Skip to content

Type what you have

Cook with

chili powder ×
Grilled Avocados
Appetizer American

Grilled Avocados

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Whisk olive oil, ground chipotle pepper, and chili powder together in a bowl; brush over the entire surface of the cut-side of each avocado.
  3. 3 Grill avocados, cut-side down, on the preheated grill until grill lines begin to form on the avocado flesh, about 5 minutes.

By kcinmalo

Sweet Spicy Pumpkin Seeds
Appetizer

Sweet Spicy Pumpkin Seeds

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
  3. 3 Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
  4. 4 Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
  5. 5 Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

By Traci

Delicious Baked Corn Chips
Appetizer

Delicious Baked Corn Chips

4.6

Prep
10 min
Cook
7 min
Total
19 min

Instructions

  1. 1 Place a rack in the top third of the oven and preheat oven to 400 degrees F (200 degrees C).
  2. 2 Arrange corn tortillas in a single layer, with no overlap, on a baking sheet. Brush tortillas with oil; sprinkle garlic salt, oregano, and chili powder on top.
  3. 3 Bake in the preheated oven, with the door slightly ajar, until crispy, about 7 minutes. Cool for 2 minutes before serving.

By dasunrisin

Firecracker Crackers
Appetizer

Firecracker Crackers

4.7

Prep
10 min
Cook
Total
550 min

Instructions

  1. 1 Whisk canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
  2. 2 Divide crackers evenly into two 1-gallon-sized sealable bags. Pour oil mixture evenly over crackers; seal the bags and flip to allow oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour.
  3. 3 Remove crackers from the bags and spread onto large platters. Allow to sit, 8 hours to overnight before serving.

By DOEYE

Sweet and Spicy Pecans
Appetizer

Sweet and Spicy Pecans

4.0

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Stir 1 cup sugar into the hot water in a large bowl until the sugar is completely dissolved. Soak the pecans in the water for 1 hour; drain.
  2. 2 Preheat an oven to 400 degrees F (200 degrees C). Line two 9x13 inch baking dishes with parchment paper.
  3. 3 Sift the 2/3 cup sugar, chili powder, and cayenne pepper together in a separate large bowl; add the pecans and toss to coat evenly. Spread the coated pecans in a single layer into the prepared dishes.
  4. 4 Bake in the preheated oven until the coating on the pecans are bubbly, stirring once, 10 to 15 minutes. Remove the pecans from the pans immediately and spread onto a counter or other flat surface covered with parchment paper to cool.

By Teressa DeJong Drenth

Air Fryer Maple-Chili Pumpkin Seeds
Appetizer

Air Fryer Maple-Chili Pumpkin Seeds

Prep
5 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat an air fryer to 300 degrees F (150 degrees C).
  2. 2 Place pumpkin seeds in a bowl. Pour melted butter over the seeds and stir. Add syrup, chili, powder, cumin, and salt. Stir until evenly combined. Place seeds in an even layer in the basket of the air fryer. Work in batches if necessary.
  3. 3 Cook for 30 minutes, shaking the basket every 10 minutes. Transfer the seeds to a paper towel-lined plate and let sit for 5 minutes.

By Soup Loving Nicole

Butter Popcorn With Sumac
Appetizer

Butter Popcorn With Sumac

3.7

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Combine butter and 1/2 tablespoon oil in a saucepan over medium-low heat; cook and stir until butter is just melted, 1 to 2 minutes. Stir sumac, chili powder, and salt into butter-oil mixture.
  2. 2 Heat 2 tablespoons oil in a large saucepan over high heat. Add 3 popcorn kernels to the oil and cover saucepan with a lid. Once the 3 kernels have popped, the oil is ready. Add the remaining popcorn, cover saucepan, and cook popcorn, shaking saucepan constantly, until you no longer hear popping. Remove saucepan from heat.
  3. 3 Transfer popcorn to a large heat-proof bowl and let sit for 2 minutes to ensure better coverage by the butter.
  4. 4 Pour half of the butter mixture in a second large bowl and swirl it around the bottom and sides; add popcorn and mix with a big spoon. Transfer the popcorn back in the first large bowl; stir again. Pour remaining half butter mixture into the second bowl and swirl around again; add the popcorn in and mix again.

By Nathan King

No-Fry Spicy Potato Skins
Appetizer

No-Fry Spicy Potato Skins

4.5

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Bake the potatoes for 1 hour. Remove the potatoes from the oven, but keep the oven on. Slice the potatoes in half lengthwise, and let them cool for 10 mins. Scoop out most of the potato flesh, leaving about 1/4 inch of flesh against the potato skin (you can save the potato flesh for another use, like mashed potatoes)
  3. 3 Cut each potato half crosswise into 3 pieces. Place the olive oil in a small cup. Dip each potato piece into the olive oil and place it on a baking sheet. Repeat this with the remaining potato pieces
  4. 4 Combine the salt and the spices and sprinkle the mixture over the potatoes. Bake the potato skins for 15 minutes or until they are crispy and brown. Serve them immediately.

By jen

Cajun Sugared Peanuts
Appetizer

Cajun Sugared Peanuts

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Stir sugar into water in a saucepan over medium heat; cook and stir until the sugar dissolves completely. Add peanuts, chipotle chile powder, kosher salt, chili powder, and garlic powder into the liquid.
  3. 3 Bring the mixture to a boil and cook, stirring constantly, until the liquid evaporates and the remaining syrup coats the nuts, about 15 minutes; spread immediately onto the prepared baking sheet. Use forks to separate any peanuts stuck together and to get an even layer.
  4. 4 Bake in preheated oven, stirring and then separating the peanuts every 5 minutes, until the peanuts are glazed, about 20 minutes total. Let peanuts cool completely before breaking into small pieces.

By Heather Mays

Chipotle Honey Roasted Peanuts
Appetizer

Chipotle Honey Roasted Peanuts

4.6

Prep
15 min
Cook
35 min
Total
170 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Stir together the sugar, chipotle powder, chili powder, and garlic powder in a small bowl; set aside.
  2. 2 Stir together the butter, honey, and kosher salt in a large saucepan over medium heat until the butter has melted, and the mixture is bubbly. Stir in the peanuts until well coated, then pour out into a 9x13 inch baking dish.
  3. 3 Bake in preheated oven until the nuts are golden brown, about 30 minutes. Stir the mixture 2 or 3 times to ensure even cooking. Once done, scrape the peanuts into a large metal bowl, and sprinkle with the spice mixture. Toss the peanuts to evenly coat with the spice mixture. Allow the peanuts to cool to room temperature, tossing every few minutes so the nuts do not stick together.

By noogie01

Easy Grilled Spicy Shrimp
Appetizer

Easy Grilled Spicy Shrimp

4.5

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  2. 2 Put shrimp in a large bowl; add chile sauce, paprika, garlic powder, onion powder, chili powder, and cumin and toss to coat.
  3. 3 Place shrimp onto the preheated grill using large tongs and cook until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 4 minutes.

By Cindy Anschutz Barbieri

Simple Roasted Chickpea Snack
Appetizer

Simple Roasted Chickpea Snack

3.9

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Whisk oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add chickpeas and toss to coat. Spread in a single layer on a baking sheet.
  3. 3 Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.

By cheldi

Praline Cinnamon Tortilla Chips
Appetizer Mexican

Praline Cinnamon Tortilla Chips

3.9

Prep
15 min
Cook
5 min
Total
35 min

Instructions

  1. 1 Stir sugar, cinnamon, chili powder, and black pepper in a shallow bowl until thoroughly combined.
  2. 2 Pour canola oil into a separate bowl.
  3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4 Dip tortilla squares into canola oil on both sides and press into the seasoned sugar mixture; arrange coated chips on baking sheets.
  5. 5 Broil chips until sugar bubbles and chips are crisp, about 2 minutes; watch carefully to prevent burning. Turn the chips over and broil other sides until browned, another 2 minutes. Let cool before serving.

By Morgiana Gillfillian

Roasted Butternut Squash Seeds
Appetizer American

Roasted Butternut Squash Seeds

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
  3. 3 Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
  4. 4 Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

By Alyssa Singer

Beer Batter Deep Fried Dill Pickles
Appetizer

Beer Batter Deep Fried Dill Pickles

4.2

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together the beer, 1 1/2 cups flour, pepper, garlic powder, chili powder, and seasoned salt in a large bowl. Dip the pickle slices into the beer batter, then coat them in the remaining 1 1/2 cups flour.
  2. 2 Fry the pickles in the preheated oil until golden and crisp, about 5 minutes.

By Tinita

Candied Nuts
Appetizer American

Candied Nuts

4.5

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Grease a baking sheet or line with a silicone mat.
  2. 2 Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
  3. 3 Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
  4. 4 Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

By Rob Tanner

Nacho-Flavored Roasted Chickpeas
Appetizer American

Nacho-Flavored Roasted Chickpeas

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.
  3. 3 Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.

By ellie

Simple Black Bean Dip
Appetizer

Simple Black Bean Dip

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 4-cup casserole dish.
  2. 2 Mix refried beans, chicken, onion, and 1/2 cup Colby-Monterey Jack cheese together in a large bowl. Stir until chicken is broken up and ingredients are well combined. Mix in chili powder, cumin, and seasoned salt and spoon mixture into the prepared casserole dish. Top with 1/4 cup Colby-Monterey Jack cheese.
  3. 3 Bake in the preheated oven until hot and bubbly, about 25 minutes.
  4. 4 Serve with tortilla chips and refrigerate any leftovers.

By Sandra Garth

Creamy Bean Dip with Canned Black Beans
Appetizer

Creamy Bean Dip with Canned Black Beans

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine sour cream, Cheddar cheese, black beans, 1/4 teaspoon parsley, paprika, chili powder, onion powder, garlic powder, pepper flakes, and pepper in a bowl; gently fold together so black beans aren't crushed. Sprinkle with more parsley, if desired.
  2. 2 Keep refrigerated until ready to serve. Keep chilled while serving.

By Amy Gronli

Baked Tortilla Chips
Appetizer Mexican

Baked Tortilla Chips

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Stack tortillas in layers of 5 or 6. Cut through each stack to make 8 wedges. Arrange wedges in a single layer on rimmed baking sheets.
  3. 3 Combine lime juice and oil in a spray bottle or mister; shake until well mixed. Spray the tops of the tortilla wedges until slightly moist.
  4. 4 Combine cumin, chili powder, and salt in a small bowl; sprinkle mixture over the chips.
  5. 5 Bake in the preheated oven for 7 minutes. Remove from the oven. Flip chips, then mist and season again.
  6. 6 Return to the oven, rotating the pans and switching racks. Bake, checking often to ensure they don't burn, until chips are lightly browned and crisp, 5 to 8 more minutes.
  7. 7 Remove from the oven and cool slightly before serving. Chips will crisp up more as they cool.
  8. 8 Enjoy with a side of salsa!

By Michele O'Sullivan

Best Chicken Lollipops
Appetizer

Best Chicken Lollipops

4.4

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Whisk salt, soy sauce, vinegar, garlic, green chiles, chili powder, and red food coloring together in a large bowl until even in color.
  2. 2 Push meat down to one end on each chicken wing; add wings to marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
  3. 3 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
  4. 4 Remove wings from marinade and shake off excess; mix cornstarch with marinade in the bowl to make a batter. Dip wings in the batter to coat.
  5. 5 Lower wings carefully into the hot oil working in batches if needed; fry until cooked through and crispy, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer to a paper towel-lined plate to drain.

By Israr

Guinness Beer Cheese Dip
Appetizer American

Guinness Beer Cheese Dip

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Heat cheese in slow cooker on High until melted, about 20 minutes.
  2. 2 Stir beer, salsa, Worcestershire sauce, chili powder, onion powder, and cayenne pepper into cheese until smooth and heated through, stirring frequently, about 10 minutes.

By HellYesItsSteve

Easy Slow Cooker Chicken Wings
Appetizer

Easy Slow Cooker Chicken Wings

3.7

Prep
5 min
Cook
300 min
Total
305 min

Instructions

  1. 1 Place chicken in slow cooker. In a medium bowl combine the chile sauce, lemon juice, molasses, Worcestershire sauce, hot pepper sauce, salsa, chili powder, garlic powder and salt. Mix together and pour mixture over chicken.
  2. 2 Cook in slow cooker on Medium Low setting for 5 hours.

By Sara