Type what you have

Ingredients

• ✓ chili powder
• garlic powder
• paprika
• sweet potato
• spread

Instructions

1. 1 Preheat oven to 350 degrees F. Line shallow baking pan with aluminum foil; set aside.
2. 2 Combine chili powder, garlic powder, and paprika in small bowl. Toss potatoes, Country Crock® Spread, and seasoning mixture in large bowl. Turn onto prepared baking pan.
3. 3 Bake until potatoes are tender and golden brown, turning once, about 20 minutes.

By Country Crock

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
• ground beef
• traditional sauce
• elbow macaroni

Instructions

1. 1 Cook ground beef in large nonstick skillet over medium-high heat, stirring occasionally, until done.
2. 2 Stir in sauce and chili powder. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes.
3. 3 Stir in macaroni and heat through. Serve, if desired, with sour cream and shredded cheddar cheese.

By RAG

Ingredients

• ✓ chili powder
• ranch dressing mix
• cayenne pepper
• black pepper
• chicken tender
• vegetable oil

Instructions

1. 1 Mix dry ranch dressing, chili powder, cayenne, and black pepper in a small bowl. Coat chicken tenders with dry rub mix.
2. 2 Heat oil in a cast iron skillet over medium heat. Place chicken tenders into the hot oil. Cook over medium heat without moving to blacken skin, about 4 minutes. Turn chicken and cook until chicken is no longer pink in the center and the juices run clear, about 2 more minutes.

By Yoly

Ingredients

• ✓ chili powder
• barbecue sauce
• pineapple
• garlic powder
• chicken leg quarter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix barbecue sauce, pineapple, garlic powder, and chili powder together in a bowl.
3. 3 Lay chicken legs in a 9x13-inch baking dish. Pour barbecue sauce mixture on top, making sure to coat all of the chicken. Cover with aluminum foil.
4. 4 Bake in the preheated oven for 1 hour.
5. 5 Remove chicken from the oven and let cool 1 hour.
6. 6 Preheat an outdoor grill for medium heat and lightly oil the grate.
7. 7 Place baked chicken on the hot grill and cook until browned on each side, 10 to 15 minutes.

By DEIRDRE7

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
• carrot
• butter
• honey
• salt
• parsley

Instructions

1. 1 Fill a large pot with water and place a sous vide immersion cooker into the water. Set temperature to 185 degrees F (85 degrees C) according to manufacturer's directions.
2. 2 Scrub carrots under cold water and dry thoroughly. Place carrots in a single layer inside a large vacuum bag, along with cubed butter, honey, 1/2 teaspoon salt, and chili powder. Seal the bag using a vacuum sealer, stopping the sealer early, if necessary, so liquid doesn't escape from the bag.
3. 3 Place bag into the water and set timer for 60 minutes. If any air remains in the bag, you will need to weigh the bag down with a heavy object to ensure it is fully submerged at all times.
4. 4 Preheat oven broiler and set rack 4 inches from heat source.
5. 5 When sous vide timer is up, cut the bag open and transfer carrots to an oven-safe dish, along with 3 tablespoons of liquid from the bag.
6. 6 Set under the broiler for 2 minutes. Toss carrots and broil for 1 more minute. Remove from the oven and transfer to a serving dish, spooning any remaining juices over top of the carrots. Top with parsley and additional salt, if desired.

By France Cevallos

Ingredients

• ✓ chili powder
• white rice
• black bean
• green bell pepper
• swiss cheese
• tomato sauce

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
3. 3 Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
4. 4 Bake in preheated oven until peppers soften, about 45 minutes.
5. 5 Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

By GWILYN

Ingredients

• ✓ chili powder
• brown sugar
• cumin
• kosher salt
• black pepper
• salmon fillet
• cedar plank

Instructions

1. 1 Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on soaked cedar planks.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of fillets closest to the fire.
3. 3 Cover and cook until an instant-read thermometer inserted into thickest parts of fillets reaches 135 degrees F (57 degrees C), 30 to 35 minutes.
4. 4 Remove planks from grill. Let salmon rest on planks 5 to 10 minutes.

By Greubel Rosie

Ingredients

• ✓ chili powder
• beef tamale
• beef broth
• water
• bay leaf
• long grain rice

Instructions

1. 1 Place tamales in a large pot; mash with a potato masher. Add beef broth, water, chili powder, and bay leaves. Bring to a boil. Stir in rice. Reduce heat to low; cook until rice is tender, about 20 minutes. Cover and let stand for about 5 minutes.

By KenderFriend

Ingredients

• ✓ chili powder
• pork loin roast
• adobo seasoning
• cumin
• brown sugar
• cinnamon
• extra virgin olive oil

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a roasting pan with aluminum foil.
2. 2 Mix chili powder, adobo seasoning, cumin, brown sugar, and cinnamon together in a small bowl until well combined. Add olive oil and stir until completely saturated.
3. 3 Pat pork dry with paper towels. Rub pork all over with spice mixture, then place into the prepared roasting pan.
4. 4 Cook in the preheated oven until pork is dark golden brown, about 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Transfer pork to a platter and tent with foil to keep warm. Let rest for 10 to 15 minutes before slicing.
6. 6 Serve with accumulated juices.

By Goya

Ingredients

• ✓ chili powder
• broccoli
• sour cream
• onion
• lemon juice
• salt
• garlic

Instructions

1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until very tender, 5 to 10 minutes.
2. 2 Blend broccoli, sour cream, onion, lemon juice, chili powder, salt, and garlic in a food processor or blender until very smooth. Refrigerate until completely chilled, 2 to 3 hours.

By Becka

Ingredients

• ✓ chili powder
• ground beef
• chili bean
• tomato
• corn
• apple cider

Instructions

1. 1 Mix ground beef, chili beans, stewed tomatoes, corn, apple cider, and chili powder in a large pot over high heat; bring to a simmer, reduce heat to medium-low, and cook until the beef is cooked and tender, about 6 hours.

By dfh98

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
• cumin
• garlic powder
• pork chop
• salt
• black pepper
• vegetable oil
• poblano and queso soup
• milk
• cilantro

Instructions

1. 1 Stir the chili powder, cumin and garlic powder in a small bowl. Season the pork with the salt and black pepper. Season the pork with the chili powder mixture.
2. 2 Heat the oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 6 minutes or until browned on both sides. Remove the pork from the skillet. Pour off any fat.
3. 3 Stir the soup and milk in the skillet and heat to a boil. Return the pork to the skillet. Reduce the heat to low. Cover and cook until the pork is cooked through. Serve the pork with the sauce. Sprinkle with the cilantro.

By Campbell's Kitchen

Ingredients

• ✓ chili powder
• chicken
• honey
• cumin
• cayenne pepper
• salt
• garlic powder
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Rinse and pat dry the chicken; place in roasting pan.
2. 2 In a bowl, mix together the honey, chili powder, cumin, cayenne pepper, salt, and garlic powder. Using your hands, rub the honey mixture all over the chicken. Baste chicken with the melted butter.
3. 3 Roast the chicken in the preheated oven until the skin begins to brown, 30 to 45 minutes. Baste the chicken with juices in the roasting pan.
4. 4 Reduce heat to 350 degrees F (175 degrees C), and roast until no longer pink at the bone and the juices run clear, about 1 1/2 to 2 hours. Baste occasionally during roasting. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (80 degrees C). Remove the chicken 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 KDcook

Ingredients

• ✓ chili powder
• tomato sauce
• onion
• cumin
• oregano
• paprika
• garlic
• salt

Instructions

1. 1 Combine tomato sauce, onion, cumin, chili powder, oregano, paprika, garlic, and salt in a blender. Blend until smooth. Taste for seasoning.

By Lora

Ingredients

• ✓ chili powder
• olive oil
• lime juice
• garlic salt
• shrimp
• cooking spray
• red bell pepper
• orange bell pepper
• red onion
• flour tortilla

Instructions

1. 1 Whisk chili powder, olive oil, lime juice, and garlic salt together in a medium bowl. Add shrimp and toss to coat. Let marinate for 10 minutes.
2. 2 While shrimp marinates, heat a large skillet or griddle over medium-high heat. Spray with cooking spray. Add bell peppers and onion; saute until tender, 7 to 8 minutes. Transfer to a bowl and cover with foil to keep warm.
3. 3 Pour shrimp and the marinade into the same skillet. Cook shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side.
4. 4 Serve shrimp, onion, and peppers in flour tortillas.

By Amanda

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
• cumin
• paprika
• garlic powder
• onion powder
• black pepper
• salt
• cornstarch
• cayenne pepper
• sweet potato
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix chili powder, cumin, paprika, garlic powder, onion powder, sea salt, cornstarch, and cayenne pepper together in a small bowl.
3. 3 Cut potatoes in half lengthwise, then cut each half into 3 wedges. Place in a large bowl and drizzle with olive oil; toss to coat. Add spice mixture and stir with a rubber spatula or your hands until potatoes are completely coated. Transfer to the prepared baking sheet.
4. 4 Bake in the preheated oven until the thickest parts of potato wedges are easily pierced with a fork, about 25 minutes.

By Plant Based Life

Ingredients

• ✓ chili powder
• salt
• garlic powder
• black pepper
• pork sparerib
• apple cider vinegar
• water
• hickory wood chip
• apple wood chip
• barbecue sauce

Instructions

1. 1 About one hour before smoking, make the dry rub. Combine chili powder, salt, garlic powder and pepper in small bowl. Set aside 2 tablespoons of dry rub. Pat ribs dry with paper towels; sprinkle both sides of each rack with the remaining rub. Set aside at room temperature for 1 hour.
2. 2 For the mop, whisk together vinegar, water and reserved 2 tablespoons chili rub in a bowl. Set aside.
3. 3 Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
4. 4 Place the ribs, meaty side down, over a drip pan and cook for 1 hour. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
5. 5 Continue cooking 4 1/2 to 5 1/2 hours more over indirect heat, until very tender. Brush both sides of ribs with mop mixture every 45 minutes. Add more coals as needed to maintain temperature for a charcoal grill.
6. 6 Brush ribs with barbecue sauce. Continue cooking for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce.
7. 7 Cut the racks into 3- or 4-rib sections and serve.

By Smithfield®

Ingredients

• ✓ chili powder
• zucchini
• tomato
• chicken broth
• red pepper flakes
• oregano
• black pepper
• shrimp

Instructions

1. 1 Cut zucchini in half, then make a cut lengthwise on both sides about 1/4-inch deep. Cut into small noodles using a spiralizer.
2. 2 Combine tomatoes, broth, chili powder, red pepper flakes, oregano, and black pepper in a large saucepan over medium-high heat. Bring soup to a simmer, reduce heat, and cook for 15 minutes.
3. 3 Add shrimp and desired amount of zucchini. Simmer until shrimp is pink, 3 to 5 minutes. Ladle into soup bowls.

By bdweld

Ingredients

• ✓ chili powder
• white sugar
• seasoned salt
• paprika
• black pepper
• cumin
• mesquite seasoning
• onion powder

Instructions

1. 1 Mix sugar, seasoned salt, paprika, chili powder, black pepper, cumin, mesquite-flavored seasoning, and onion powder together in an airtight container. Store in a cool, dark place.

By Midg

Ingredients

• ✓ chili powder
• cauliflower
• egg
• bread crumb
• cumin
• onion powder
• garlic powder
• colby-jack cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Use a knife to cut the stem out of the cauliflower head; it should look like a bowl when done. Dip cauliflower into the beaten egg. Dip outside in bread crumbs to cover, leaving space where stem was removed. Place into a deep oven-safe baking dish.
3. 3 Mix chili powder, cumin, onion powder, and garlic powder together in a small bowl.
4. 4 Place Colby-Jack cheese in the empty "bowl" space of cauliflower. Sprinkle seasoning mix all over top of cheese and cauliflower.
5. 5 Bake in the preheated oven until cauliflower is tender, about 1 hour.

By booyachic

Ingredients

• ✓ chili powder
• red potato
• parsley
• paprika
• cayenne pepper
• onion salt
• garlic powder
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and spread on a baking sheet.
3. 3 Combine parsley, paprika, cayenne pepper, chili powder, onion salt, and garlic powder in a small bowl. Drizzle potatoes with oil, then sprinkle with spice mixture.
4. 4 Bake potatoes in the preheated oven, stirring every 10 minutes, until crisp, about 40 minutes.

By Krista B

Ingredients

• ✓ chili powder
• chicken breast
• salsa
• red bell pepper
• cumin
• lemon juice
• garlic
• black bean

Instructions

1. 1 Preheat oven to 400 degrees F (205 degrees C).
2. 2 Arrange the chicken pieces in a 3 quart casserole dish or a 9x13 inch baking dish. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.

By Margaret Rolfe

Ingredients

• ✓ chili powder
• ground beef
• green pepper
• onion
• red kidney bean
• tomato
• salt
• oregano

Instructions

1. 1 Brown ground beef with Recipe Ready Chopped Green Peppers, Onions in medium saucepot.
2. 2 Add remaining ingredients and simmer uncovered, 20 minutes.* Serve, if desired with shredded Cheddar cheese and sour cream.

By Bird's Eye

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
• olive oil
• shrimp
• tomato paste
• basil
• garlic powder
• salt
• lemon
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a glass or ceramic baking dish with olive oil.
2. 2 Mix shrimp, tomato paste, chili powder, basil, garlic powder, and salt. Add lemon juice and mix well. Add cilantro; mix well. Pour into the prepared baking dish and cover with aluminum foil.
3. 3 Bake in the preheated oven until shrimp are bright pink, 20 to 25 minutes; don't overcook, the shrimp will get hard.

By bavscookin

Ingredients

• ✓ chili powder
• brown sugar
• ketchup
• mayonnaise
• yellow mustard
• worcestershire sauce
• cayenne pepper
• pork chop

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Place the brown sugar, ketchup, mayonnaise, yellow mustard, Worcestershire sauce, chili powder, and cayenne pepper into a bowl, and stir until blended.
3. 3 Place the pork chops on the preheated grill, and cook the chops until the surface is seared but the meat is just barely pink in the middle, about 5 minutes. Brush the chops with the glaze mixture, and flip to cook the glaze onto the meat. When the glazed side shows good grill marks, flip again, brush glaze onto the pork chops, flip, and grill until the other side shows nice brown grill marks. An instant-read thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

By fosterdl