Chile

For the most vibrant, striking hue, stick with one type of pepper.

Faster! Faster! Skip the pickling and just top the curry with sliced fresh Fresno chiles. Or leave them out altogether if you’re spice-averse.

The only slow cooker chili recipe you need. This recipe can also be easily doubled.

If you have any trouble getting short ribs with long bones, go ahead and use smaller pieces.

Three kinds of dried chiles add just the right amount of smoky heat when you cook this best beef chili recipe, and three cuts of beef deliver robust flavor. This is part of BA's Best, a collection of our essential recipes.

The smoky flavor of the fire-roasted tomatoes fits in here, but regular tomatoes would be good, too. This goes great with our beer-braised brisket.

This recipe comes from the November 1989 issue and is part of our Thanksgiving Hall of Fame series. Pork and pumpkin plus spicy chorizo sausage, hominy and jalapeño make this stew a standout. Freshly toasted and ground cumin adds fragrance and flavor.

When using preserved lemons, scoop out the insides and only use the peel.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

While this cooking project requires effort and some special equipment, even a novice can achieve pro results.

“These are inspired by an ‘egg shooter’ at NYC’s Blue Ribbon Downing Street Bar.” –Allie Lewis Clapp, food editor

Add these addictive spicy chickpeas to your lunch bowl for a protein boost.

Use two arbol chiles for a hotter, slow-burning mousse.

This is a sambal-style hot sauce named after its creator, senior associate food editor Alison Roman.

Be sure to taste your jalapeños before you muddle them. They range far and wide on the heat scale.

Browning and then braising whole legs for this turkey chili adds both body and flavor to the final product—so much better than the ground stuff.