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cooking.nytimes.com
This recipe is by Pierre Franey and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: cucumber, yogurt, chili pepper, cumin
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My husband won't eat beans but LOVES chili, so I had to come up with this variation on an old favorite. Instead, it contains lots of canned tomatoes and onion. This is great served over rice with some shredded cheese and a dollop of sour cream.
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Try this recipe for tender, spicy, saucy hickory-smoked chicken wings made in your smoker without the wait.
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Seasoned brisket is slowed baked until fork-tender in this Texas-style beef dinner.
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This easy slow cooker sweet potato chili is made with tomato, chickpeas, corn, onion and lots of spices for a yummy no fuss mid-week dinner.
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Perfect for a Halloween dinner and sure to keep you warm while trick-or-treating, this spooky chili features ground beef, black beans, and kidney beans.
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A layer of peanut butter is hidden between a buttery crust and your favorite chili, and adds a little extra richness to this savory pot pie.
cooking.nytimes.com
One-Hour Texas Chili can be used for Frito pie You top either a small open bag of Fritos, or a pile of Fritos on a plate, with this beef chili, grated Cheddar cheese and chopped onions When served on a plate, some people call it a Straw Hat.
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First the beef is marinated in a spicy vinegar and oil - based sauce with onion, garlic, Worcestershire, and chili powder. Then it's grilled, cut into slices, and drizzled with a sweet lemony sauce made from the reserved marinade.
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my basic vegetarian chili. i add to it and change things every time i make it. the measurements are not set in stone and i generally add MUCH more garlic and...
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This super-easy Coney-style meat sauce is just what you need to add that extra little something to a hot dog or French fries.