Type what you have

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
• olive oil
• chipotle pepper
• avocado

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

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
• 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
• corn
• mayonnaise
• margarine
• parmesan cheese

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

Ingredients

• ✓ chili powder
• ground pork
• salt
• clove
• paprika
• garlic
• oregano
• cider vinegar

Instructions

1. 1 Mix ground pork, salt, chili powder, ground cloves, paprika, garlic, oregano and vinegar together thoroughly. Store in air-tight container in refrigerator for 4 days before using, to let spices blend together.

By BIGJIM

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
• ranch salad dressing
• hot pepper sauce
• hot pepper sauce
• cayenne pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Combine salad dressing, hot pepper sauces, cayenne pepper, and chili powder in a bowl.
3. 3 Chill in the refrigerator for at least 1 hour.

By PRINCESSCOOK1

Ingredients

• ✓ chili powder
• mayonnaise
• lime juice
• sweet corn
• cilantro
• cotija cheese

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

Ingredients

• ✓ chili powder
• basil leaf
• watermelon
• lemon juice
• salt

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

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
• chicken leg
• garlic powder
• cayenne pepper
• salt
• tamari

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

Ingredients

• ✓ chili powder
• vegetable oil
• onion
• green bell pepper
• ketchup
• white sugar
• hot pepper sauce
• cinnamon
• water

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

Ingredients

• ✓ chili powder
• aluminum foil
• butternut squash seed
• hard squash seed
• olive oil
• sea salt

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

Ingredients

• ✓ chili powder
• paprika
• brown sugar
• white sugar
• celery seed
• black pepper
• cayenne pepper
• brown mustard
• garlic powder
• cumin
• salt

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

Ingredients

• ✓ chili powder
• apple cider vinegar
• ketchup
• onion
• garlic
• mustard
• seasoning salt
• cayenne pepper
• brown sugar

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

Ingredients

• ✓ chili powder
• black pepper
• cumin
• salt
• pork tenderloin
• hot pepper jelly
• balsamic vinegar

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

Ingredients

• ✓ chili powder
• chicken wing
• butter
• red pepper sauce
• tomato sauce
• cayenne pepper

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

Ingredients

• ✓ chili powder
• peanut
• sugar
• water
• sea salt
• cinnamon

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

Ingredients

• ✓ chili powder
• water
• rice
• ground beef
• tomato soup
• processed cheese

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

Ingredients

• ✓ chili powder
• chickpea
• nutritional yeast
• olive oil
• onion powder
• salt

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

Ingredients

• ✓ chili powder
• feta
• ramp
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine feta, dried ramps, salt, chili powder, and black pepper in a large jar; add olive oil until feta completely covered. Cover jar; marinate in a cool space for 1 to 2 days. Use within a few days.

By Olenka

Ingredients

• ✓ chili powder
• corn
• water
• sea salt
• lime zest
• butter

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

Ingredients

• ✓ chili powder
• yellow mustard
• white vinegar
• balsamic vinegar
• water
• white sugar
• cayenne pepper
• black pepper
• ketchup
• soy sauce

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

Ingredients

• ✓ chili powder
• olive oil
• onion
• pinto bean
• tomato paste
• vegetable broth

Instructions

1. 1 Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.

By Emma Maher

Ingredients

• ✓ chili powder
• vegetable oil
• garlic
• red curry paste
• peanut butter
• brown sugar
• cayenne pepper
• fish sauce
• sesame oil
• coconut milk

Instructions

1. 1 Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

By The_Martins

Ingredients

• ✓ chili powder
• hardwood pellet
• beef short rib
• montreal steak seasoning
• garlic powder
• worcestershire sauce
• apple juice

Instructions

1. 1 Pour wood chips into the hopper of a pellet grill according to manufacturer's instructions. Set temperature to 275 degrees F (135 degrees C).
2. 2 Trim ribs with a sharp knife to remove as much fat and silver skin from the top of the ribs as possible. Leave the membrane on the bottom of each rack as this will help hold them together as they cook.
3. 3 Place steak seasoning in a coffee grinder or food chopper. Grind to a medium coarseness to reduce the size of the salt crystals. Transfer to a shaker bottle. Add chili powder and garlic powder and shake until evenly combined.
4. 4 Rub 1/2 of the Worcestershire sauce on the bottom of the ribs as a binder, then sprinkle on a medium to heavy coat of the rub mixture. Flip ribs and repeat on the meaty side. Spritz a light coat of apple juice over top to help it "sweat."
5. 5 Immediately place ribs on the preheated pellet grill with the thicker side of the ribs towards the main heat source (toward the back, opposite the lid).
6. 6 Smoke ribs, spritzing them with a light coat of apple juice every 30 minutes to keep moist, until the internal meat temperature reaches 198 to 203 degrees F (92 to 95 degrees C), 4 to 6 hours. If it is taking longer don't be afraid to raise the heat to 325 degrees F (165 degrees C) but just watch the internal temperature a little closer, as the window of being done is smaller due to the higher cooking temperature. The temperature probe should slide into the meat like a brisket or like butter when they are ready.
7. 7 Remove ribs from the grill and place on a large cutting board. Slice into individual ribs to serve, or remove the meat and place on a tray to serve.

By DougScheidingofRogueCookers

Ingredients

• ✓ chili powder
• potato
• olive oil
• paprika
• garlic powder
• onion powder

Instructions

1. 1 Gather the ingredients. Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Cut potato into thick wedges.
3. 3 Mix olive oil, paprika, garlic powder, chili powder, and onion powder together in a medium bowl. Add potato wedges and toss to coat evenly; arrange on a baking sheet.
4. 4 Bake in the preheated oven, turning once or twice, until golden brown and crispy, about 45 minutes.
5. 5 Serve and enjoy!

By Ashlee

Ingredients

• ✓ chili powder
• ground round
• water
• tomato paste
• sweet pickle relish
• onion
• worcestershire sauce
• mustard
• salt
• sugar

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water, tomato paste, pickle relish, onion, Worcestershire sauce, mustard, chili powder, salt, and sugar; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until sauce is thickened, about 30 minutes.

By OLIVIAC15163

Ingredients

• ✓ chili powder
• mayonnaise
• corn
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush a thin layer mayonnaise on each ear of corn; sprinkle with Parmesan cheese, chili powder, salt, and black pepper. Wrap each ear in aluminum foil.
3. 3 Cook on the preheated grill, turning occasionally, until kernels begin to brown, about 10 minutes.

By pinkmalibu442