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This recipe is by Trish Hall and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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In New Orleans, red beans and rice are traditionally served on Mondays because the dish uses up leftover Sunday ham. Grace Parisi likes making the recipe any day of the week, and she replaces the ham with smoky bacon.
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This homemade ground beef chili, a delicious meal from scratch, is made with red kidney beans and green chile peppers in a slow cooker.
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A favorite in Tuscany and at our house, this dish is also delicious served with grilled meats. (I love grilled sausages with it.)
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This succulent veal breast from Cormac Mahoney is a show-stopper at any gathering.
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Tempeh, bell peppers, and 3 kinds of beans simmer in a tasty, garlicky spice mix to make this vegan chili just perfect for chilly evenings.
Ingredients: beans, cayenne pepper
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Get Christina's Chili Bites Recipe from Food Network
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A fiesta of flavors with a hint of smokiness from chipotle peppers in adobo sauce in this chili with rice.
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Get Ancho Chili Powder Recipe from Food Network