chili powder
1 - 12 of 19 Results
1 - 12 of 19
chili powder
  • Blackened Green Beans

    While “blackening” was a traditional New Orleans method of cooking spice-rubbed foods over very high heat, with the right seasoning blend, you can get equally good result over medium high heat. The idea is to slightly scorch, or blacken, the surface of the food to give it a deep, rich, savory flavor.

  • Sweet Potato and Black Bean Chili

    The smoky, sweet and spicy flavors blend beautifully in this sultry twist on chili. Make it meatless by omitting the bacon and adding ¼ teaspoon smoked paprika, and using vegetable broth in place of the chicken broth.

  • Roasted Chicken Thighs with Raspberry-Passion Barbecue Sauce

    No one will believe your secret ingredient in this pungent, fruity barbecue sauce is tea! The sauce may be made several days in advance and kept refrigerated until you’re ready to use it.

  • From-Scratch Creamy Enchilada Sauce

    Skip the store-bought – this creamy enchilada sauce makes a surprising and delicious pasta sauce perfect for a fun do-it-yourself pasta bar.

  • Hearty Ancho, Turkey and Pumpkin Chili

    Pumpkin is the secret ingredient that gives this smoky chili savory-sweet, creamy richness.

  • Spiced Green Bean Casserole

    A traditional side dish with a twist: cornmeal dusted onions on top and a spicy mushroom pepper cream sauce will make this your go-to green bean casserole recipe!

  • Chili Dogs

    Make the chili in advance if you’d like; it keeps well in the refrigerator for several days or freezes well.

  • Potato Tacos with Caramelized Onion and Avocado Relish

    Spicy and crunchy with a hint of sweetness from the caramelized onions, these are vegetarian tacos that even die-hard carnivores love.

  • Chicken and White Bean Chili

    Is it a soup or a stew? Call it what you will, you’re going to want to keep this recipe in your “favorites” file and bring it out on cold winter nights, when watching the game with a crowd…and on busy weeknights, too. Freeze leftovers in portion size containers for microwave friendly lunches.

  • Pork Tenderloin with Chimichurri

    The chimichurri (which can easily be doubled) keeps well in the refrigerator for several days, and is also wonderful drizzled over salmon, served with shrimp, red meat and chicken.

  • Tex-Mex Beef and Tortilla Casserole

    Make this crowd-pleaser as spicy—or not—as you like by controlling the amount of chipotle powder, and by using salsa that is as mild or fiery as you like.

  • Dry-Rubbed Skillet-Cooked Ribeye

    Learn how to prepare Dry Rubbed Skillet-Cooked Rib Eye Steak, a Texas classic.