Skip to content

Type what you have

Cook with

chili powder ×
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

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

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

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

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

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

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

Mexican Style Corn
Snack American

Mexican Style Corn

4.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
  2. 2 Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

By rOckabLe

Tangy Grilled Pork Tenderloin
Dinner American

Tangy Grilled Pork Tenderloin

4.5

Prep
15 min
Cook
25 min
Total
280 min

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

Skillet Elote (Mexican Street Corn)
Side Dish American

Skillet Elote (Mexican Street Corn)

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk mayonnaise, lime juice, and chili powder together in a bowl until combined; set aside.
  2. 2 Heat a large cast-iron skillet over medium-high heat. Add corn; cook without stirring for 5 minutes. Toss with a spatula; continue cooking until starts to brown, about 3 minutes more. Remove from heat.
  3. 3 Stir mayonnaise mixture into corn until evenly coated; stir in cilantro. Top servings with cotija cheese.

By Soup Loving Nicole

5-Ingredient Vegetarian Chili
Dinner American

5-Ingredient Vegetarian Chili

5.0

Prep
5 min
Cook
30 min
Total
35 min

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

Crispy Baked Chicken Legs
Dinner American

Crispy Baked Chicken Legs

4.4

Prep
5 min
Cook
45 min
Total
50 min

Instructions

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

By Fernandes

New York Pushcart Onions (For Hot Dogs)
American

New York Pushcart Onions (For Hot Dogs)

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir onions and green bell pepper until onions are slightly browned and soft, 8 to 12 minutes. Mix in ketchup, sugar, chili powder, hot pepper sauce, and cinnamon until thoroughly combined. Pour in water, bring mixture to a boil, and simmer uncovered until onions are tender, about 10 more minutes.

By ETHIER65

Roasted Butternut Squash Seeds
Appetizer American

Roasted Butternut Squash Seeds

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  2. 2 Clean pumpkin seeds so there are no strings or pulp attached to them. Pat dry or let air dry in a strainer.
  3. 3 Spread seeds in a single layer on the prepared baking sheet. Drizzle seeds lightly with olive oil and stir to coat evenly. Sprinkle lightly with chili powder and sea salt.
  4. 4 Bake, stirring every 5 minutes, until just slightly golden, about 15 minutes. Remove from oven and allow to cool.

By Alyssa Singer

Big James' Pork Rub
American

Big James' Pork Rub

4.6

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Mix together paprika, chili powder, both sugars, celery seed, black pepper, cayenne pepper, dry mustard, garlic powder, cumin, and salt in a bowl.
  2. 2 Store in an airtight container or keep in the freezer in a resealable plastic bag.

By James Purcell

Paul's Southern California BBQ Sauce
American

Paul's Southern California BBQ Sauce

4.2

Prep
10 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Place the apple cider vinegar in a medium saucepan, and bring to a boil. Mix in the ketchup, onion, garlic, dry mustard, chili powder, seasoning salt, and cayenne pepper. Stir in the brown sugar. Cook, stirring often, 10 to 15 minutes.
  2. 2 Reduce heat, and, stirring occasionally, allow the mixture to simmer about 45 minutes, until thickened. Cool before serving.

By Paul

Pepper Jelly Pork
Dinner American

Pepper Jelly Pork

4.5

Prep
15 min
Cook
40 min
Total
60 min

Instructions

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

By walshmartin

Buffalo Chicken Wings
Dinner American

Buffalo Chicken Wings

4.4

Prep
20 min
Cook
45 min
Total
65 min

Instructions

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

By WALTDOUD

Candied Nuts
Appetizer American

Candied Nuts

4.5

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Grease a baking sheet or line with a silicone mat.
  2. 2 Cook and stir peanuts, sugar, and water together in a wide, heavy skillet over medium heat until liquid evaporates and nuts begin to crust with the hardening sugar; about 5 minutes.
  3. 3 Reduce heat to low and continue to cook and stir, scraping the bottom of the pan to coat peanuts with syrup as the sugar begins to melt and darken to a deep caramel color, about 10 minutes. Tilt pan away from the heat as needed to allow peanut mixture to darken without burning. Remove from heat immediately when peanuts are deeply bronzed; stir.
  4. 4 Sprinkle peanuts with sea salt and cinnamon or chili powder; tilt peanuts onto prepared baking sheet to cool completely. Break up clumps. Store in an airtight container at room temperature for up to 1 week.

By Rob Tanner

Ground Beef and Rice with Cheese
Dinner American

Ground Beef and Rice with Cheese

3.9

Prep
15 min
Cook
40 min
Total
55 min

Instructions

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

By CAMIMCC

Nacho-Flavored Roasted Chickpeas
Appetizer American

Nacho-Flavored Roasted Chickpeas

4.4

Prep
5 min
Cook
30 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Mix chickpeas, nutritional yeast, olive oil, chili powder, onion powder, and salt together in a bowl until combined. Spread evenly on a rimmed baking sheet.
  3. 3 Bake in the preheated oven, shaking the pan occasionally to re-distribute chickpeas, until crispy, 30 to 40 minutes.

By ellie

Margarita Grilled Corn on the Cob
Dinner American

Margarita Grilled Corn on the Cob

4.1

Prep
15 min
Cook
25 min
Total
100 min

Instructions

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

By Janine

Carolina-Style Mustard BBQ Sauce
American

Carolina-Style Mustard BBQ Sauce

4.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Combine yellow mustard, white vinegar, balsamic vinegar, water, sugar, chili powder, cayenne pepper, and black pepper in a saucepan; bring to a boil. Reduce heat to medium-low and simmer for 30 minutes. Add ketchup and soy sauce and simmer for 10 minutes more.

By TreeWeezel