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Watermelon Basil Salad
Salad American

Watermelon Basil Salad

4.9

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Stack basil leaves on top of each other and roll tightly into a log. Slice lengthwise into thin ribbons.
  2. 2 Combine basil slices and watermelon in a large bowl. Drizzle lemon juice over watermelon.
  3. 3 Mix salt and chili powder together; sprinkle over watermelon and toss to combine. Chill salad before serving, at least 30 minutes.

By Chefthompsoncom

Pico de Gallo with Cabbage (Mexican Coleslaw)
Salad Mexican

Pico de Gallo with Cabbage (Mexican Coleslaw)

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Southwestern Pasta Salad
Salad American

Southwestern Pasta Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, about 8 to 10 minutes; drain.
  2. 2 Combine oil, lime juice, chili powder, cumin, salt, and garlic in a large bowl. Stir in pasta; set aside to cool to room temperature, stirring occasionally.
  3. 3 Stir in corn, beans, green pepper, red pepper and 1/2 of the cilantro leaves. Spoon onto a platter and garnish with tomatoes and remaining cilantro. Serve chilled or at room temperature.

By Lisa Provost

Hearts of Palm and Avocado Salad
Salad American

Hearts of Palm and Avocado Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Peel the hearts of palm into strips lengthwise and cut the pile of strips in half. Set aside.
  2. 2 Combine lime juice and vinegar in a small bowl and whisk in olive oil to combine. Season with chili powder and salt and set aside.
  3. 3 Combine onion, bell pepper, radish, carrots, tomato, serrano, cilantro, and reserved vinaigrette in a medium bowl; stir to combine. Gently fold in avocado and hearts of palm. Serve immediately.

By Nicole McLaughlin

Mexican Bean Salad
Salad Mexican

Mexican Bean Salad

4.8

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine beans, bell peppers, corn, and red onion in a large bowl.
  3. 3 Whisk olive oil, vinegar, cilantro, lime juice, lemon juice, garlic, sugar, salt, cumin, and black pepper together in a small bowl. Season with chili powder and hot sauce.
  4. 4 Pour dressing over bean mixture and toss well. Refrigerate until chilled, about 1 hour. Serve cold.

By Karen Castle

Carrie's Pad Thai Salad
Salad Thai

Carrie's Pad Thai Salad

4.9

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place noodles in a large bowl with enough hot water to cover; soak noodles until soft, about 10 minutes. Strain.
  2. 2 Combine sugar, water, lime juice, soy sauce, fish sauce, and tamarind in a large saucepan over medium heat. Simmer gently, stirring occasionally, until sauce is slightly thickened, 3 to 5 minutes.
  3. 3 Heat peanut oil in a large skillet over medium heat. Add garlic; stir just until fragrant, 30 to 60 seconds. Add eggs; cook and stir until almost set, 2 to 3 minutes. Add noodles to egg mixture; stir in 1/2 of soy-tamarind sauce mixture. Continue to cook and stir noodle mixture until hot, adding additional sauce as desired, 2 to 3 minutes more. Sprinkle paprika and chili powder over noodles.
  4. 4 Layer lettuce on a serving dish or in individual bowls; drizzle with flaxseed oil. Place noodle mixture on lettuce; garnish with bean sprouts, green onion, cilantro, and peanuts. Serve with lime wedges.

By Carrie Medina

Quick and Easy Chicken Lazone
Dinner Italian

Quick and Easy Chicken Lazone

4.6

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine garlic powder, chili powder, onion powder, and pepper in a shallow dish. Add chicken strips and toss until coated on all sides.
  2. 2 Melt 2 tablespoons butter in a skillet over medium-high heat. Add seasoned chicken strips. Cook and stir in hot butter until browned on all sides, 4 to 5 minutes. Remove chicken from the skillet and set aside.
  3. 3 Pour heavy cream into the skillet over medium heat, scraping up all the brown bits. Lower heat and simmer until sauce has reduced by half, 5 to 7 minutes. Add remaining 2 tablespoons butter and stir until melted. Return chicken to the skillet and heat until chicken is warmed through. Season with salt.

By Yoly

The Very Best Spaghetti Sauce
Italian

The Very Best Spaghetti Sauce

4.3

Prep
30 min
Cook
390 min
Total
420 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
  2. 2 Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
  3. 3 Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

By Jenny R

Spicy Chicken Spaghetti II
Dinner Italian

Spicy Chicken Spaghetti II

3.9

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
  2. 2 In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.

By Miss Molly

Creamy Tomato-Chicken Pasta
Dinner Italian

Creamy Tomato-Chicken Pasta

4.8

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Pat chicken dry and season with chili powder, salt, and pepper.
  2. 2 Heat oil in a pan over medium-high heat. Sear chicken in the hot oil until browned, about 3 minutes per side. Remove to a clean plate.
  3. 3 Place garlic in the leftover juices in the pan and saute over medium heat until aromatic, 30 seconds to 1 minute. Stir in tomato sauce and heavy cream; reduce heat to low. Add spinach and basil and cook and stir until spinach wilts. Add chicken to the sauce and cook until chicken is no longer pink in the centers.
  4. 4 While chicken mixture cooks, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
  5. 5 Serve chicken mixture on top of pasta.

By Chef Booyah Curtis

Italian-Style Chili
Dinner Italian

Italian-Style Chili

4.6

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Crumble ground beef into a large stockpot over medium-high heat; add onion. Cook and stir until beef is evenly browned, 5 to 7 minutes. Drain; discard grease.
  2. 2 Stir spaghetti sauce, diced tomatoes, kidney beans, water, mushrooms, pepperoni, bouillon, chili powder, and sugar into beef mixture; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until flavors blend, about 30 minutes.
  3. 3 Garnish servings with Cheddar cheese.

By AmyHood

Sweet and Sour Meatballs in Sauce
Dinner Italian

Sweet and Sour Meatballs in Sauce

4.2

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix the ground beef, eggs, bread crumbs, onion, milk, salt, and black pepper together in a large mixing bowl until evenly combined. Form the mixture into 12 large meatballs. Arrange the meatballs into a 9x13-inch baking dish.
  3. 3 Stir the ketchup, tomato sauce, water, brown sugar, white sugar, Worcestershire sauce, Italian seasoning, and chili powder together in a saucepan over medium heat; cook and stir until well combined and hot, about 5 minutes. Pour the tomato sauce mixture over the meatballs in the baking dish. Turn the meatballs to coat in the sauce.
  4. 4 Bake in the preheated oven until the meatballs are cooked through and no longer pink in the center, 60 to 90 minutes.

By Rebekah Rose Hills

Slow Cooker Marinara Sauce
Dinner Italian

Slow Cooker Marinara Sauce

2.0

Prep
15 min
Cook
370 min
Total
385 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until soft, about 5 minutes. Transfer to a slow cooker.
  2. 2 Add tomato sauce and tomato paste to the slow cooker and set temperature to Low. Cook and stir until paste melts, 3 to 4 minutes. Add wine, vinegar, basil, salt, pepper, cilantro, chili powder, paprika, oregano, bay leaves, sugar, and cinnamon; stir until well combined.
  3. 3 Cover and cook, stirring occasionally, until reduced, 6 to 8 hours. Remove bay leaves to serve.

By Angel

Mike's Homemade Pizza
Dinner Italian

Mike's Homemade Pizza

4.5

Prep
35 min
Cook
20 min
Total
110 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Make the dough: Dissolve yeast in lukewarm water in a small bowl. Let stand until creamy, about 10 minutes.
  3. 3 Combine flour, shortening, and salt in a large bowl; add yeast mixture and stir until dough comes together. Knead dough on a lightly floured surface until smooth and elastic, about 8 minutes.
  4. 4 Lightly oil a large bowl. Place dough into the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 45 minutes.
  5. 5 Meanwhile, make the sauce: Heat oil in a small saucepan over medium heat. Add onion and sauté until tender, about 5 minutes.
  6. 6 Stir in tomato paste, water, salt, sugar, oregano, garlic powder, basil, marjoram, cumin, chili powder, red pepper flakes, and black pepper; simmer for 15 to 20 minutes.
  7. 7 Preheat the oven to 400 degrees F (200 degrees C).
  8. 8 Divide dough in half. Roll each half into a 12-inch circle. Place dough onto two 12-inch pizza pans; cover with sauce and mozzarella cheese.
  9. 9 Bake in the preheated oven until crusts are golden brown, about 20 minutes.

By MJUCHT

Seasoned Sweet Potato Fries
Dinner

Seasoned Sweet Potato Fries

4.0

Prep
15 min
Cook
20 min
Total
35 min

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

Corn with Bacon and Chili Powder
Dinner American

Corn with Bacon and Chili Powder

4.5

Prep
10 min
Cook
20 min
Total
30 min

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

Spicy Pork Tenderloin
Mexican

Spicy Pork Tenderloin

4.5

Prep
10 min
Cook
30 min
Total
160 min

Instructions

  1. 1 In a small bowl, mix together chili powder, salt, ginger, thyme, and black pepper. Rub spice mix into pork tenderloins. Place meat in a baking dish, cover, and refrigerator for 2 to 3 hours.
  2. 2 Preheat the grill to medium heat.
  3. 3 Brush oil onto grill grate, and arrange meat on grill. Cook for 30 minutes, or to desired doneness, turning to cook evenly.

By SRYAN1

RAGÚ® Family Favorite Chili Mac
Dinner

RAGÚ® Family Favorite Chili Mac

5.0

Prep
20 min
Cook
15 min
Total
35 min

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

Blackened Chicken Strips
Dinner

Blackened Chicken Strips

5.0

Prep
10 min
Cook
10 min
Total
20 min

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

Grilled Avocados
Appetizer American

Grilled Avocados

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

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

By kcinmalo

Barbecue Pineapple Chicken
Dinner

Barbecue Pineapple Chicken

4.8

Prep
10 min
Cook
70 min
Total
140 min

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

Sweet Spicy Pumpkin Seeds
Appetizer

Sweet Spicy Pumpkin Seeds

3.9

Prep
15 min
Cook
60 min
Total
75 min

Instructions

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

By Traci

Chili-Roasted Kale
Dinner American

Chili-Roasted Kale

4.4

Prep
15 min
Cook
10 min
Total
25 min

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

Delicious Baked Corn Chips
Appetizer

Delicious Baked Corn Chips

4.6

Prep
10 min
Cook
7 min
Total
19 min

Instructions

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

By dasunrisin