Chile

Chiles and pineapple? Believe it or not, this sweet/spicy mix is insanely refreshing in drink form.

When you're working with chiles, you should be wearing rubber gloves. Sound funny? Well, it won't after you accidentally touch your eyes.

This homemade take on harissa is bold enough to use on pork chops or chicken thighs, too. You can also toss it with broccoli or carrots before roasting.

How can you look at this and not crave brisket tacos?

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

This recipe, part of our Throwback Thanksgiving feature, is from our 1970 issue. Instead of green pepper, add some heat by making this with jalapeño.

Use just one type of bean to ensure even cooking.

These are the beef enchiladas that the entire Bon Appétit Test Kitchen fought each other for. Let’s just say there won’t be leftovers with this recipe. 

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

Store honey in a cool, dark place (like the fridge!) to slow oxidation and make it last a while. Then use it on pretty much everything.

This no-cook salsa pairs sweet and juicy watermelon with smoky chiles. Looks like gravy, tastes like summer.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

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.