Ancho Chile
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Don’t braise your short ribs—grill them. They’re intensely beefy, with gorgeous marbling that encourages crispy bits.
4.7
(4.67)
The key to this adobo is truly burning the chiles and spices. Not browned, not toasted—burned. Try this at home; just open the windows and turn on the fan first.
4.6
(4.6)
Though Birrieria Zaragoza uses goat, this deeply spiced braise is equally good with lamb.
5.0
(5)
If you can’t find guajillo chiles, use New Mexico or Californian chiles, and for moritas, try chipotle chiles in adobo.
2.6
(2.58)
This flank steak recipe is a spicy and sweet powerhouse thanks to an expert seasoning blend and grilled corn salsa.
4.0
(3.82)
Vegan
This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.
The only slow cooker chili recipe you need. This recipe can also be easily doubled.
2.7
(2.69)
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.
3.3
(3.3)
A warming beef chili gets serious depth from toasted chiles and a touch of sweetness from squash.
3.7
(3.71)
Quick
A low-fuss soup like this spicy, hearty number is great for a crowd.
3.7
(3.72)
Quick
Add all, some, or none of the jalapeño’s seeds and ribs in order to control the salsa’s heat.
3.0
(3.1)
Use two arbol chiles for a hotter, slow-burning mousse.
Quick
Bobby Flay uses this spice rub for salmon, or on chicken thighs that are braised and then layered in tacos.
3.3
(3.29)
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.
4.3
(4.33)
Easy
The addition of an anise-flavored liqueur turns this hot cocoa into the liquid version of chocolate-covered licorice.
4.0
(3.8)
Easy
This smoky, fiery concoction is inspired by Bar Amá’s “Bus Driver” salsa.
4.0
(3.83)
In case you were wondering, albóndigas is the Spanish word for meatball. These prove that the Italians aren’t the only players in the game.
3.0
(3.01)
A saucy dish for those who don’t mind eating with their hands. Serve with plenty of crackers or bread for sopping up every last bit of the delicious liquid, and extra napkins, too!
4.6
(4.6)
Quick
3.7
(3.7)
Make this brisket a day ahead, then reheat and serve for a no-stress dinner party centerpiece.
4.0
(4)
Easy
3.5
(3.49)
3.6
(3.62)
Easy
5.0
(5)