Type what you have

Ingredients

• ✓ chile powder
• sesame oil
• thai basil
• garlic
• onion
• chicken breast
• mushroom
• bamboo shoot
• red curry paste
• coconut milk
• peanut butter
• curry powder
• brown sugar

Instructions

1. 1 Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add ⅓ basil and garlic: cook until garlic is fragrant, about 30 seconds. Add onion; cook until soft and translucent, 5 to 7 minutes.
2. 2 Add remaining 2 tablespoons sesame oil and chicken to the skillet: season with chili powder. Add mushrooms and bamboo shoots; cook until chicken slightly pink in centers and mushrooms start to lose moisture, 4 to 5 minutes. Stir in curry paste.
3. 3 Stir ½ coconut milk into chicken and vegetable mixture until evenly coated. Stir in peanut butter and curry powder until sauce thickens, 10 to 15 minutes. Reduce heat to low.
4. 4 Stir remaining ½ coconut milk and brown sugar into curry mixture; simmer until reaches desired consistency, 10 to 15 minutes. Top servings with remaining ⅔ basil.

By Mason Atom Wolak

Ingredients

• ✓ chile powder
• chicken thigh
• garlic
• ginger
• turmeric
• salt
• vegetable oil
• yellow onion
• tomato
• shrimp paste
• tamarind paste
• chicken stock
• sugar
• young green jackfruit
• curry powder

Instructions

1. 1 Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2. 2 Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3. 3 Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

By Brittney Tun

Ingredients

• ✓ chile powder
• brown sugar
• pork butt roast

Instructions

1. 1 Gather all ingredients.
2. 2 If desired, soak the pork butt in a brine solution for at least 4 hours or overnight. There's a recipe for a brine on this site titled 'Basic Brine for Smoking Meat'. You should do this covered and in the refrigerator.
3. 3 Preheat an outdoor smoker for 200 to 225 degrees F (95 to 110 degrees C). Place a roasting rack in a drip pan. While grill preheats, in a small bowl, combine the brown sugar, chili powder and any additional seasonings to your taste.
4. 4 Apply this liberally to the meat and rub it in with your fingers.
5. 5 Place a roasting rack in a drip pan and lay the meat on the rack.
6. 6 Smoke at 200 to 225°F (95 to 110°C) for 6 to 18 hours, or until internal pork temperature reaches 145°F (63°C).

By Smokin' Ron

Ingredients

• ✓ chile powder
• russet potato
• paprika
• garlic granule
• white pepper
• salt
• grapeseed oil

Instructions

1. 1 Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
2. 2 Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
4. 4 Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5. 5 Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
6. 6 Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.

By Bren

Ingredients

• ✓ chile powder
• oil
• onion
• salt
• garlic
• water
• pav bhaji masala
• tomato
• potato
• sweet corn
• coriander
• ground ginger
• lemon juice
• butter

Instructions

1. 1 Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
2. 2 Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
3. 3 Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

By Punkech Patel

Ingredients

• ✓ chile powder
• red onion
• lime juice
• cherry tomato
• cucamelon
• green chile pepper
• salt
• brown sugar

Instructions

1. 1 Combine onion and lime juice in a bowl; marinate for 15 minutes.
2. 2 Stir tomatoes, cucamelons, chile pepper, chili powder, and salt into onion; toss to combine. Taste; add brown sugar. Chill until ready to serve.

By nch

Ingredients

• ✓ chile powder
• soybean sprout
• sesame oil
• soy sauce
• sesame seed
• garlic
• green onion
• rice wine vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add bean sprouts and cook, uncovered, until tender yet still crisp, about 15 seconds.
3. 3 Drain in a colander, then immediately immerse in ice water for several minutes to stop the cooking process. Drain well and set aside.
4. 4 Whisk sesame oil, soy sauce, Korean chile powder, sesame seeds, and garlic together in a large bowl.
5. 5 Stir in bean sprouts and toss to coat; sprinkle with green onions and season with rice wine vinegar. Refrigerate before serving.

By Emmy

Ingredients

• ✓ chile powder
• barbecue sauce
• apple cider
• baby back pork rib
• cayenne pepper
• allspice
• nutmeg
• ground cumin
• thyme
• rosemary
• black pepper
• ancho chile powder
• paprika
• onion powder
• garlic powder
• sea salt
• brown sugar
• sugar

Instructions

1. 1 Mix white sugar, brown sugar, sea salt, chile powder, garlic powder, onion powder, paprika, ancho chile powder, black pepper, rosemary, thyme, cumin, nutmeg, allspice, and cayenne pepper together in a bowl to make the rib rub.
2. 2 Coat ribs evenly with rub. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight.
3. 3 Preheat smoker to 300 degrees F (150 degrees C) per manufacturer's instructions. Place ribs on smoker meat-side up. Smoke until browned, about 1 1/2 hour. Remove from smoker.
4. 4 Pour apple cider into an aluminum roasting pan. Position ribs in the pan, standing on end if needed. Cover with aluminum foil. Return to the smoker. Continue smoking ribs until tender, about 2 hours more.
5. 5 Transfer ribs to a grill. Brush barbeque sauce on top. Grill until dark brown, about 10 minutes per side.

By ccryder81

Ingredients

• ✓ chile powder
• vegetable oil
• ground beef
• soy bean paste
• water
• salt
• pepper
• soft tofu
• egg
• sesame seed
• green onion

Instructions

1. 1 Heat the vegetable oil in a large saucepan over medium heat. Stir in the Korean chile powder and ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Stir in the soy bean paste, coating the beef. Pour in the water and bring to a boil. Season with salt and pepper. Gently drop tofu into the soup and continue cooking until the tofu is heated through, 1 to 2 minutes. Remove from heat and quickly add the egg into the soup, stirring gently to break it up. Garnish with sesame seeds and green onion.

By susi EM

Ingredients

• ✓ chile powder
• coriander
• cumin
• cardamom
• black pepper
• clove
• vegetable oil
• water
• salt
• chicken wing

Instructions

1. 1 Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
2. 2 Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By MICHELLE CHEN

Ingredients

• ✓ chile powder
• oil
• black mustard seed
• onion
• garlic
• ginger
• turmeric
• salt
• cauliflower
• lemon juice

Instructions

1. 1 Heat oil in a small skillet over medium-high heat; add mustard seeds and cover skillet. Cook until seeds stop popping, 2 to 3 minutes. Add onion to the skillet; cook and stir over low heat until translucent, about 10 minutes.
2. 2 Mix garlic, ginger, turmeric, chile powder, and salt into onion mixture; cook and stir for 30 seconds. Add cauliflower; cook and stir for 1 minute. Transfer cauliflower to a microwave-safe bowl and cover bowl.
3. 3 Cook cauliflower in microwave until tender, about 3 minutes. Drizzle lemon juice over cauliflower.

By PTG

Ingredients

• ✓ chile powder
• garlic powder
• white sugar
• salt
• black pepper
• pork tenderloin
• olive oil
• jalapeno pepper
• ground cumin
• cream cheese
• bacon
• kitchen twine

Instructions

1. 1 Mix chile powder, garlic powder, sugar, salt, and pepper together in a bowl. Cut a pocket lengthwise down the middle of the pork tenderloin. Apply the spice mixture all over the tenderloin.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a roasting pan.
3. 3 Heat olive oil in a skillet over medium heat. Cook jalapenos, flipping occasionally, until tender, 7 to 10 minutes. Sprinkle with cumin. Let cool until easily handled; chop.
4. 4 Spread cream cheese inside the pork tenderloin. Add chopped jalapenos. Wrap bacon slices around the tenderloin in a spiral. Secure with kitchen twine. Make sure to tie up tightly to close the pocket.
5. 5 Transfer the tenderloin to the skillet. Cook over medium heat, rotating continuously, until golden, about 30 seconds on each side. Place the tenderloin in the prepared roasting pan.
6. 6 Roast in the preheated oven until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C), 30 to 35 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes. Remove kitchen twine and slice, topping with any of the stuffing that may have overflowed in the pan.

By Elizabeth

Ingredients

• ✓ chile powder
• olive oil
• onion
• poblano chili
• potato
• flank steak
• garlic powder
• corn tortilla
• cilantro
• pico de gallo
• hot sauce

Instructions

1. 1 Heat 1/2 tablespoon oil in heavy large non-stick skillet over medium-high heat. Add onion and chilies and saute until tender, about 10 minutes. Transfer onion mixture to bowl (do not wash skillet). Heat 1 tablespoon oil in same skillet over medium-high heat. Add potatoes and saute until golden brown and tender, about 12 minutes. Return onion mixture to skillet with potatoes and keep warm.
2. 2 Meanwhile, sprinkle both sides of steak generously with garlic powder, chili powder, salt and pepper. Heat remaining 1/2 tablespoon oil in heavy large skillet over medium-high heat. Add steak and cook until browned on both sides, turning once, about 8 minutes total for medium-rare. Transfer steak to cutting board; let rest 5 minutes.
3. 3 While steak rests, heat tortillas on griddle or over gas flame until warm, turning frequently with tongs.
4. 4 Thinly slice steak. Top tortillas with steak and potato mixture; sprinkle with cilantro. Serve passing pico de gallo and/or hot sauce separately.

By Potato Goodness

Ingredients

• ✓ chile powder
• vegetable oil
• onion
• salt
• garlic
• ginger root
• turmeric
• tomato
• basmati rice
• water

Instructions

1. 1 Heat oil in a saucepan over medium heat; cook and stir onions until golden, 10 to 15 minutes. Add salt, garlic, chile powder, ginger, and turmeric; stir to coat. Mix tomatoes into onion mixture; cook and stir until tomatoes begin to break down, 5 to 10 minutes.
2. 2 Stir rice into onion-tomato mixture and pour in water. Bring to a boil; reduce heat to low, cover, and simmer, stirring occasionally, until rice is tender and liquid is absorbed, 15 to 20 minutes.

By rphel685

Ingredients

• ✓ chile powder
• chicken thigh
• turmeric
• cumin
• salt
• vegetable oil
• onion
• red chile pepper
• pigeon pea
• fenugreek seed
• water

Instructions

1. 1 Combine chicken thighs, turmeric, cumin, chile powder, and salt in a large bowl; mix until thoroughly coated. Cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2. 2 Heat oil in a large skillet over medium heat. Add onion, chile peppers, split pigeon peas, and fenugreek seeds; cook and stir until fragrant, about 3 minutes. Add chicken; cook until browned, about 5 minutes per side. Reduce heat and stir in water. Scrape up browned bits from the bottom of the skillet and simmer until flavors combine, about 7 minutes.

By Kavin Fatehchand

Ingredients

• ✓ chile powder
• olive oil
• onion
• ground beef
• tomato
• curry powder
• paprika
• salt
• black pepper
• cayenne pepper
• pea

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Add onion; cook and stir until browned, 5 to 8 minutes. Add beef and tomatoes. Cook, uncovered, until tomatoes break down, about 15 minutes.
2. 2 Add curry powder, paprika, salt, pepper, chile powder, and cayenne. Cover and simmer until flavors combine, about 30 minutes. Uncover and stir in peas with liquid. Cook until heated through, 3 to 5 minutes.

By danie

Ingredients

• ✓ chile powder
• ✓ chile powder
• eggplant
• turmeric
• vegetable oil
• salt
• coconut milk
• tamarind pulp
• coriander powder
• turmeric
• vegetable oil
• mustard seed
• curry leaf
• red chile pepper

Instructions

1. 1 Season brinjal with 1/4 teaspoon chile powder, 1/8 teaspoon turmeric powder, and salt; set aside until flavors to set, 3 to 4 minutes.
2. 2 Heat 1 tablespoon oil in a large skillet over medium heat; cook and stir brinjal until lightly browned and tender, about 10 minutes. Remove skillet from heat.
3. 3 Combine coconut milk, reserved tamarind juice, 1 1/2 tablespoons chile powder, coriander powder, 1/2 teaspoon turmeric powder in a saucepan; heat over medium heat until flavors have combined, 5 to 10 minutes. Add cooked brinjal and mix well.
4. 4 Heat 2 tablespoons vegetable oil in a separate skillet over medium heat; add mustard seed, curry leaves, and dried chile peppers. Cook and stir until fragrant and toasted, 2 to 3 minutes. Pour oil mixture over brinjal.

By Aysha Shifna

Ingredients

• ✓ chile powder
• pork butt roast
• salt
• oregano
• cumin
• black pepper
• paprika
• olive oil
• orange juice
• onion
• garlic

Instructions

1. 1 Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl.
2. 2 Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic.
3. 3 Cover pork cubes with orange juice, onion, and garlic.
4. 4 Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.
5. 5 Remove pork from the pressure cooker and shred meat.

By Jennifer Sierra-Quick

Ingredients

• ✓ chile powder
• chicken thigh
• lemon
• ketchup
• garlic powder
• onion powder
• coriander
• cumin
• garam masala
• brown sugar
• paprika
• sage
• mint
• cooking spray

Instructions

1. 1 Place chicken thighs in a bowl. Season with lemon juice, ketchup, garlic powder, onion powder, coriander, cumin, garam masala, brown sugar, chile powder, paprika, sage, and mint. Mix well. Use clean hands to rub the seasoning on top of and underneath the skin of the chicken thighs.
2. 2 Cover the bowl with aluminum foil and let marinate in the refrigerator, 4 hours to overnight.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with cooking spray. Spread chicken over the bottom.
4. 4 Bake in the preheated oven until tender and juicy, about 45 minutes.

By NutmegBunny

Ingredients

• ✓ chile powder
• walnut
• olive oil
• onion
• salt
• black pepper
• black bean
• rice
• vegan barbeque sauce
• cornflake crumb
• brown sugar
• paprika
• cumin

Instructions

1. 1 Toast walnuts in a skillet over medium heat, stirring frequently until lightly browned and fragrant, 5 to 7 minutes. Crush into fine pieces using a mortar and pestle or a food processor.
2. 2 Heat oil in the same skillet over medium heat. Add onion; cook and stir until lightly browned, about 5 minutes. Season with salt and black pepper.
3. 3 Mash beans in a large bowl using a fork; stir in walnuts, onion, rice, barbecue sauce, cornflake crumbs, brown sugar, chili powder, paprika, and cumin. Season with salt and black pepper; stir until mixture is well combined and holds together. Shape into 10 patties.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Place a sheet of aluminum foil on the grate.
5. 5 Place patties on the foil; cook on the preheated grill until browned, 5 to 8 minutes per side.

By megfranc

Ingredients

• ✓ chile powder
• vegetable oil
• onion
• garlic
• ginger paste
• coriander
• cumin
• turmeric
• black pepper
• tomato puree
• water
• vinegar
• salt
• egg

Instructions

1. 1 Heat oil in a large pot over medium heat. Add onion; cook and stir until browned, about 5 minutes. Stir in garlic and ginger paste. Mix in coriander, cumin, turmeric, chile powder, and black pepper; cook until fragrant, about 1 minute. Add tomato puree; cook until curry thickens, about 4 minutes.
2. 2 Pour water into the pot; bring sauce to a boil. Stir in vinegar and salt. Slip eggs into the pot; cook until flavors combine, about 5 minutes.

By Louella

Ingredients

• ✓ chile powder
• spinach
• ghee
• onion
• garlic
• ginger paste
• turmeric
• garam masala
• coriander seed
• black pepper
• salt
• coriander
• cumin
• tomato

Instructions

1. 1 Wash spinach; shake dry and stem. Slice into 1-inch strips.
2. 2 Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.
3. 3 Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.
4. 4 Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.

By Shana

Ingredients

• ✓ chile powder
• soy sauce
• gochujang
• brown sugar
• garlic
• sesame oil
• ginger root
• vegetable oil
• chicken breast
• carrot
• potato
• leek
• onion
• habanero pepper
• water

Instructions

1. 1 Combine soy sauce, gochujang, brown sugar, garlic, sesame oil, ginger, and chile powder in a bowl for the marinade.
2. 2 Heat 1 tablespoon vegetable oil in a stockpot over medium heat. Add chicken and cook until evenly browned, about 10 minutes. Transfer chicken to bowl with marinade and toss to coat.
3. 3 Heat remaining vegetable oil in stockpot. Stir in carrots, potatoes, leek, and onion. Cook and stir until onion is translucent, about 10 minutes. Stir in habanero pepper and cook until fragrant, about 1 minute more.
4. 4 Pour water into stockpot, stir in chicken and marinade, and bring to a boil. Reduce heat and simmer, adding more water as desired, until vegetables are tender, about 10 minutes.

By PolkaDot

Ingredients

• ✓ chile powder
• egg white
• evaporated milk
• all-purpose flour
• salt
• oaxaca cheese
• hatch chile pepper
• vegetable oil
• onion
• garlic
• salt
• cumin
• red bell pepper
• flour
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
2. 2 Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
3. 3 Bake in the preheated oven until eggs are set, about 30 minutes.
4. 4 While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
5. 5 Serve the sauce with slices of the chile relleno casserole.

By Baking Nana

Ingredients

• ✓ chile powder
• long-grain white rice
• vegetable oil
• onion
• cumin seed
• bay leaf
• potato
• carrot
• turmeric
• coriander
• water
• pea
• salt
• butter
• garam masala

Instructions

1. 1 Place rice in large container and cover with several inches of cool water; let soak for 20 minutes. Drain.
2. 2 Heat oil in a pressure cooker over medium heat. Add onion, cumin seeds, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Stir in potatoes and carrots; cook until lightly browned, about 5 minutes. Stir in turmeric, chile powder, and coriander; cook until fragrant, about 1 minute.
3. 3 Stir rice gently into the pressure cooker until evenly coated with oil. Pour in water and peas. Stir in salt, butter, and garam masala. Seal cooker and bring to high pressure according to manufacturer's instructions. Cook for 5 minutes. Remove from heat.
4. 4 Release pressure naturally according to manufacturer's instructions. Fluff rice with a fork.

By thesiamesecat

Ingredients

• ✓ chile powder
• poblano chile
• bacon
• bacon drippings
• pork loin
• onion
• garlic
• jalapeno pepper
• cilantro
• cumin
• oregano
• kosher salt
• clove
• chicken stock
• red enchilada sauce
• white hominy

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. 2 Place poblanos, cut-sides-down, onto the prepared baking sheet. Broil until skins blackened and blistered, about 5 minutes. Transfer poblanos to a bowl; tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Dice poblanos; set aside.
3. 3 Cook bacon in a large pot over medium heat, stirring often, until fat renders and beginning to crisp, about 5 minutes. Drain on a paper towel-lined plate; discard all but 1 tablespoon drippings from the pot.
4. 4 Increase heat to medium-high; add pork to the pot. Cook until browned on all sides, stirring occasionally, about 5 minutes. Transfer pork to a plate; reduce heat to medium. Add onion and garlic; cook and stir until onion has softened and is beginning to brown, about 5 minutes.
5. 5 Add poblanos, jalapeños, cilantro, cumin, oregano, chile powder, salt, and cloves to the pot; cook for 1 minute. Add chicken stock, enchilada sauce, bacon, and pork; bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer for 1 hour. Stir in hominy; cover the pot. Cook until pork is very tender, about 1 hour more.

By Ken from CA

Ingredients

• ✓ chile powder
• vegetable oil
• onion
• garlic
• ginger root
• star anise
• chickpea
• tomato sauce
• water
• garam masala
• salt
• cumin
• coriander
• turmeric
• clove

Instructions

1. 1 Heat oil in a medium pot over medium-high heat. Sauté onion until translucent, about 5 minutes. Add garlic, ginger, and star anise. Continue to sauté until just fragrant. Add chickpeas, tomato sauce, water, chile powder, garam masala, salt, cumin, coriander, turmeric, and clove. Reduce heat to medium-low and simmer, covered, until chickpeas start to soften, 5 to 7 minutes.
2. 2 Mash some chickpeas directly in the pot to give sauce a chunkier consistency. Cover and continue simmering, stirring occasionally, until flavors come together, about 15 minutes. Remove star anise and clove before serving.

By Van Dana

Ingredients

• ✓ chile powder
• ground beef
• onion
• garlic
• coriander
• cumin
• salt
• turmeric
• ginger
• garam masala
• pea
• water
• jalapeno pepper
• lemon juice
• wonton wrapper
• vegetable oil

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook until beef is browned and crumbly, 5 to 7 minutes. Reduce heat to low.
2. 2 Mix in coriander, cumin, salt, turmeric, chile powder, and ginger. Add peas and water; bring to boil. Cover and simmer, stirring occasionally, about 25 minutes. Uncover and cook over medium heat, stirring frequently, until any remaining liquid evaporates.
3. 3 Stir jalapenos and garam masala into the beef mixture. Remove from heat and stir in lemon juice; let cool until safe to handle, at least 15 minutes.
4. 4 Drop about 1 tablespoon of the beef mixture onto the center of a wonton wrapper. Moisten edges with water, fold them over the filling, and seal. Repeat with remaining filling and wonton wrappers.
5. 5 Heat about 1/2 inch oil in a large saucepan over medium-high heat. Add samosas in batches; fry until browned, 1 to 2 inches per side.

By CaraMeg

Ingredients

• ✓ chile powder
• lemon
• cilantro
• quinoa
• water
• spinach
• tomato
• onion
• turmeric
• pav bhaji masala
• thai chile pepper
• ginger
• coriander
• cumin
• garlic
• cumin seed
• olive oil

Instructions

1. 1 Heat olive oil in a large wok over medium heat. Add cumin seeds and let sizzle for 30 seconds. Add garlic, ground cumin, coriander, chile powder, ginger, chile pepper, pav bhaji masala, and turmeric; saute until fragrant, about 30 seconds. Stir in onion; saute until translucent, about 5 minutes. Stir in tomatoes and cook until the tomato smell goes away. Mix in spinach; cook until wilted, 2 to 3 minutes.
2. 2 Pour water and quinoa into the wok. Bring to a simmer; cook, stirring occasionally, until water is absorbed, 8 to 12 minutes. Garnish with freshly chopped cilantro and lemon wedges.

By charisma

Ingredients

• ✓ chile powder
• cilantro
• balsamic vinegar
• tomato paste
• water
• cannellini bean
• black bean
• kidney bean
• tomato
• clove
• salt
• sugar
• paprika
• cumin
• yellow bell pepper
• garlic
• onion
• olive oil
• cooking spray
• ground beef

Instructions

1. 1 Cook and stir ground round in a large, deep skillet over medium-high heat until crumbly and browned. Drain and set aside.
2. 2 Place a large Dutch oven over medium-high heat; coat with cooking spray and add olive oil. Add onion and garlic; cook and stir until onion is tender. Add bell pepper; cook and stir until tender. Season vegetables with cumin, paprika, chili powder, sugar, salt, and cloves; stir in stewed tomatoes, kidney beans, black beans, and cannellini beans. Add water to cover; bring to a boil. Stir in ground round and tomato paste; simmer for 30 minutes.
3. 3 Off heat, stir in vinegar. Top servings with cilantro.

By MAHooper