Type what you have

Ingredients

• ✓ red chile pepper
• garlic
• olive oil
• lime juice
• whole grain mustard
• sea salt
• black pepper
• salmon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a medium baking dish with aluminum foil; lightly grease foil.
2. 2 Grind garlic, chile pepper, and olive oil together with a mortar and pestle. Add lime juice, mustard, salt, and black pepper; mix until a thick paste forms.
3. 3 Place salmon fillets in the prepared baking dish; coat with mustard paste.
4. 4 Bake in the preheated oven until salmon easily flakes with a fork, 12 to 15 minutes.

By Natalie

Ingredients

• ✓ red chile pepper
• cooking spray
• red snapper fillet
• garlic
• garlic salt
• cilantro
• lime
• butter

Instructions

1. 1 Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top.
2. 2 Marinate in the refrigerator, 30 minutes to 1 hour.
3. 3 Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish.
4. 4 Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.

By mslisa

Ingredients

• ✓ red chile pepper
• olive oil
• pork tenderloin
• chicken broth
• teriyaki sauce
• brown sugar
• onion
• garlic
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes.
2. 2 Meanwhile, mix together chicken broth, teriyaki sauce, and brown sugar in a bowl. Stir in onion, garlic, red chile peppers, and black pepper.
3. 3 Put browned tenderloins in a slow cooker and cover with teriyaki sauce mixture. Cook on Low for about 4 hours, turning 2 to 3 times during cooking time to ensure even doneness. The internal temperature of tenderloins should reach 145 degrees F (63 degrees C).
4. 4 Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. Spoon liquid over slices when serving, if desired.

By Teri Carrillo-Fox

Ingredients

• ✓ red chile pepper
• red wine
• steak sauce
• orange
• green onion
• garlic
• ginger
• salt
• pepper
• beef sirloin steak

Instructions

1. 1 Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
2. 2 Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
4. 4 Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

By Sandy

Ingredients

• ✓ red chile pepper
• soybean oil
• onion
• green onion
• pimento pepper
• curry powder
• whipping cream
• cod
• garlic powder
• salt
• pepper

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
2. 2 Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

By Kristin

Ingredients

• ✓ red chile pepper
• green onion
• pork belly
• salt
• brown sugar
• rice vinegar
• fish sauce
• ginger juice
• soy sauce
• garlic
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Lay a large sheet of aluminum foil on a flat work surface. Lay 1/2 of the green parts of the green onions down in the center of the foil. Place pork belly, fattiest-side down, on top of the green onions. Top with remaining green parts of the green onions and sprinkle with salt. Fold aluminum foil tightly around pork and green onions. Wrap pork belly again in another sheet of aluminum foil. Place wrapped pork, seam-side up, into a loaf pan.
3. 3 Cook pork belly in the preheated oven for 5 1/2 hours. Turn off the oven and let cool in the oven for 2 hours. Remove from the oven and chill in the refrigerator, 8 hours to overnight.
4. 4 Remove pork from the foil and discard green onions. Cut pork into eight pieces.
5. 5 Cook bacon in a skillet over medium heat until crisp all over, 2 to 4 minutes per side.
6. 6 Whisk brown sugar, rice vinegar, fish sauce, ginger juice, and soy sauce together in a bowl.
7. 7 Remove most of the fat from the bacon skillet and discard. Add 1 tablespoon of the brown sugar glaze and increase the heat to medium-high. Add pork and cook until caramelized and glazed on all sides, about 10 minutes. Make a well in the center of the skillet and add white parts of the green onion, garlic, and peppers. Sauté until fragrant, about 1 minute.
8. 8 Pour water and remaining brown sugar glaze into the skillet; simmer until sauce thickens, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ red chile pepper
• shrimp
• cilantro
• olive oil
• yellow onion
• garlic
• salsa
• red bell pepper
• white wine
• lemon juice
• lime juice

Instructions

1. 1 Toss shrimp and half the cilantro together in a bowl.
2. 2 Heat olive oil in a skillet over medium heat; sauté onion until translucent, 1 to 2 minutes. Add garlic and sauté until browned, 1 to 2 minutes.
3. 3 Stir salsa, red bell pepper, white wine, red chile pepper puree, lemon juice, and lime juice into onion mixture; bring to a boil. Reduce heat and simmer, 2 to 3 minutes. Add shrimp to salsa mixture; cook and stir until shrimp are cooked through, about 5 minutes. Garnish with remaining cilantro and add more lemon or lime juice to taste.

By Emily

Ingredients

• ✓ red chile pepper
• red snapper
• basil
• peanut oil
• fish sauce
• yellow bell pepper
• garlic
• ginger
• tomato
• water
• brown sugar
• rice vinegar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a roasting pan with aluminum foil.
2. 2 Stuff snapper's cavity with ½ cup basil leaves; set aside. Heat peanut oil in a large skillet over high heat until smoking. Brown both sides snapper in the skillet, about 1 minute total. Transfer snapper to the roasting pan; drizzle with fish sauce. Reserve peanut oil in the skillet.
3. 3 Bake in the preheated oven until flesh flakes easily with a fork, 25 to 30 minutes.
4. 4 Meanwhile, reheat peanut oil in the skillet over medium heat. Add yellow pepper, chile peppers, garlic, and ginger; cook until peppers have softened, about 5 minutes. Stir in tomatoes, water, brown sugar, and rice wine vinegar; bring to a simmer over medium-high heat until thickened to desired consistency. Pour sauce over snapper; garnish with basil leaves.

By Chili Spice

Ingredients

• ✓ red chile pepper
• olive oil
• zucchini
• garlic
• tomato
• sweet onion
• vegetable broth
• tarragon
• dill weed
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add zucchini and garlic; cook and stir until lightly browned. Off heat, set aside.
2. 2 Combine tomatoes, onion, and chile pepper in a blender or the bowl of a food processor; pulse until puréed, leaving a few small chunks.
3. 3 Combine tomato purée and vegetable broth in a large pot; season with tarragon, dill, salt, and black pepper. Bring to a boil, reduce heat to low, and stir in zucchini-garlic mixture. Cover; cook for 45 minutes.

By Susan Elane Berry

Ingredients

• ✓ red chile pepper
• kale
• olive oil
• parmesan cheese
• oregano
• salt
• butter
• bread crumb
• cauliflower
• chipotle spice rub
• orange
• red wine vinegar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Spread kale on the baking sheet. Drizzle 1 tablespoon olive oil on top. Coat with Parmesan cheese, red chile pepper, oregano, and salt.
3. 3 Bake in the preheated oven until crisp, 15 to 20 minutes. Transfer to a plate.
4. 4 Heat butter in a small skillet until melted and starting to brown, about 5 minutes. Stir in bread crumbs. Remove from heat.
5. 5 Slice cauliflower into 1/2-inch "steaks". Rub 1 tablespoon olive oil and chipotle spice rub on top.
6. 6 Heat a large skillet over medium heat. Add cauliflower; cook and stir until browned, about 2 minutes per side. Transfer to the baking sheet.
7. 7 Bake in the preheated oven until just tender, about 15 minutes.
8. 8 Place cauliflower steaks on a large serving platter; top with crisp kale and orange.
9. 9 Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl. Drizzle over orange. Sprinkle bread crumbs on top.

By Robin K

Ingredients

• ✓ red chile pepper
• butternut squash
• olive oil
• cinnamon
• nutmeg
• kosher salt
• black pepper
• dark chocolate
• garlic
• maple syrup
• yellow onion
• chicken stock

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Rub each half of squash with 1 1/2 tablespoons olive oil and place cut-side up on baking sheet. Sprinkle cinnamon, nutmeg, salt, and pepper on each half. Place chocolate, garlic, chile, and maple syrup into the cavities of each half.
3. 3 Bake in the preheated oven until flesh is soft and tender, 45 to 55 minutes. Remove from oven to cool.
4. 4 Heat 1 tablespoon olive oil in a stock pot over medium heat. Cook and stir onion until translucent, about 5 minutes.
5. 5 Scoop flesh out of 1 butternut squash half, along with cavity contents, into a blender. Add onion and 2 cups chicken stock; puree until smooth. Pour into stock pot. Scoop flesh out of remaining butternut squash half, along with cavity contents, into blender. Add remaining chicken stock; puree until smooth. Pour into stock pot.
6. 6 Heat soup in stock pot over medium heat to desired temperature; add salt and ground black pepper to taste.

By HisAnomaly

Ingredients

• ✓ red chile pepper
• tomato
• vegetable oil
• onion
• garlic
• white wine
• basil
• parsley
• salt
• black pepper
• cod loin
• prawn

Instructions

1. 1 Fill a large bowl with ice and cold water. Slice an "X" in the bottom of each tomato. Bring a pot of water to a boil. Add tomatoes and cook for 2 minutes. Transfer tomatoes with a slotted spoon to ice water bath for 1 minute; drain. Peel tomatoes, starting from "X" side; chop.
2. 2 Heat vegetable oil in a skillet over low heat. Add onion and garlic; cook and stir until fragrant, about 2 minutes. Add tomatoes and chile pepper; cook and stir until tomatoes begin to reduce, 5 to 8 minutes. Add wine; reduce heat to medium. Cook until wine reduces slightly, about 5 minutes. Season with basil, parsley, salt, and black pepper.
3. 3 Place cod in tomato mixture; cover and cook 5 minutes. Flip cod; cook until fish flakes easily with a fork, 3 to 5 minutes more. Add prawns; cover and cook until prawns are bright pink on the outside and no longer translucent in centers, 2 to 3 minutes. Season with salt and black pepper.

By sslyon

Ingredients

• ✓ red chile pepper
• ground beef
• onion
• egg
• hot pepper sauce
• bread crumb
• paprika
• parsley
• salt
• pepper
• monterey jack cheese
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a bowl, mix the ground beef, onion, egg, hot pepper sauce, and bread crumbs. Season with paprika, parsley, salt, and pepper. In a separate bowl, mix the cheese, red chile pepper, and jalapeno pepper. Form the beef mixture into 4 balls, and press a well in the center of each. Stuff with equal amounts of the cheese mixture. Press meat around filling to seal. Arrange on a baking sheet, and press gently into thick patties.
3. 3 Bake 20 minutes in the preheated oven, turning once, until well done.

By gothlingbecka

Ingredients

• ✓ red chile pepper
• olive oil
• balsamic vinegar
• thyme
• rosemary
• garlic
• salt
• black pepper
• potato
• pumpkin
• onion
• garlic

Instructions

1. 1 Mix olive oil, balsamic vinegar, thyme, rosemary, minced garlic, salt, and pepper together in a bowl. Set aside for flavors to blend, about 40 minutes.
2. 2 Preheat an oven to 475 degrees F (245 degrees C).
3. 3 Combine potatoes, pumpkin, onions, red chile pepper, and whole garlic clove in a large bowl; pour olive oil mixture over vegetables and toss to coat. Spread vegetables in a roasting pan in 1 even layer.
4. 4 Roast in the preheated oven, stirring 1 or 2 times, until vegetables are tender, about 1 hour 10 minutes.

By Harry Dubya

Ingredients

• ✓ red chile pepper
• whole kernel corn
• vegetable broth
• potato
• onion
• garlic
• chili powder
• salt
• parsley
• black pepper
• soy milk
• margarine
• lime

Instructions

1. 1 Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
2. 2 Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.

By Megan Elizabeth Monts

Ingredients

• ✓ red chile pepper
• vegetable oil
• all-purpose flour
• onion
• celery
• green onion
• parsley
• garlic
• chicken broth
• salt
• shrimp
• rice
• parsley

Instructions

1. 1 Combine vegetable oil and flour in a large stockpot over medium heat; cook, stirring often, until roux is dark brown, 10 to 15 minutes.
2. 2 Stir onion, celery, green onion, parsley, and garlic carefully into the hot roux; it may splatter. Cook and stir until onion mixture is tender, about 5 minutes. Pour in broth. Season with salt and red chile pepper. Simmer gumbo, covered, until flavors combine, about 15 minutes.
3. 3 Stir shrimp into the stockpot; cook until pink and opaque, 3 to 5 minutes.
4. 4 Place 1/3 cup rice into each serving bowl. Ladle shrimp gumbo on top. Garnish with fresh parsley.

By Mark Lackey

Ingredients

• ✓ red chile pepper
• penne pasta
• vegetable oil
• mango
• red onion
• tomato
• red wine
• bay leaf
• clove
• cinnamon stick
• salt
• honey
• red wine vinegar
• cilantro
• black olive

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 9 to 13 minutes or until al dente; drain.
2. 2 Heat oil in a medium saucepan over medium heat, and stir in mango, red onions, and chile pepper. Cook for about 5 minutes, until onions are tender. Mix in tomatoes and wine. Stir in the bay leaf, cloves, and cinnamon stick. Cook, stirring occasionally, for about 10 minutes.
3. 3 Remove bay leaf, cloves, and cinnamon stick from the mango mixture. Season with salt. Mix in honey and red wine vinegar. Serve over cooked pasta with cilantro and olives.

By Marlies Monika

Ingredients

• ✓ red chile pepper
• beef chuck roast
• cayenne pepper
• kosher salt
• black pepper
• peanut oil
• butter
• king trumpet mushroom
• yellow onion
• sake
• chicken broth
• yellow miso
• maple syrup
• ketchup
• rice wine vinegar
• green onion

Instructions

1. 1 Season beef with cayenne pepper, kosher salt, and pepper.
2. 2 Heat peanut oil in a pan over high heat. Add beef and brown for 3 minutes on each side. Turn off the heat and transfer beef to a plate.
3. 3 Let the pan cool slightly, 1 to 2 minutes. Add butter and melt butter in the residual heat. Turn the heat to medium and add mushrooms, cut-sides down. Cook until mushrooms are light brown, 3 to 4 minutes. Flip and continue to cook until golden, 2 to 3 minutes more. Add onion and season with salt; cook onion until slightly golden, 3 to 4 minutes.
4. 4 Pour sake into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in chicken broth, miso, maple syrup, and ketchup, and bring to a simmer. Add browned beef, mushrooms, and any accumulated mushroom juices.
5. 5 Reduce the heat to low or medium-low, cover, and simmer until meat is fork-tender, 2 to 3 hours, turning beef halfway through cooking time.
6. 6 Stir in green onions, chile pepper, and vinegar. Cover and cook for 5 minutes more. Taste and adjust seasonings.

By John Mitzewich

Ingredients

• ✓ red chile pepper
• pineapple
• poblano pepper
• olive oil
• red onion
• orange juice
• kosher salt
• black pepper
• cilantro
• ground pork
• seasoned salt
• paprika
• dill weed
• garlic powder
• hot pepper sauce
• hamburger bun

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
4. 4 Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
5. 5 Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
6. 6 Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
7. 7 Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
8. 8 Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
9. 9 Place burgers on buns and garnish with pineapple salsa.

By waterlily78

Ingredients

• ✓ red chile pepper
• black pepper
• salt
• paprika
• squash seed kernel
• pumpkin seed
• manchego cheese
• arborio rice
• olive oil
• canola oil
• chicken broth
• beef broth
• pasilla chile pepper
• garlic
• onion
• tomatillo
• butternut squash

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Slice butternut squash in half; scoop out seeds and pulp in the lower center and discard. Place squash, cut-sides down, on the prepared baking sheet.
3. 3 Bake in the preheated oven until tender, 35 to 45 minutes. Remove from the oven and let cool slightly, about 10 minutes.
4. 4 Scoop squash flesh into a blender. Add tomatillo, onion, and garlic. De-stem and de-seed the dried chiles; add to the blender. Pour in 3/4 cup beef broth. Puree until fully integrated, 2 to 3 minutes. You can add a little more broth if the squash gets too dry, but don't flood it. It should be thickish. Set aside.
5. 5 Pour chicken broth into a 2-quart pot and bring to a boil. Reduce heat to a simmer.
6. 6 Heat canola and olive oil in a large, medium sided pan next to the hot broth over medium-high heat, 3 to 4 minutes. Set a ladle and a stirring spoon out next to the stove.
7. 7 Add a ladleful of simmering chicken broth to the rice; stir constantly with the spoon, allowing it to simmer until broth has mostly evaporated. Continue adding ladlefuls of broth and stirring it in until most of the liquid has evaporated, adding the blended squash mixture after about 10 minutes of cooking. Continue cooking and stirring in broth until rice swells up slowly and is tender, yet firm to the bite, 20 to 30 minutes. Stir in Manchego cheese and 1/2 of the pumpkin seeds.
8. 8 Pour into serving bowls and top with remaining pumpkin seeds and paprika; season with salt and pepper.

By The Jazz Chef

Ingredients

• ✓ red chile pepper
• masa harina
• salt
• jalapeno pepper
• parsley
• tomato paste
• water
• tomato sauce
• oregano
• paprika
• cumin
• garlic
• chili powder
• ground beef
• beef stew meat
• onion
• bacon drippings

Instructions

1. 1 Melt bacon drippings in a large, heavy pot over medium heat. Cook and stir onions in hot drippings until translucent.
2. 2 Combine beef, red chile pepper, chili powder, garlic, and cumin in a large bowl. Add to onions in the pot. Cook and stir until meat is crumbly and evenly browned (very browned, not just gray), about 30 minutes. Sprinkle in Hungarian paprika and oregano.
3. 3 Pour in tomato sauce, water, tomato paste, parsley, jalapeño peppers, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1 hour. During cooking you may squeeze the jalapeño peppers as it softens against the sides of the pot to release more heat if desired.
4. 4 Stir in masa harina. Cook and stir until desired consistency is achieved, about 30 minutes. Taste and adjust seasonings.

By KIKI810

Ingredients

• ✓ red chile pepper
• shrimp
• cajun seasoning
• parsley
• green chile pepper
• tomato
• onion
• tomato
• celery
• beer
• chicken broth
• garlic
• all-purpose flour
• olive oil
• pork sausage
• chicken breast
• olive oil

Instructions

1. 1 Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
2. 2 In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
3. 3 Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
4. 4 Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

By Allrecipes Member

Ingredients

• ✓ red chile pepper
• black pepper
• paprika
• onion powder
• liquid smoke
• whiskey
• garlic powder
• salt
• molasses
• worcestershire sauce
• honey
• brown sugar
• white vinegar
• tomato paste
• water
• onion
• vegetable oil
• black pepper
• baby back pork rib

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Cut each full rack of ribs in half to make 4 half racks. Season with salt and black pepper (more black pepper than salt); sprinkle 1 tablespoon ground chile pepper over meat.
3. 3 Wrap each half rack in aluminum foil. Bake in the preheated oven for 2 hours and 30 minutes.
4. 4 Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir onion in hot oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Add molasses, 2 teaspoons salt, garlic powder, whisky, remaining 1/2 tablespoon ground chile pepper, liquid smoke, onion powder, paprika, and 1/4 teaspoon black pepper. Bring to a boil, then reduce heat. Simmer uncovered until sauce thickens, about 1 hour and 15 minutes. Remove from heat and set sauce aside.
5. 5 Preheat an outdoor grill for high heat and lightly oil the grates.
6. 6 Remove wrapped ribs from the oven. Let stand for 10 minutes, then remove ribs from the foil.
7. 7 Cook ribs on the preheated grill for 3 to 4 minutes on each side. Brush sauce on ribs while grilling, just before you serve them (adding sauce too early will burn ribs).

By Scott David Hibbard

Ingredients

• ✓ red chile pepper
• garlic salt
• water
• green chile pepper
• tomato
• potato
• pinto bean
• chicken broth
• celery
• carrot
• yellow onion
• vegetable oil
• masa harina
• herbes de provence
• black pepper
• cumin
• onion powder
• oregano
• chili powder
• beef brisket

Instructions

1. 1 Cut brisket in half to fit the multi-functional pressure cooker; place halves on a large plate or sheet of waxed paper. Season both sides of brisket halves with chili powder, oregano, onion powder, cumin, black pepper, herbes de Provence, and red chile pepper; dredge in masa harina, reserving any that falls off.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil until hot; add brisket and brown both sides of each half, about 7 minutes. Transfer brisket halves to a plate. Add onion, carrots, and celery; sauté until slightly softened, about 5 minutes.
3. 3 Add chicken broth and beans to the cooker; add any reserved masa and browned brisket. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
5. 5 Remove brisket from the pressure cooker; set aside. Add potatoes, tomatoes, green chiles, and water to the cooker. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build. Trim excess fat from brisket and cut into bite-sized pieces.
6. 6 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Add up to 1 cup more water if too thick. Return brisket to the cooker; add garlic salt.
7. 7 Cook on low heat until warmed through, up to 1 hour.

By Candy Morehouse

Ingredients

• ✓ red chile pepper
• scallop
• cod
• shrimp
• mussel
• white wine
• black pepper
• salt
• cayenne pepper
• paprika
• thyme
• oregano
• basil
• clam
• parsley
• water
• tomato sauce
• tomato
• garlic
• green bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Sauté onion, bell pepper, chile pepper, and garlic in hot oil until tender. Add tomatoes, tomato sauce, water, parsley, juice from clams, basil, oregano, thyme, paprika, cayenne pepper, salt, and black pepper; stir well. Reduce heat and simmer for 1 to 2 hours, stirring in wine a little at a time.
2. 2 About 10 minutes before serving, add clams, mussels, shrimp, cod, and scallops. Increase the heat slightly and cook, stirring occasionally, until seafood is cooked through. The mussels will have opened, shrimp will turn pink, cod will flake easily with a fork, and scallops will be opaque.

By DeeDee Henderson

Ingredients

• ✓ red chile pepper
• cheddar cheese
• parsley
• pepper
• salt
• oregano
• cayenne pepper
• paprika
• chili powder
• water
• tomato
• black bean
• tomato sauce
• tomato paste
• jalapeno pepper
• red pepper
• green pepper
• garlic
• onion
• crimini mushroom
• olive oil
• ground venison
• venison
• mild sausage

Instructions

1. 1 Cook sausage in a large skillet over medium-high heat until crumbled and browned; place into a large Dutch oven. Sear venison cubes until well browned; add to sausage. Add ground venison, and cook until crumbly and no longer pink; place into Dutch oven.
2. 2 Heat olive oil in the skillet over medium-high heat. Stir in the mushrooms, and cook until soft, about 2 minutes. Stir in onion and garlic, cook until the onion is translucent, about 2 minutes. Add the green and red peppers, red chile pepper, and jalapeno; cook until softened, then add to Dutch oven.
3. 3 Stir in tomato paste, tomato sauce, black beans, diced tomatoes, and water. Season with chili powder, paprika, cayenne, and oregano. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the venison pieces are tender, about 2 hours.
4. 4 Season to taste with salt and pepper, and stir in parsley before serving. To serve, sprinkle with shredded Cheddar cheese.

By Jennifer Mills

Ingredients

• ✓ red chile pepper
• red pepper flake
• salt
• worcestershire sauce
• hot pepper sauce
• black pepper
• white sugar
• tomato-based chile sauce
• ketchup
• liquid smoke
• paprika
• garlic salt
• onion salt
• salt
• banana pepper
• black pepper
• seasoned salt
• panko bread crumb
• onion
• egg
• green chile pepper
• tomato
• ground beef
• cooking spray

Instructions

1. 1 Preheat smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions. Grease a loaf pan with cooking spray.
2. 2 Combine ground beef, diced tomatoes, eggs, onion, panko bread crumbs, seasoned salt, 2 teaspoons pepper, hot banana peppers, pink salt, onion salt, garlic salt, paprika, and liquid smoke flavoring in a large bowl. Mix well with your hands. Pack it into the prepared loaf pan, doming the top.
3. 3 Smoke meatloaf for 2 hours, adding wood chips to the drip tray according to manufacturer's instructions.
4. 4 Whisk ketchup, chile sauce, sugar, 1 tablespoon pepper, hot sauce, Worcestershire sauce, salt, red chile pepper, and red pepper flakes together to make sauce.
5. 5 Drain excess grease from meatloaf; spread sauce on top. Return to smoker for 30 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

By LJNew

Ingredients

• ✓ red chile pepper
• canola oil
• tilapia fillet
• cumin
• salt
• garlic powder
• oregano
• paprika
• brown sugar
• black pepper
• salt
• sriracha sauce
• onion
• jalapeno pepper
• avocado
• black pepper
• kosher salt
• cayenne pepper
• chipotle chili pepper
• honey
• lime
• sour cream
• cilantro
• red onion
• red cabbage

Instructions

1. 1 Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight.
2. 2 Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole.
3. 3 Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets.
4. 4 Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.

By Jenn

Ingredients

• ✓ red chile pepper
• vegetable oil
• tomato
• chicken breast

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Ingredients

• ✓ red chile pepper
• red kidney bean
• water
• preserved lemon
• sugar
• black pepper
• bay leaf
• garlic powder
• anise seed

Instructions

1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER