Chili Pepper Recipes: Going Way Beyond Chili Con Carne
Chilis are naturally rich flavour colorful and crunchy thanks to their high (but good-for-you) low-calorie content — and we can’t get enough of them. Adding chilis to a meal can spice up otherwise bland dishes. And eating it means your body is burning extra calories, which helps weight loss.
Since this fruit (yes, it’s technically a fruit) is so delicious, we want to include it in every meal. If you feel the same way, click through the slideshow below to see how you can sneak more Chilis, Peppers, Hot Sauce or Pepper Sauce into your life.
Adapting a watermelon appetizer idea, I have added fresh hot serrano pepper with a white balsamic vinegar. I first tried these out with my pickled peppers, but in the end decided that I prefer the fresh peppers.
Crab Pancakes With Sweet-Spicy Hoisin Sauce:
Here’s a guest-friendly way to stretch a half-pound of crabmeat. The pancakes, slightly flavored by the coconut milk in their batter, come out thin and tender, loaded with the crunch of fresh herbs and sesame seeds. The dipping sauce is a no-cook combo of hoisin, soy sauce and minced serrano pepper.
GREEN CHILE, CHICKEN, POSOLE SOUP:
Food52‘s Testing Notes:
WHO: Dymnyno is a winery cook and vintner in the Napa Valley.
WHAT: A nourishing roasted poblano soup with minimal distraction.
HOW: Soak dried hominy, char and peel chiles, simmer, puree, and — most importantly — garnish.
WHY WE LOVE IT: Dymnyno stays focused here, and each ingredient shines. Chewy hominy and crunchy cabbage shore up the spicy broth while lime and oregano do a tango.
HABANERO PEPPER JELLY:
My Pantry Shelf‘s Notes:
This is hands down our favorite home-canned product. When my husband and I were in college we ate so much of this jelly smeared on hard crackers with goat cheese that we dubbed it “The Snack”. In truth it was more like The Snack, The Lunch, The Dinner, you get the idea. Serve this sweet and spicy jelly with soft cheese such as chevre or brie. It is also an excellent addition to a grilled cheese sandwich or a glaze for grilled salmon. Yum!
The health benefits of eating Chilies are clear and proven, you can feel and experience the great rewards of eating these little balls of fire!
JAMAICAN JERK BURGER WITH CHIPOTLE-ORANGE MAYONNAISE:
Tonight I was craving a burger, but not just any plain burger, and definitely not a fast food burger! I wanted something with bold flavor that was different from anything I’ve had before that wouldn’t weigh me down. After flipping through my Bon Appetite Cookbook, I found the perfect burger to inspire me to make a burger that would satisfy all my needs…Jamaican Jerk Burger with an Chipotle-Orange Mayonnaise!
DEVILS ON HATCHBACK:
A&M’s Testing Notes:
Helenthenanny knows how to pack a lot of flavors into a tiny movie snack. We love how the hatchbacks are indulgent yet not gratuitous: there’s salty, smoky bacon, a hint of honey, jabs of heat from the chiles and peppercorns, and a blast of cream cheese that cools everything off. We do have one fix: the last step should say, “Chase with a good, cold beer!” – A&M
STUFFED CHILI PEPPER PAKORAS:
On the occasions that long hot peppers would be spotted in the market in Mumbai, there was exactly one snack that immediately popped to mind. Mirchi (chili pepper) pakora. These peppers were simply ‘useless’ for spicing regular food, being too mild, but by themselves deep fried in a chickpea flour batter… all they needed was a friend to catch up on the latest bollywood gossip & a cup of piping hot ‘Masala’ Tea. ..or a cold frosty mug of Beer!
CRAB MAQUE CHOUX:
theediblecomplex‘s Testing Notes:
A great dish for a crowd, this recipe is also a delicious showcase for both jalapenos and crab. The proportion of ingredients is spot-on, and the heat is assertive but not aggressive. A word of caution: Depending on which brand of Cajun seasoning you use, apply it with care — use too much and you’ll end up with an overwhelmingly salty dish. – theediblecomplex
SWEET & SPICY SESAME DUMPLINGS:
boulangere‘s Testing Notes:
I love these little treasures! I love the sweet-hot flavors! I love the salty-nutty combination! And I love, love, love that they are quickly fried for a crisp take on a dumpling. That satisfying crunch…..ooooh! I had to ask Panfusine what exactly jaggery was, as I was equally ignorant as to the hint “gud.” She kindly steered me to muscovado sugar, the sticky kind, for a substitution and I thought it was wonderful. I did use the lower measurement of it, as she indicated correctly that the frying step would accentuate the perception of sweetness, and I boosted the salt a bit. Her toasting, mixing and filling instructions were perfect, even for a pure novice like me. I am very grateful for her genius in deciding to fry them rather than steam, as the latter sounds like it takes much experience for success. If I can make these, anyone can! And all will love them! Thank you profoundly, Panfusine! – boulangere.
THAI CHILI MOLASSES MARINADE:
Judy at Two Broads Abroad‘s Notes:
This recipe came about because I was cooking for in-laws and they like things spicy. I have marinated many different types of beef–tenderloin, chuck ribs as well as chicken breasts and thighs and it’s always been a hit.
When cooking for friends and family I usually use three Thai chilis. If you want to tone it down start with one.
BACON-ROLLED PLANTAINS WITH YELLOW CHILLI SAUCE:
Kitchen Butterfly‘s Notes:
I ♥ Madame Jeanette peppers – hot and blossomy, sweet and fragrant and in the scotch bonnet family! These make a great perky condiment, perfect for everything – from bacon and plantain rolls to chicken and rice.
ICY SPICY MARGARITA:
This is a drink that can be adjusted to your taste, but combines the heat of a hot pepper with the cooling fruit of the mango, and the interest of a fresh herb. A tiny bit of milled pepper further accents the fruit. Use a jalapeno or fresno if you want less heat than the serrano. If you don’t have lemon verbena, you can substitute basil or cilantro. The hot and cold combo is confusingly wonderful. At first I thought I would want a frozen version of this drink, but I have decided that this version is best.
CHOCOLATE CHILLI TRUFFLES:
Kitchen Butterfly‘s Notes:
Truffles are amongst the easiest and nicest chocolate treats to make; You can make up the mix the day before if you’re short of time and then roll the truffles out when you’re ready! Tips: You can stud them with dried fruit and nuts by pushing them to the centre for a nice surprise. I’ve put soft coconut cubes in some. Using white powders like icing sugar and aniseed powder don’t work, they dissolve into the chocolate…and don’t look the best: they taste great though.
ROASTED CARROT HARISSA AND CRÈME FRAICHE CROSTINI:
A&M’s Testing Notes:
Warm, savory spices like cumin and coriander always bring out the best in sweet, roasted roots and gingerroot’s earthy carrot harissa is no exception. Nearly everything in this dish can be tweaked to your taste: lemon juice, garlic, salt, and perhaps most importantly the heat from the dried chiles. We love the whisper of garlic swiped over the toasts, and the smart suggestion to use the carrot greens as a garnish. – A&M
Forget expensive supplements – chillies are packed with some of the most important vitamins and minerals around. “Chilli peppers have amazingly high levels of vitamins and minerals.
SPICY BEEF AND BUFFALO CHILI:
brooke’s kitchen‘s Notes:
When the weather turns cold, I start craving chili. It’s always delicious and reminds me of winter. Plus, it’s easy to put together and leave on the stove to cook for hours. It also makes the best leftovers as it is often better the next day! Since I married a Texan, I have upped the spice level. Feel free to adjust to your taste. This is also a great recipe for a winter party or Super Bowl party. You can set out all of toppings and let guests top their chili how they like. Enjoy!
TUNA CEVICHE CHILE RELLENOS WITH AVOCADO CREMA:
Nothing gets me fired up like reinventing a classic or fusing different styles of cuisines.
Now Chiles rellenos (pronounced – Chee-lehs Rreh-yeh-nohs) as a traditional Mexican specialty are cheese stuffed, batter fried chiles such as Anaheim or Poblanos. Also, Peruvian (or Ecuadorian, depending on where you’re from) Ceviche (pronounced sa-vee-chay) is raw fish ‘chemically cooked’ in an acid such as lime juice.
So I have decided to not only fuse both these classic preparations but to also omit frying the chiles altogether and instead roast them only. I am then going to stuff them with the tuna ceviche & top it with some luscious avocado cream to pull together all the refreshing flavors.
HOT PEPPER AND CITRUS “TEA” ICE CREAM:
Adapting the Perfect Scoop’s Orange-Szechwan Pepper Ice Cream, I have introduced serrano, poblano, grapefruit and lime to each other. This is very silky smooth, creamy fresh flavor-rich ice cream. You brew the flavors together much like a tea, and then strain.
CHEESY CHILI PEPPER PINTO SLIDERS WITH CARAMELIZED ONIONS:
These sliders are refreshingly spicy due to the combination of spices, jalapenos and parsley. I used a slice of a specialty blend of colby and pepperjack cheeses and golden, caramelized onions to take things over-the-top. However, experimenting with toppings is half the fun. These sliders will satisfy meat-eaters and vegetarians alike!
MEXICAN CHOCOLATE MACARONS WITH CHILLI CREAM:
A&M’s Testing Notes:
It was great fun to make these macarons. This recipe was clear and easy. I think the main difference from many of the other recipes I’ve used is the inclusion of a sugar syrup (I think that’s what makes it a Swiss meringue?). Everything came out perfectly — I got feet! The cookies tasted terrific, with the rich Mexican chocolate and a whisper of cinnamon, and the creme was spicy — in fact, spicy enough, so I didn’t add the extra chili seeds as garnish. Two thumbs up. – MrsWheelbarrow
POBLANOS STUFFED WITH GOAT CHEESE AND GREENS:
BlueKaleRoad‘s Testing Notes:
Mexican food is a favorite and while I enjoy chiles rellenos, I agree with ChefHef that the deep fried part doesn’t always sit well. ChefHef’s “fresh and pure” approach is delicious! The roasted poblanos pair beautifully with the charred, caramelized flavor of the tomato sauce. I a big fan of greens and love that ChefHef incorporated some here. I used rainbow chard from my CSA box for the filling and it went well with the crunchy sweetness of the pine nuts and raisins. I am inspired to try other filling combinations now, too (perhaps eggs and greens for a brunch?). Overall, a lovely dish!
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