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Dry black, kidney and pinto beans go into this slow simmering tomato based chili with ground beef and a whole head of garlic.
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This recipe is by Pierre Franey and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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Chunks of white meat chicken, Great Northern beans, salsa, and Pepper Jack cheese make this a super simple and super quick recipe sure to please everyone! Serve with tortilla chips and sour cream.
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This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company.
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Ground beef and potatoes are cooked in a rich tomato sauce seasoned with chili powder, garlic and hot pepper sauce to create this meaty chili.
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This quick ground beef and bean chili features green chiles and Cajun seasoning.
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This chili cornbread casserole checks all the boxes: chili, corn, Cheddar cheese, and Jiffy(R) cornbread.
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This is a Tex-Mex twist on stuffed chicken breasts. Chicken breasts are slow cooked with green and red peppers, tomato, cilantro, and cheese.
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This hearty black bean chili has ground turkey, is flavored with chili powder, oregano and basil, and perked up with a spoonful of red wine vinegar.
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Prepared salsa and chili seasoning mix speed preparation of this easy version of chili. Serve over cornbread or with crackers. Add jalapeno peppers for more heat.
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All you need for this refreshing treat is a jicama, lime, and chili powder.
Ingredients: jicama, lime juice, chili powder
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Chef John cooks fragrant jasmine rice with fresh ginger, chili flakes, turmeric, and coconut milk for a delicious side dish with spicy grilled meats.