop. While chili is heating up, place a frying pan over medium heat. Crack 1-2 eggs at a time into the pan (depending on the size of your pan), keeping them separate. Allow to fry for 3-4 minutes or until the surface of the egg whites are cooked through. The middle should still be runny. I didn’t flip my eggs because they were cooked through already and I didn’t want to break the yolks, but you could flip and cook on the other side if you’re good at frying eggs. 🙂

Stack waffles on a plate and top with a scoop of chili and a fried egg.

1.  To make the salsa. Gently toss all ingredients in a bowl. Season with salt.

2. Preheat the oven to 450° F. Place the salmon on a baking sheet.

3. In a bowl, mix the olive oil, red curry paste, brown sugar, curry powder, and fish sauce. Rub the paste all over the salmon. Roast 10 minutes or until the fish is cooked to your liking. Switch the oven to broil and broil until lightly charred (watch closely!).

4. Meanwhile, in a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter is browning and the garlic is crisp. Mix in the onion flakes.

5. Break the salmon over the bowls of rice. Pour the chili butter over the salmon. Top with the mango salad. Enjoy!

1. To make the peanut sauce. Combine all ingredients in a bowl. Thin as desired with additional coconut milk.

2. To make the mango chili sauce. Combine the honey, lime juice, chili sauce, and vinegar in a bowl. Mix in the mango, cilantro, and basil. Season with salt.

3. Squeeze a little lime juice over the avocado. Create an assembly line of vegetables or toss all the veggies into a bowl.

4. Fill a shallow dish with warm water. Add each rice paper sheet, one at a time, for 5 to 10 seconds. Remove and place on a flat surface. Towards one end of the rice wrapper, begin layering avocado, lettuce leaves, herbs, and veggies. Spoon over 2 teaspoons chili sauce. Fold both ends to the center and roll to seal. Keep the rolls covered to prevent them from drying out.

5. Serve with both dipping sauces. ENJOY!

Stovetop Method: Put beans into a pot and cover with at least 3 inches of water—about 3 quarts for 2 1/2 cups of dry beans. Bring to a boil and then lower heat to simmer, covered, for about 2 1/2 hours.

The cooking time will vary depending on the batch of beans you have. The beans are done when they are soft and the skin is just beginning to break open.

Pressure Cooker Method: Put beans into a 4-quart or larger pressure cooker . Fill the pressure cooker with water up to the line that indicates the capacity for the pot (about 2/3 of the way). Cook for 30 to 35 minutes, until the beans are soft and the skins are barely breaking open.

Allow the pressure cooker to cool completely before opening. If there is resistance when attempting to open the cooker, do not open it, allow it to cool further. Follow the directions for your brand of pressure cooker. (See How to Make Fast No Soak Beans in a Pressure Cooker.)

Strain the beans from the cooking water.

When you're ready to begin making the chili beans (after the dried beans are cooked), cook the rice. Put 2 cups of rice in a medium thick-bottomed pot. Add 3 cups of water (less or more depending on package instructions), 1 tablespoon of butter (for flavor), and a teaspoon of salt. Bring to a boil, lower the heat to a low simmer, cover the pot and let cook for 15 minutes (again check your package instructions).

Remove from heat, keep covered, and let steam for 10 minutes.

In a large skillet, sauté onions in 2 tablespoons of olive oil until translucent on medium high heat, about 4 minutes. Add the garlic and chili powder and cook for 1 minute more.

Remove the onions to a bowl.

Increase the heat to high, and add the meat to the same pan used to cook the onions. Let cook for 1 to 2 minutes without moving so that the meat gets browned, then turn to brown on the other sides.

Add the onions and garlic back to the pan. Taste for spiciness and add more chili powder if desired.

Add the tomatoes, the sliced jalapeno pepper, the chopped parsley, 1 teaspoon of salt, and 1 teaspoon of sugar to counteract the acidity of the tomatoes. Stir to combine.

Once the beans are cooked, drain them. Add the beans to the meat and onions, adding another teaspoon of salt as the beans go in.

Simmer for 5 to 10 minutes, tasting and adding more salt if needed to taste.

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Stir in cilantro leaves right before serving, or sprinkle on top. Serve over rice or with warm corn tortillas.

Preheat the oven to 350 degrees F (175 degrees C).

Lightly grease a 9x13-inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns.

Pour the chili over the hot dogs, sprinkle with the chopped onion, then spread some mustard over the chili and the onion. Top off with the cheese.

Bake in the preheated oven for 30 minutes.

Fry the bacon over medium heat until it begins to get crispy, then add the chopped onions and fry over high heat, stirring often, until they begin to brown.

Stir in the ground beef. Cook over high heat, stirring occasionally, until the beef is browned, a few minutes.

When the beef is about halfway browned, stir in the chopped garlic.

Once the beef is well browned, stir in the tomato sauce, molasses and beef broth.

Add all the spices except the cayenne and stir well. Bring to a simmer and taste. Add salt or the cayenne if it needs it.

You can add more cayenne or chili powder if you like things really spicy, but taste first before adding more.

Cook the chili on a gentle simmer for at least 30 minutes before you start grilling the hot dogs. You can cook it several hours if you want to, adding a little more beef broth here and there if the chili gets to dry.

Grill the hot dogs over medium heat until they get a light char. Grill the hot dog buns briefly if you want – no more than a minute, as they will burn fast. You can also paint the buns with olive oil or butter before grilling if you’d like.

Dog goes in bun, chili goes on top, sprinkle on chopped red onion and shredded cheese, and have at it!

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In microwaveable safe bowl, melt first 3 ingredients. Stir well until blended together. Add black beans and seasoning, if desired.

Transfer to a mini-crockpot for serving. Serve with cilantro and chips!

Instant Pot: Place all ingredients except red peppers in the Instant Pot (affiliate link). Cook for 3 minutes (manual). Release steam immediately. If you get splatter, pause, or cover with a towel.

After: Mix in the red bell peppers and toss very gently, adding a little more water or oil as needed (it will be very sticky). Serve with garnishes – add hot sauce for an extra kick. Says me on every recipe ever. ♡

1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions. Drain and add to a large bowl with the carrots and peppers.

2. Meanwhile, in a food processor, combine the peanut butter, soy sauce, honey, curry paste, ginger, and 1/3 cup water. Pulse until combined and smooth. Pour the sauce over the warm noodles. Tossing well.

3. Heat 1 tablespoon sesame oil in a skillet over medium heat. Add the Halloumi and cook until golden, about 5 minutes. Remove from the skillet.

4. To the skillet, add 1/4 cup sesame oil, the garlic, and a pinch of chili flakes. Cook until the garlic crisps, about 5 minutes. Toss the Halloumi with 1/2 of the garlic oil, cilantro, basil, peanuts, and sesame seeds. Add the lime juice.

5. Divide the noodles between bowls and top with the halloumi, herbs, and additional chili garlic oil. Enjoy!

1. Preheat the oven to 425° F. On a baking sheet, toss together the butternut squash, olive oil, and curry powder. Bake for 25-30 minutes, or until tender.

2. Add the squash, green onions, honey, and a pinch of pepper to a bowl. Mash together with a fork.

3. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up and around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

4. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

5. To make the broth. Melt together the butter and shallots in a large skillet over medium-high heat. Cook until softened, about 5 minutes. Add the wine, cooking until the wine cooks into the shallots, another 5 to 10 minutes, or until the shallots have caramelized. Add ginger and garlic and cook 1 minute. Add the broth, soy sauce, and cinnamon. Simmer over low heat.

6. Heat a few tablespoons of oil in a large skillet set over medium heat. Add the dumplings and cook until the bottoms are golden brown, 2-3 minutes. Carefully pour 1/4 cup of water into the skillet. Immediately cover. Turn the heat to medium-low and let the dumplings steam for 4-5 minutes. Remove the dumplings from the skillet to a plate.

7. Arrange the dumplings in shallow bowls. Ladle the steaming broth over top. Top with chili crisp sauce and green onions. Enjoy!

1. To make the chili crisp. In a small skillet melt together the butter, garlic, and a pinch of chili flakes. Cook until the butter begins to brown and the garlic crisps. Remove from the heat. Mix in the chili flakes and sesame seeds, transfer to a heat-proof bowl.

2. In a large skillet, heat the olive oil and chicken, over medium heat. Cook the meat, breaking it up as it cooks, until the chicken is browned, about 5 minutes. Add the curry paste, soy sauce, and 1/3 cup water. Reduce the heat to medium and simmer until the sauce has thickened around the chicken, 5 minutes. Stir in the pickled ginger and a splash of the liquid in the jar. Cook until the ginger caramelizes, 2-3 minutes. Remove from the heat and stir in 2-3 tablespoons of the chili crisp sauce.

3. Preheat the oven to 425° F. Line the taco shells up on a sheet pan. Bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.

4. Meanwhile, make the salsa by combining all ingredients in a bowl.

5. To make the avocado crema, combine all ingredients in a blender and blend until smooth. Season with salt.

6. Serve the tacos topped with avocado, salsa, and extra chili crisp.

Preheat the oven to 450 degrees F. Melt the butter in a skillet over medium-high heat. Add the corn and 1/2 teaspoon salt and cook until tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 minute.

Spread the chili in an 8-inch-square baking dish. Top with half of the cheese followed by half of the corn mixture. Lay the polenta rounds on top, then sprinkle with the remaining corn and cheese.

Bake until the casserole is heated through and the top is golden, about 20 minutes. Let stand 5 to 10 minutes before serving.

1. Preheat the oven to 450° F.

2. On a lightly floured surface, push the dough out until it's thin (about a 10-12 inch circle). Transfer the dough to a baking sheet. Lightly brush the crust with olive oil, then sprinkle with sesame seeds.

3. Spread the marinara sauce and then the chili paste over the dough. Arrange the roasted red peppers on top. Add the fish sauce, if using, then sprinkle over the oregano. Add the mozzarella and provolone.

4. Bake for 10-15 minutes or until the crust is golden and the cheese is bubbling. Remove from the oven and top with a pinch of dried oregano, then honey. Slice and enjoy!

(if making homemade, otherwise use canned and skip to the next step). Heat the oil in a sauce pan on medium high heat.

Stir in the chili powder and cayenne. Let cook only for half a minute (if longer the chili will burn), and add the water and tomato paste. Whisk until smooth.

Add the garlic powder, onion powder, cumin, oregano, salt, and cornstarch slurry. Let come to a simmer and remove from heat.

Taste for heat. If you want it spicier, add more chili powder or cayenne. Note that the tortillas and chicken will absorb some of the heat, so allow for that and let it be a little bit spicier than what you want in the finished dish.

Set aside.

Traditionally, one would dip the tortillas in some sauce and then lightly fry them in a little oil, and then roll them up. It's a great way to infuse the tortillas with the chili sauce, but it's really messy and many tortillas are not sturdy enough to handle this treatment without falling apart.

So, instead, we soften the corn tortillas first, and then dip them in the sauce before rolling them. To soften them, and give them a little flavor from browning, I'll show you my mother's method for cooking the tortillas without using a lot of fat.

Heat a tablespoon of oil in a small saucepan to coat the pan. Place a tortilla in the skillet and heat for a few seconds, until the tortilla begin to show some air bubbles.

Use a metal spatula to flip to the other side for a few more seconds. Then add another tortilla on top of the first to soak up some of the excess oil. Flip them both together and add yet another tortilla.

Keep adding them wherever there seems to be some excess oil. The idea is to heat the tortillas and soften them with the minimum amount of oil.

As the tortillas become soft and heated, remove them to a paper towel to soak up even more excess oil. When you find you need more oil in the pan, add it.

Preheat the oven to 350°F. One by one, dip a tortilla in the enchilada sauce and place in a 9x13 Pyrex baking dish.

Place 2 to 3 tablespoons of chopped chicken in each tortilla. Sprinkle with a little cheese.

Roll up the tortilla. Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole dish.

Cover the tortillas rolls with the remaining sauce. Sprinkle with the remaining grated cheese.

I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without the sprinkled cheese. But she's in her 80s and sometimes doesn't remember these things. Or she remembers later and doesn't remember that she ever forgot them in the first place. But heck, I'm in my 50s and my memory isn't what it used to be either.)

Place in the oven and bake at 350°F for 10 minutes, or until cheese is bubbly.

Use a metal spatula to serve.

Serve with thinly sliced iceberg lettuce that has been seasoned with vinegar and salt (no oil), chopped red onions that have soaked for at least half an hour in vinegar and water, guacamole or avocado slices, and sour cream. Garnish with cilantro.

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Heat the oil in a large pot over medium-high heat. Add the ground beef and salt, and cook, undisturbed, until the underside is deeply brown, 4 to 5 minutes.

Use a wooden spoon to break the beef into smaller pieces (no smaller than 1/2-inch crumbles, leaving some larger), and cook, stirring occasionally until evenly browned, 8 to 10 minutes.

Transfer the beef to a colander set over a bowl to drain the fat; return the meat to the pot. Discard the fat.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Add the onions, celery, and jalapeño, and cook over medium-high heat, stirring often, until the onions are translucent, about 5 minutes.

Stir in the ground cumin and chili powder until darkened and fragrant, about 30 seconds.

Add the water, tomato sauce, diced tomatoes, diced tomatoes with green chilis, and beans, and bring to a boil.

Then, reduce the heat to low, and simmer, uncovered, stirring occasionally, until slightly reduced and the flavors meld, about 45 minutes.

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

Stir in the sugar and remove the pot from the heat. Serve warm with crumbled saltines and a dash of hot sauce.

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Simply Recipes / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood

1. Preheat the oven to 400°.

2. In a baking dish, toss together the chicken, garlic, paprika, cumin, salt, and pepper. Arrange the butter slices over the chicken. Bake for 20-30 minutes, until the chicken is cooked through.

3. Meanwhile, make the sauce. In a sauce pot, warm 4 tablespoons butter or olive oil with onion powder, garlic powder, cayenne, and chipotle chili powder. Add the fresno pepper or chil flakes to taste. Cook over low heat until melted. Remove from the heat, whisk in the honey and lime juice. Add the cilantro. Season with salt.

4. Spoon the sauce over the warm chicken. Serve the chicken and sauce over bowls of rice with fresh basil and additional sauce.

If you're using chicken breasts, cut them into 2 or 3 large pieces.

Add the tomato puree, broth, garlic, and spices to the slow cooker. Stir to mix and coat the chicken and vegetables. (Note: Wait to add the beans, corn, and vinegar until the end of cooking.)

It's fine if the chili ends up cooking a little longer on the "low" or "warm," too.

Shred the chicken right in the slow cooker; or if it feels easier, transfer the large pieces to a bowl, shred, and then return the chicken to the slow cooker. Taste the chili and add salt, pepper, or additional spices, if desired.

This should take about 15 to 30 minutes. Watch for the chili to start bubbling again.

Leftovers will keep refrigerated for up to a week or up to 3 months frozen.

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Add the chicken, tomatoes, chiles, chicken stock, buffalo wing sauce, chili powder, and cumin to a large pot or Dutch oven. Bring to a boil; reduce to a gentle simmer over medium heat, and cook until the chicken is cooked all the way through, about 25 minutes.

Remove the chicken breasts from the pot and shred with two forks. Return the shredded chicken along with the beans to the pot, and cook until the beans are warmed through, about 5 minutes.

Taste the chili and season with salt, pepper, and more buffalo wing sauce as desired. (Note: buffalo wing sauce tends to be high in sodium, so you might not need to add very much, if any, additional salt.)

Ladle the chili into bowls and serve topped with sour cream, crumbled blue cheese, diced green onion, tortilla chips, or whatever other ingredients you enjoy.

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Preheat oven to 400°F. Spread out the corn tortilla slices on a baking sheet lined with aluminum foil or parchment paper. Drizzle with olive oil and sprinkle with salt, sugar, and chili powder. Toss well to combine spices.

Bake for 15 minutes, stirring once or twice to make sure the strips are baking evenly. Remove and let cool. Strips will get crispy as they cool.

In a large pot or Dutch oven, heat olive oil over medium heat. Add onions, green peppers, corn, and garlic. Sauté for 5 to 6 minutes until vegetables soften.

Add roasted green chiles to the pot along with the cumin, paprika, salt, and pepper. Stir together and cook for 3 to 4 minutes .

Add shredded chicken and chicken stock and bring chili to a low simmer.

Turn heat down to low and simmer for five minutes.

In a blender or food processor, add drained and rinsed cannellini beans, water, and cilantro. Blend until the mixture has become a green paste. Add to the chili and stir until the soup has thickened slightly.

Serve with toppings: Add lime juice to the chili, taste, and adjust for seasoning. Serve garnished with avocado, cilantro, hot sauce (optional), and crispy corn chips.

Leftover green chili can be stored in the fridge for five days, or frozen for up to three months. Reheat gently on the stove.

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Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes. Add onion and garlic; cook and stir until meat is browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker.

Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, bell peppers, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt into beef mixture.

Cook until vegetables are tender and celery retains a slight bite, 6 to 8 hours on Low or 3 to 4 hours on High.

Combine ground beef, onion, and garlic in a large stockpot over medium heat. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain and discard excess grease.

Stir tomatoes, tomato sauce, chili powder, salt, and oregano into beef mixture. Break up tomatoes while stirring and bring to a boil, then reduce heat to simmer. Cover and cook, stirring occasionally, for 1 hour.

Stir in beans with liquid from the can. Simmer uncovered, stirring occasionally, for 20 minutes.

Crumble ground beef into a soup pot over medium-high heat. Cook and stir until evenly browned, 7 to 10 minutes. Drain off all but 1 to 2 tablespoons grease.

Add onion, 1 ½ teaspoons cumin, and red pepper flakes; cook and stir until onion is tender, about 5 minutes. Pour in chicken broth, condensed soup, and tomatoes; season with chili powder, salt, and pepper. Simmer for 30 minutes.

Pour in pinto beans, season with remaining 1 ½ teaspoons cumin and cayenne pepper, and simmer for 30 more minutes.

Place the textured vegetable protein (TVP) in water, and soak 30 minutes. Press to drain.

Heat the oil in a large pot over medium heat, and saute TVP, onion, and garlic until onion is tender and TVP is evenly browned. Season with salt, pepper, 1/2 the chili powder, 1/2 the cumin, 1/2 the cayenne pepper, and cinnamon. Mix in honey, beans, tomatoes, green bell pepper, and carrots. Cook, stirring, occasionally, 45 minutes.

Season the chili with remaining chili powder, cumin, and cayenne pepper, and continue cooking 15 minutes. To serve, divide into bowls, garnish with green onions and cilantro, and top with dollops of sour cream.

Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, coriander, oregano, chili flakes, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.

Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.

While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. Add onion and bell pepper to the chili, and continue cooking at a very low simmer.

In the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the zucchini, and cook stirring occasionally, for 5 minutes, or until lightly browned. Add the zucchini to the chili, reduce heat, and continue cooking 15 minutes more. Again, adjust the consistency with water as needed.

Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.

Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.

Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.

Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Gather all ingredients.

Cook and stir turkey in a large skillet over medium-high heat until crumbly and browned, 7 to 10 minutes; transfer to a slow cooker.

Stir in tomatoes, tomato sauce, pinto beans, kidney beans, black beans, onion, green chilies, chili powder, garlic, oregano, and cumin in the slow cooker.

Cover and cook on Low for 7 hours or High for 4 hours.

Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).

Spread 1 can of chili and beans in the bottom of a 9x13-inch baking dish.

Roll up franks inside tortillas and place in baking dish, seam side down, on top of chili and bean layer. Top with remaining can of chili and beans, and sprinkle with cheese.

Cover baking dish with aluminum foil, and bake in the preheated oven for 30 minutes. Enjoy!

Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.

Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.

Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.

Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.

Gather all ingredients.

Cook beef in a large pot over medium heat until browned and crumbly, about 5 to 7 minutes; drain.

Add onion and bell pepper; cook and stir for 5 minutes. Stir in beans, tomato juice, diced tomatoes, and pumpkin puree. Season with pumpkin pie spice, chili powder, and sugar.

Simmer chili until thickened and flavors have blended, about 1 hour.

Mixing up chili powder can really prompt a spate of sneezes. If you have a mask around, put it on.

If you have a newspaper or an advertising circular around, lay that out and use it as your work surface for easy cleanup. This is when subscribing to print media comes in really handy.

Combine all of the ingredients in a small bowl or large mortar and pestle. A lot of the spices tend to clump up, which is why I like to work out lumps in a mortar and pestle. This also combines everything thoroughly.

If you don’t have a mortar and pestle, whisk everything together in the bowl until combined and lump-free. If there are still lumps, sift everything together using a fine mesh sieve, or use your fingers (wear gloves if the chile powder is hot) to break apart the lumps.

Here’s an easy way to get that chili powder into a jar, tin, or other airtight container: get a sheet of paper and fold it in half lengthwise. Put the chili powder in the middle. Then carefully pick up the paper and insert one of the folded ends into the opening of your jar, creating a funnel. Tap the paper so a steady stream of the chili powder falls into the jar.

Label and date the chili powder. For the best flavor, store it in a cool, dark place and use it within a year.

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In a Dutch oven or heavy-bottomed pot over medium-high heat, add a drizzle of olive oil and then the ground beef. Brown the beef well, breaking it up with a wooden spoon while it cooks.

Let the beef cook for 5 to 6 minutes, until it’s lightly browned. There shouldn’t be any visible pink spots on the beef.

Add the onions, green peppers, jalapeño, and garlic to the chili and stir. Let the vegetables cook for a few minutes until they soften. Add the cumin, paprika, chili powder, salt and pepper, and stir together.

Finally, add the tomato paste and cornmeal and stir into the mixture. It will seem very dry at this point, but let it cook for a few minutes like that, stirring constantly, to develop some color.

Use the liquid to scrape up any bits stuck to the pan.

Bring the chili to a simmer and turn heat down to low. Let the chili simmer for at least 10 minutes, but it could simmer for hours at this point if you wanted to. Just keep an eye on it to make sure it has enough liquid and add water if it seems dry.

Serve the no bean chili with grated cheddar cheese, sour cream, and fresh scallions.

Leftovers can be kept in the fridge for a few days or frozen for up to two months. Reheat chili slowly on the stovetop.

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Stir together the cream cheese, onion powder, and 2 tablespoons of the sour cream until thoroughly blended. Use a silicone spatula or the back of a spoon to spread the cream cheese mixture into the bottom and sides of a 9-inch deep pie plate or 10-inch oven-safe skillet. Set aside until ready to use.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef and salt and cook, breaking up the meat into smaller pieces with a wooden spoon and stirring occasionally, until browned, crispy in some spots, and most moisture has evaporated, 8 to 10 minutes.

Transfer cooked beef to a paper towel-lined plate to drain. Do not wipe the skillet clean.

Add the chili to the skillet and bring to a simmer over medium-high heat, stirring occasionally. Remove from heat, and stir in the reserved beef. Season with additional salt to taste.

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Spoon the chili mixture over the cream cheese layer, then sprinkle with cheese. Bake until the cheese is melted and the dip is warmed through, about 20 minutes.

Top with green onions, tomatoes, and crispy fried onions. Serve with Frito’s scoops and remaining 2 tablespoons of sour cream.

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Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Simply Recipes / Photo by Fred Hardy / Food Styling by Jennifer Wendorf / Prop Styling by Lindsey Lower

Heat an 8-quart pot or Dutch oven over medium-high heat. Add the beef, breaking it up to cover the surface of the pot, and season with the salt. Let the beef sit, undisturbed, for about 3 minutes as the bottom browns. Use a potato masher or spatula to break up the beef into small pieces.

Add the onion, bell peppers, and garlic and sauté until they start to soften, about 2 minutes.

Add the chili powder, and taco seasoning. Stir continuously until the veggies have softened and shrunk, about 3 minutes. Look out for any super dark spots on the bottom of the pan. You can scrape them up with a wooden spoon or add a few tablespoons of the water of stock to keep the spices from burning.

Add the crushed tomatoes and stir, scraping up all the browned bits on the bottom of the pan. Pour in the kidney beans, liquid and all—it will help thicken the chili—and the water or stock. Bring to a simmer and cook for a good 5 minutes to fully marry the flavors. Taste and add more salt if desired. Serve immediately or cool, cover, and store in the fridge for up to 1 week.

Portion hefty bowls of chili and top with dollops of sour cream and cheddar cheese. If no one is looking, pile on the Fritos. I won’t tell.

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Tomato Salad: Toss the tomato cucumber salad ingredients together. Taste and adjust! (If you wanted to prep ahead, save the chopped tomatoes, cucumbers, and red onion in separate containers in the fridge with no liquids added until just before serving.)

Sauce: Stir up the sauce ingredients. Taste and adjust! This keeps super well in the fridge for several days.

Chicken and Banza: Make the chicken and the banza (or whatever carb you like).

You’re Done! Yum! Assemble and serve! Gah! So good.

Prep everything: Chop, measure, get everything all set up first.

Brown the beef: Heat the oil in a large Dutch oven over high heat. Toss the cut beef chunks with salt. Add the beef to the pot and let it cook, undisturbed, for a few minutes on each side until it gets nice and browned. You may need to do this batches depending on the size of your pan. Remove beef chunks and transfer to the slow cooker.

Saute onions and garlic: Add onions and garlic (and a bit more oil if needed); sauté until golden and softened. This process should lift a lot of yummy browned bits from the bottom of the pan.

Add spices: Add the brown sugar and spices; sauté for 3-5 minutes until nice and fragrant.

Add tomatoes and chiles: Add green chiles and crushed tomatoes; simmer for 3-5 minutes until bubbly and delicious.

Cook low and slow: Pour tomato mixture into the slow cooker over the beef chunks; gently nudge them around so they are surrounded in the sauce. Cook on high for 4-ish hours or low for 8 hours.

Serve: Shred the beef into big tender chunks (you should be able to do this directly in the slow cooker) and season with more salt to taste. Serve with sour cream, cheddar, green onions, and cornbread.

Prep: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Prepping the Tofu: Cut tofu in half so you have two even, flat pieces. Press the moisture out of the tofu, using paper towels or a towel. (The more water you remove, the faster it will crisp up in the oven, but I usually don’t spend more than 5-10 minutes here.) Cut tofu into cubes and transfer to a bowl. Add cornstarch, soy sauce, and olive oil. Toss gently to coat. It doesn’t have to be perfectly smooth, but just try to generally get all the pieces semi-covered.

Prepare Rice: Cook rice according to package instructions.

Bake the Tofu: Transfer to the baking sheet and roast for 20-25 minutes, stirring once or twice, to get the tofu evenly browned and crispy.

Make the Sauce: Mix Yum Yum sauce and chili crisp in a small bowl.

Mix Tofu and Sauce: When the tofu is done, toss it with several tablespoons of sauce, reserving sauce for topping.

Serve: Serve with rice, on a salad, noodles, whatever you like. Dollop with extra sauce if you want, and top with green onions. OOO-eee this is good!

Mix salt with ground beef. Set aside so it can get nice and salty while you prep the other ingredients. In a large Dutch oven over medium high heat, fry your bacon pieces until crispy. Drain on paper towel lined plates. Pour off most of the bacon fat, but leave 1-2 tablespoons for sautéing.

Add the onion, garlic, jalapeno, and carrots. Sauté until soft and fragrant.

Add the ground beef and spices. Brown until fully cooked.

Add the tomato paste. Sauté for 2-3 minutes.

Add tomatoes, beans, broth, and bacon. Bring to a low simmer. Cover it and let it hang out over low heat for at least 30-45 minutes, but ideally 2+ hours (this helps the flavors develop and this is why it’s Sunday chili). You can alternate between  keeping it over a low flame and just letting it rest in the hot pot. It will thicken, so use extra water or broth to thin it out to desired consistency.

BOOM! Top with all your favorite toppings. Make plans to revisit this again next Sunday.

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Whisk cake mix, 1 1/2 teaspoons ground ancho chile, and 1/4 teaspoon cayenne pepper. Beat in water, vegetable oil, and eggs with an electric mixer on medium speed; beat for 2 minutes. Spoon batter into the prepared muffin cups, filling them 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Remove and cool completely before frosting.

Sift 1 teaspoon ground ancho chile, 1/8 teaspoon cayenne pepper, and cinnamon with confectioners' sugar in a mixing bowl. Beat in cream cheese and butter with an electric mixer on medium speed until smooth; mix in vanilla extract.

Spread frosting onto cooled cupcakes in attractive swirls. Poke a small dried chile, stem-side up, into frosting as a garnish.

Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.

Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.

Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.

Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.

Gather the ingredients.

Place ground beef in a large pan, cover with cold water, and bring to a boil, stirring and breaking up beef with a fork to a fine texture. Slowly boil until meat is thoroughly cooked, about 30 minutes.

Add onions, tomato sauce, vinegar, garlic, Worcestershire sauce, and chocolate. Stir in chili powder, salt, cumin, cinnamon, and cayenne pepper until well mixed. Add cloves, allspice berries, and bay leaf.

Bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for 3 hours. Add water if necessary to prevent chili from burning.

Gather all ingredients.

Heat oil in a large pot over medium heat; cook and stir onion, bell pepper, Anaheim pepper, jalapeno peppers, and garlic in the hot oil until softened.

Meanwhile, heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.

Add Worcestershire sauce and garlic powder. Crumble bouillon cubes over beef and add beer. Continue to cook , scraping any browned bits from the bottom of the skillet, until liquid is hot, about 3 minutes.

Stir beef mixture into pepper mixture.

Stir crushed tomatoes, diced tomatoes, tomato paste, and wine to the beef mixture. Season with chili powder, 2 tablespoons cumin, brown sugar, pepper sauce, basil, paprika, salt, oregano, and black pepper.

Bring to a boil and reduce heat to medium-low. Cover and simmer until meat and vegetables are very tender and flavors have developed in the chili, about 90 minutes, stirring occasionally.

Mix kidney beans into beef and vegetables. Continue to simmer until beans are hot, about 30 minutes more.

Blend sour cream, cilantro, and remaining 1/2 teaspoon cumin in a food processor until smooth. Serve sour cream mixture with chili.

Serve hot and enjoy!

Gather all ingredients.

Heat a large stock pot over medium-high heat. Crumble ground chuck and sausage into the hot pan. Cook, stirring frequently, until meat is evenly browned. Drain off excess grease.

Pour in chili beans, spicy chili beans, diced tomatoes, and tomato paste. Add celery, onion, bell peppers, chile peppers, bacon bits, bouillon, beer, 1/4 cup chili powder, garlic, Worcestershire sauce, oregano, cumin, hot pepper sauce, basil, cayenne, paprika, sugar, 1 teaspoon salt, and 1 teaspoon black pepper. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.

Taste and season with more salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from the heat and serve, or cool, refrigerate, and reheat the next day.

To serve, ladle hot chili into bowls and top with corn chips and Cheddar cheese. Enjoy!

Place bacon grease into a large stainless steel soup pot over medium-high heat. Cook and stir cubed round and sirloin steak meat in hot bacon grease until well browned, about 10 minutes. Pour in onion soup and bring to a boil. Reduce to a simmer and cook for 7 minutes, stirring to dissolve any browned flavor bits from the bottom of the pot.

Stir in kidney beans, tomato sauce, tomato paste, chili powder, cumin, salt, and pepper. Bring to a boil, stirring frequently to avoid burning the bottom. Cover, reduce heat to low, and simmer for 1 hour, stirring occasionally.

Stir in cola, pepper sauce, and cocoa. Simmer until flavors blend, about 20 more minutes. Serve hot.

Gather all ingredients.

Stir together flour, chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt, basil, and black pepper in a bowl.

Store mixture in an airtight container.

Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight.

Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil.

Arrange the chicken skin-side down over the high-heat section of the grill and cook for about 5 minutes, or until you see dark, seared grilled marks. (If you'd like crosshatched grill marks, rotate the chicken 90-degrees halfway through.) Flip the chicken and keep over the hot section for another 4 to 5 minutes.

Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches a safe internal temperature of 165°F in the thickest part of the meat, another 10 to 15 minutes.

Exact timing will depend on your type of grill and the temperature, so check the chicken frequently and use your best judgment on when to flip and when the chicken is done.

When the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds. Serve while warm.

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Preheat the oven to 400°F.

Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain, rinse with cold water, and set aside.

Heat the oil in a large (12-inch) oven-safe skillet over medium heat. Add the onions and cook until softened, 2 to 3 minutes. Add the tomatoes and cook until they have broken down slightly and some of the liquid has evaporated, 3 to 5 minutes more.

Add the ground beef, black pepper, 1 tablespoon chili powder, and 1 tablespoon salt to the onion-tomato mixture. Cook, breaking up the ground beef with a wooden spoon, until brown and fully cooked, 5 to 8 minutes. Remove from heat.

Melt 2 tablespoons of butter in a saucepan over medium heat. Add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes.

Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking.

Once all the milk is added, bring to a simmer. Whisk frequently and scrape along the bottom of the pan, so it doesn't burn.

Cook until the sauce has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat, and add the shredded cheese and mustard. Stir until the cheese has melted. Taste and add salt and pepper as needed.

Combine the cooked pasta, chili mixture, and cheese sauce – you can do this in your skillet if it's big enough, otherwise use a large bowl. Mix until evenly combine, then transfer back to the skillet used to cook the chili. (Or transfer to a baking dish if your skillet isn't big enough.)

Melt the 2 tablespoons of butter and mix with the breadcrumbs, 1/2 teaspoon chili powder, and 1/4 teaspoon salt. Sprinkle evenly over top the chili mac and cheese.

Place the chili mac and cheese in the oven and bake until golden on top and the cheese sauce is bubbling, about 20 minutes.

Leftovers can be kept refrigerated for about a week. Reheat individual portions in the microwave, or larger amounts in a low oven. Leftovers can also be frozen in individual portions for up to 3 months; reheat in the microwave or in a low oven.