Type what you have

Ingredients

• ✓ chili powder
• corn
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Wrap 1 strip bacon around each ear corn, distributing evenly along cobs; sprinkle with chili powder.
3. 3 Wrap each ear in heavy-duty aluminum foil; grill until tender, 20 to 25 minutes.

By Bob

Ingredients

• ✓ chili powder
• kale
• olive oil
• kosher salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place kale into a large bowl and drizzle with olive oil; toss until evenly coated. Sprinkle with chili powder and kosher salt; toss again. Spread seasoned kale onto a baking sheet.
3. 3 Roast in the preheated oven for 5 minutes. Stir kale and continue roasting until the edges become brown and a little crispy, 5 to 8 minutes.

By SJRJA

Ingredients

• ✓ chili powder
• cream cheese
• cheddar cheese
• corn chip
• bell pepper

Instructions

1. 1 Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
2. 2 Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

By cluelesspanda

Ingredients

• ✓ chili powder
• honey
• mustard
• salt
• pork tenderloin

Instructions

1. 1 Whisk honey, Dijon mustard, chili powder, and salt together in a bowl; pour into a resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
3. 3 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 15 to 25 minutes.

By Sadie

Ingredients

• ✓ chili powder
• olive oil
• onion
• tomato
• black bean

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions and sauté until transparent, 5 to 7 minutes.
2. 2 Add tomatoes, beans, and chili powder; bring to a simmer. Cook, stirring occasionally, for 20 minutes or longer.

By Senalishia

Ingredients

• ✓ chili powder
• chicken leg
• garlic powder
• cayenne pepper
• salt
• tamari

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place chicken legs in a large bowl. Spread chili powder, garlic powder, cayenne, and salt onto the chicken; pour sauce over top. Mix thoroughly and transfer to a baking sheet.
3. 3 Bake, uncovered, in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By Fernandes

Ingredients

• ✓ chili powder
• black pepper
• cumin
• salt
• pork tenderloin
• hot pepper jelly
• balsamic vinegar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
3. 3 Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
4. 4 Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

By walshmartin

Ingredients

• ✓ chili powder
• chicken wing
• butter
• red pepper sauce
• tomato sauce
• cayenne pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Bake wings in the preheated oven for 30 minutes or until cooked through and crispy.
3. 3 Meanwhile, in a small bowl combine melted butter, red pepper sauce, tomato sauce, chili powder, and cayenne pepper. Mix together.
4. 4 When wings are baked, dip in sauce to coat well, then shake off excess and return coated wings to baking sheet. Reduce the oven temperature to 250 degrees F (120 degrees C) and bake for another 15 minutes to set sauce.

By WALTDOUD

Ingredients

• ✓ chili powder
• water
• rice
• ground beef
• tomato soup
• processed cheese

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low; cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. 2 Preheat an oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
3. 3 While the rice is cooking, heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the condensed tomato soup and chili powder; cook until heated through.
4. 4 Spread 1/3 of the rice into the bottom of the prepared baking dish and cover with 1/3 of the ground beef mixture. Place 2 slices of processed cheese over the meat, then cover with 2 more layers of rice and meat. Arrange the remaining 6 slices of cheese over the top.
5. 5 Bake in the preheated oven until the casserole has heated through and the cheese is bubbly and browned, about 20 minutes.

By CAMIMCC

Ingredients

• ✓ chili powder
• corn
• water
• sea salt
• lime zest
• butter

Instructions

1. 1 Peel back corn husks, leaving them attached at bottoms of ears; remove and discard silk strings around kernels. Return husks around ears; soak in a bowl of lukewarm water, about 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine salt and lime zest in a small bowl; set aside.
4. 4 Remove corn from water; peel back husks, keeping them attached. Pat corn dry using paper towels, leaving husks wet. Brush corn with melted butter; sprinkle lime salt and chili powder over entire surface of each ear.
5. 5 Cook on the preheated grill, turning occasionally, until tender, about 25 minutes.

By Janine

Ingredients

• ✓ chili powder
• olive oil
• onion
• pinto bean
• tomato paste
• vegetable broth

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

By Emma Maher

Ingredients

• ✓ chili powder
• hardwood pellet
• beef short rib
• montreal steak seasoning
• garlic powder
• worcestershire sauce
• apple juice

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ chili powder
• potato
• olive oil
• paprika
• garlic powder
• onion powder

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut potato into thick wedges.
3. 3 Mix olive oil, paprika, garlic powder, chili powder, and onion powder together in a medium bowl. Add potato wedges and toss to coat evenly; arrange on a baking sheet.
4. 4 Bake in the preheated oven, turning once or twice, until golden brown and crispy, about 45 minutes.
5. 5 Serve and enjoy!

By Ashlee

Ingredients

• ✓ chili powder
• mayonnaise
• corn
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush a thin layer mayonnaise on each ear of corn; sprinkle with Parmesan cheese, chili powder, salt, and black pepper. Wrap each ear in aluminum foil.
3. 3 Cook on the preheated grill, turning occasionally, until kernels begin to brown, about 10 minutes.

By pinkmalibu442

Ingredients

• ✓ chili powder
• chicken breast
• garlic powder
• cumin
• onion powder
• salsa
• green chile pepper

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Sprinkle with chili powder, garlic powder, cumin, and onion powder. Top evenly with salsa and green chile peppers.
2. 2 Cook on Low until chicken breasts are very tender, 6 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Shred chicken with 2 forks.

By EverFit Montana

Ingredients

• ✓ chili powder
• tortilla chip
• salt
• black pepper
• egg
• cooking oil
• catfish fillet

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cooking sheet with aluminum foil and spray lightly with cooking spray.
2. 2 In a shallow dish, mix together crushed chips, chili powder, salt, and pepper.
3. 3 In another bowl, mix egg and oil. Dip catfish in egg and oil mixture, then dredge in chips mixture. Place catfish on foil-lined baking sheet, and sprinkle any leftover chip mixture over the catfish.
4. 4 Bake in a preheated oven until catfish is flaky and white in the middle, 10 to 12 minutes.

By TANAQUIL

Ingredients

• ✓ chili powder
• cumin
• paprika
• salt
• pepper
• pork rib
• barbecue sauce

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
3. 3 Combine cumin, chili powder, paprika, salt, and pepper in a small jar; close the lid and shake to mix.
4. 4 Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible.
5. 5 Sprinkle as much of the rub onto both sides of ribs as desired. To prevent ribs from becoming too dark and spicy, do not thoroughly rub spices into ribs. Store any unused spice mix in a jar for future use.
6. 6 Place aluminum foil on the lower rack to capture drippings and prevent flare-ups. Lay ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low and close the lid; cook ribs, undisturbed as possible, until meat pulls away easily from the bone, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
7. 7 Brush ribs with barbecue sauce, and grill for an additional 5 minutes.
8. 8 Serve ribs as a whole rack, or cut between each rib bone and pile individually on a platter.

By Bonnie

Ingredients

• ✓ chili powder
• venison roast
• garlic
• grill seasoning
• beef broth
• butter
• flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Season venison with garlic, grill seasoning, and chili powder. Place into a casserole dish and pour in beef broth. Cover the dish with a lid.
3. 3 Bake in the preheated oven until the venison is tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 When the venison is almost finished, melt butter in a saucepan over medium heat until bubbling. Whisk in flour and cook, whisking constantly, until bubbling slows and flour turns a golden yellow, about 10 minutes.
5. 5 Whisk 1 1/2 cups broth from the venison roast into flour roux; simmer for 15 minutes, whisking frequently. Add venison to the gravy and serve.

By Ron

Ingredients

• ✓ chili powder
• cornish game hen
• lime
• olive oil
• cumin
• kosher salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Rub each hen with a lime half. Drizzle with olive oil, then season with chili powder, cumin, kosher salt, and black pepper. Place hens on a rack in a shallow roasting pan.
3. 3 Roast hens in the preheated oven for 15 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C).
5. 5 Continue roasting until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing.

By Mary Fortman

Ingredients

• ✓ chili powder
• bay scallop
• paprika
• olive oil
• garlic powder
• black pepper
• cayenne pepper

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Combine bay scallops, smoked paprika, chili powder, olive oil, garlic powder, black pepper, and cayenne pepper in a bowl; stir until evenly combined. Transfer to the air fryer basket.
3. 3 Air fry until scallops are cooked through, about 8 minutes, shaking basket halfway through cooking time.

By Soup Loving Nicole

Ingredients

• ✓ chili powder
• delicata squash
• butter
• lime juice
• lime zest
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash, skin-side up, into a large baking dish. Fill the dish with 1/4 inch water.
2. 2 Bake in the preheated oven until squash pierces easily with a fork, about 30 minutes.
3. 3 When the squash is almost finished, blend butter with lime juice and chili powder in a small bowl. Mix in lime zest, salt, and pepper.
4. 4 Remove squash from the oven, flip, and spoon butter mixture into the cavities. Serve immediately.

By Dave McIntyre

Ingredients

• ✓ chili powder
• sea salt
• black pepper
• red pepper flake
• garlic
• turkey breast
• canola oil

Instructions

1. 1 Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
2. 2 Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
3. 3 Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
4. 4 Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
5. 5 Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cliff G

Ingredients

• ✓ chili powder
• ground beef
• saltine cracker
• egg
• parsley
• salt
• oil

Instructions

1. 1 Mix together ground beef, 1 cup crackers, egg, chili powder, parsley, and salt in a large bowl until well combined. Form into 6 balls, then flatten into patties.
2. 2 Place remaining 1 cup crackers on a plate. Press patties in crackers until evenly coated. Place coated patties on a plate and refrigerate for at least 30 minutes.
3. 3 Heat oil in a large skillet over medium heat. Fry patties in hot oil until the centers are well done and the outside is golden brown, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By OMEGAJASMINE

Ingredients

• ✓ chili powder
• paprika
• salt
• onion powder
• chicken tender
• turkey bacon
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a rimmed baking sheet.
2. 2 Mix paprika, salt, and onion powder together in a small bowl. Sprinkle seasoning over both sides of each chicken tender. Wrap each tender with two strips of bacon, tucking the ends in to secure.
3. 3 Mix brown sugar and chili powder together in a small bowl. Gently roll each bacon-wrapped tender in the brown sugar mixture, pressing down to ensure good coverage.
4. 4 Arrange tenders on top of the prepared cooling rack, making sure to not overcrowd.
5. 5 Bake in the preheated oven until bacon is crisp and chicken is no longer pink in the center and the juices run clear, about 30 minutes.

By Soup Loving Nicole

Ingredients

• ✓ chili powder
• ground beef
• onion
• tomato
• worcestershire sauce
• salt
• black pepper

Instructions

1. 1 In a skillet over medium heat, brown the ground beef with the onion, until the meat is no longer pink, and the onion is soft; drain fat.
2. 2 In a Dutch oven or large saucepan, combine the ground beef mixture, and pureed tomatoes. Season with Worcestershire sauce, chili powder, salt and pepper. I just keep adding stuff until it tastes good. Bring to a boil, and let simmer for 15 to 20 minutes to blend flavors. Serve over rice.

By CANDIEB

Ingredients

• ✓ chili powder
• russet potato
• olive oil
• paprika
• parsley
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Pat wedges thoroughly with paper towels to remove surface moisture.
3. 3 Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; toss until well combined.
4. 4 Arrange half the wedges in the air fryer basket in a single layer; cook for 10 minutes.
5. 5 Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate. Repeat to cook the remaining wedges.
6. 6 Serve hot and enjoy!

By Nicole Russell

Ingredients

• ✓ chili powder
• potato
• olive oil
• salt
• black pepper
• onion powder
• cumin

Instructions

1. 1 Cut each potato in half lengthwise. Place each half flesh-side down on the cutting board and cut each half lengthwise again to make 4 large wedges. Cut each wedge in half lengthwise again for a total of 8 wedges per potato.
2. 2 Bring a large pot of salted water to a boil. Add potato wedges and boil for about 10 minutes. Drain in a colander.
3. 3 Whisk olive oil, salt, pepper, onion powder, chili powder, and cumin together in a bowl until smooth. Add wedges and gently toss to coat.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill wedges for 4 minutes. Flip and grill for 4 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ chili powder
• brown sugar
• paprika
• mustard
• salt
• black pepper
• beer
• chicken

Instructions

1. 1 Preheat a charcoal grill for medium-high heat, about 375 degrees F (190 degrees C).
2. 2 Mix brown sugar, chili powder, paprika, dry mustard, salt, and black pepper in a small bowl. Place half-full can of beer in the center of a plate.
3. 3 Fit whole chicken over the can of beer with the legs on the bottom; keep upright. Sprinkle 1 teaspoon of seasoning mix into the top cavity of chicken. Beer may foam up when seasonings fall inside the can. Rub remaining seasoning mix over entire surface of chicken.
4. 4 Remove grill plate and push coals to sides of grill. Put grill plate back on and place chicken, standing on the can, over indirect heat. Close the lid and cook chicken until no longer pink at the bone and the juices run clear, about 1 hour 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
5. 5 Remove chicken from the grill and let rest upright for 10 minutes before carefully removing the beer can, slicing, and serving; discard beer can.

By Hunter's Mom 2008

Ingredients

• ✓ chili powder
• brown sugar
• paprika
• salt
• garlic powder
• beef short rib
• aluminum foil
• barbecue sauce

Instructions

1. 1 Mix brown sugar, paprika, chili powder, salt, and garlic powder in a medium bowl.
2. 2 Cut ribs into equal portions. Generously rub spice mixture onto all surfaces of ribs; place ribs in a single layer in a glass baking dish. Cover and refrigerator for 30 minutes to 1 hour.
3. 3 Preheat grill to medium indirect heat, 375 to 400 degrees F (190 to 200 degrees C).
4. 4 Center one portion ribs on a 12x18-inch sheet of heavy-duty aluminum foil; add 2 ice cubes. Bring up the foil sides, then double-fold the top and ends to seal the packet, leaving room for heat circulation inside. Repeat to make 3 more packets.
5. 5 Arrange packets over indirect heat on the preheated grill. Cover and cook until tender, 1 1/2 to 2 hours.
6. 6 Uncover the grill. Keeping the foil packets on the grill, open them carefully by cutting along the top folds with a sharp knife, allowing steam to escape; then proceed to open packets fully.
7. 7 Brush ribs with about 1/2 cup barbecue sauce.
8. 8 Move packets over direct heat, cover, and continue grilling, turning once, until ribs are browned and crisp, about 5 minutes more.
9. 9 Serve with additional barbecue sauce as desired.

By Reynolds KitchensR

Ingredients

• ✓ chili powder
• chicken thigh
• tomato
• garlic
• ginger root
• salt
• turmeric
• coconut oil

Instructions

1. 1 Combine chicken thighs, tomatoes, garlic, ginger, chili powder, salt, and turmeric in a large, heavy pot over high heat; cook and stir until chicken begins to brown.
2. 2 Reduce heat to medium-low; cook until chicken tender, no longer pink at the bone, and the juices run clear, about 45 minutes. An instant-read thermometer inserted near but not touching the bone should read at least 165 degrees F (74 degrees C).
3. 3 Sprinkle with coconut oil before serving.

By sandradxb