20 Chili Starter Recipes to Spark Your Appetizer Game

Your next game day or cozy night in just got a whole lot tastier. These 20 chili starter recipes are here to spark your appetizer game—from zesty dips to loaded bites, all packed with warmth and flavor. Whether you’re feeding a crowd or just craving comfort, these easy ideas will have everyone dipping in for more.

Chili Cheese Stuffed Jalapeños

Perfect for game day or a spicy snack, these chili cheese stuffed jalapeños deliver bold flavor in every bite. Creamy cheese filling meets the heat of fresh jalapeños for an irresistible appetizer.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Jalapeños – 6
Cream cheese – 8 oz
Shredded cheddar cheese – 1 cup
Garlic powder – ½ tsp
Salt – ½ tsp

Instructions

Preheat oven to 400°F.
Cut jalapeños in half lengthwise; remove seeds and membranes. (Tip: wear gloves to protect hands from capsaicin.)
In a bowl, mix cream cheese, shredded cheddar, garlic powder, and salt until well combined. (Tip: let cream cheese soften at room temperature for easier mixing.)
Fill each jalapeño half with cheese mixture.
Place filled jalapeños on a baking sheet lined with parchment paper.
Bake for 18–20 minutes until cheese is bubbly and jalapeños are tender. (Tip: for extra browning, broil for 1–2 minutes at the end.)

Serve these jalapeños warm as a crowd-pleasing appetizer. The creamy, cheesy filling balances the heat perfectly. Pair with ranch or sour cream for dipping.

Spicy Chili Shrimp Tacos

Grilled shrimp meet a zesty chili-lime kick in these mini tacos. Quick to prep, they're perfect for a weeknight fiesta. No fuss, just bold flavor.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

Shrimp – 1 lb
Chili powder – 1 tsp
Lime juice – 2 tbsp
Olive oil – 2 tbsp
Salt – ½ tsp
Mini corn tortillas – 8

Instructions

Preheat grill to medium-high (about 400°F).
In a bowl, combine shrimp, chili powder, lime juice, olive oil, and salt. Toss to coat evenly. Tip: Use fresh lime juice for the brightest flavor.
Grill shrimp for 2-3 minutes per side until opaque and charred. Tip: Don't overcrowd the grill—cook in batches if needed.
Remove shrimp from grill and let rest for 1 minute. Tip: Resting firms up the texture.
Warm tortillas on the grill for 30 seconds per side until pliable.
Serve shrimp in warm tortillas.

Zesty and bright, these tacos burst with citrus heat. The char from the grill adds a smoky depth. Serve with a side of avocado crema for extra creaminess.

Chili Lime Chicken Wings

Just when you think wings couldn't get better, this chili lime version delivers a perfect balance of sticky-sweet heat and bright citrus. No more boring chicken—these are baked to crispy perfection.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Chicken wings – 2 lbs
Baking powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Chili powder – 1 tsp
Honey – ¼ cup
Lime juice – 2 tbsp
Sriracha – 1 tbsp
Garlic – 2 cloves, minced

Instructions

Preheat oven to 400°F. Line a baking sheet with foil and place a wire rack on top.
Pat chicken wings completely dry with paper towels. Tip: dry skin ensures maximum crispiness.
In a large bowl, mix baking powder, salt, pepper, and chili powder. Add wings and toss until evenly coated.
Arrange wings in a single layer on the wire rack, skin side up. Bake for 40 minutes, flipping halfway through.
While wings bake, make the glaze: In a small saucepan, combine honey, lime juice, sriracha, and minced garlic. Simmer over medium heat for 3 minutes until slightly thickened. Tip: don't boil or it will get too sticky.
Remove wings from oven and brush with half the glaze. Return to oven and bake 5 more minutes.
Switch oven to broil. Brush with remaining glaze and broil 1-2 minutes until edges are caramelized. Tip: watch closely to avoid burning.
Let rest 3 minutes before serving. The glaze will set into a tacky, shiny coating.

The sticky glaze clings to every crevice, while the lime cuts through the richness. Serve with extra lime wedges and a cold beer for the ultimate game day snack.

Mini Chili Cornbread Muffins

Get ready for a savory twist on classic cornbread. These mini muffins pack heat from jalapeños and richness from cheddar. Perfect for chili or soup.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Mini Muffins

Cornmeal – 1 cup
All-purpose flour – 1 cup
Baking powder – 2 tsp
Salt – ½ tsp
Baking soda – ¼ tsp
Buttermilk – 1 cup
Egg – 1 large
Butter – ¼ cup, melted
Shredded cheddar cheese – ½ cup
Diced jalapeños – ¼ cup

Instructions

Preheat oven to 400°F. Spray a mini muffin tin with nonstick spray.
In a large bowl, whisk cornmeal, flour, baking powder, salt, and baking soda.
In a separate bowl, whisk buttermilk, egg, and melted butter until combined.
Pour wet ingredients into dry. Stir until just moistened—do not overmix or muffins will be tough.
Fold in shredded cheddar and diced jalapeños until evenly distributed.
Spoon batter into prepared cups, filling each about ¾ full. Use a cookie scoop for even portions.
Bake 10–12 minutes until golden and a toothpick inserted in center comes out clean.
Cool in pan 5 minutes, then transfer to a wire rack.

Underneath the golden crust, these muffins are tender and moist. The jalapeño heat lingers, balanced by sharp cheddar. Serve them warm alongside a bowl of chili or slathered with honey butter.

Chili-Spiced Nachos

Don't settle for soggy nachos. These chili-spiced nachos layer crisp tortilla chips with homemade chili con carne, melted cheese, and fresh jalapeños. Every bite delivers heat and crunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Chili

1 lb ground beef
1 tbsp chili powder
1 tsp cumin
1/2 tsp salt
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes
1/2 cup water

For Assembly

1 bag (13 oz) tortilla chips
2 cups shredded cheddar cheese
1/4 cup sliced pickled jalapeños

Instructions

Cook ground beef in a skillet over medium heat until browned, about 5 minutes. Drain excess fat.
Add chili powder, cumin, and salt. Stir for 30 seconds.
Add black beans, diced tomatoes, and water. Bring to a simmer. Cook for 15 minutes, stirring occasionally, until thickened. Tip: let chili simmer longer for deeper flavor.
Preheat oven to 400°F.
Spread half the tortilla chips on a baking sheet. Top with half the chili and half the cheese.
Repeat with remaining chips, chili, and cheese. Sprinkle jalapeños on top.
Bake for 8 minutes until cheese is melted and bubbly. Tip: use a rimmed baking sheet to prevent spillover.
Let cool for 2 minutes before serving. Tip: let nachos rest to set layers.

Crisp chips, spicy chili, and gooey cheese create a satisfying snack. For extra kick, drizzle with hot sauce or serve with a side of guacamole. These nachos disappear fast at game day.

Chili Bean Dip

Craving a warm, cheesy dip in minutes? This chili bean dip combines refried beans, chili powder, salsa, and melted cheese for an irresistible snack.

Serving: 8 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main

Refried beans – 1 can (16 oz)
Salsa – 1 cup
Chili powder – 1 tsp
Shredded cheddar cheese – 1 ½ cups

Instructions

Preheat oven to 375°F.
In a bowl, mix refried beans, salsa, chili powder, and 1 cup of cheddar cheese until smooth. (Tip: Stir well to avoid lumps.)
Transfer mixture to a 9-inch oven-safe dish.
Top with remaining ½ cup cheddar cheese.
Bake for 15 minutes until cheese is melted and bubbly. (Tip: For a golden top, broil 1 extra minute.)
Let cool 2 minutes before serving. (Tip: Serve with tortilla chips for dipping.)

Every spoonful is creamy, savory, and slightly spicy. This dip pairs perfectly with crispy tortilla chips or fresh veggies. Enjoy it warm for the best texture.

Chili Rellenos Bites

Craving something bold? These Chili Rellenos Bites pack all the smoky, cheesy goodness of the classic into a crispy, poppable appetizer.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

For the bites

Poblano peppers – 4 large
Monterey Jack cheese – 8 oz, cut into 24 cubes
All-purpose flour – ½ cup
Eggs – 4 large
Salt – ½ tsp
Pepper – ¼ tsp
Vegetable oil – for frying

Instructions

Roast poblano peppers over gas flame or under broiler until skin is charred, about 5 minutes.
Place peppers in a bowl, cover with plastic wrap, and steam for 10 minutes. (Tip: This makes peeling easy.)
Peel off the charred skin, then remove stems and seeds. Keep peppers whole.
Cut each pepper into 6 equal strips, yielding 24 total. (Tip: Use kitchen scissors for clean cuts.)
Place a cheese cube on each strip, roll up tightly, and secure with a toothpick.
Set up breading station: flour in one dish, beaten eggs with salt and pepper in another.
Heat 1 inch of oil in a skillet to 350°F. (Tip: Test with a drop of water – it should sizzle.)
Dip each bite first in flour, then in egg, coating completely.
Fry in batches for 2-3 minutes, turning occasionally, until golden brown.
Drain on paper towels. Remove toothpicks before serving.

The crispy exterior gives way to melty cheese and smoky pepper. Serve with ranchero sauce for dipping or alongside tacos.

Chili Garlic Edamame

Love a quick, spicy snack? These chili garlic edamame deliver bold flavor in under 10 minutes. Steamed tender, then tossed in a fiery chili-garlic oil and sea salt, they're the perfect protein-packed bite.

Serving: 4 | Prep Time: 2 minutes | Cooking Time: 5 minutes

Ingredients

For the edamame

Frozen shelled edamame – 2 cups
Chili garlic oil – 2 tbsp
Sea salt – ½ tsp

Instructions

Bring a medium pot of water to a boil. Insert a steamer basket or use a colander that fits snugly over the pot.
Add the frozen edamame to the steamer basket. Cover and steam for 4 minutes until tender but still bright green – don't overcook or they'll become mushy.
Remove the edamame from the steamer and spread on a clean kitchen towel. Pat very dry; moisture prevents the oil from coating evenly.
Transfer the edamame to a mixing bowl. Drizzle with chili garlic oil. If your oil is homemade, let it come to room temperature first for best coating.
Sprinkle sea salt over the edamame. Toss everything together until each pod is evenly glistening.
Serve immediately while warm, or let cool for a room-temperature snack. Enjoy!

Just a few minutes of steaming and a toss in bold chili-garlic oil transform frozen edamame into an addictive snack. The crunchy sea salt contrasts with the tender beans, while the oil brings heat and depth. Serve as a party appetizer, top a salad, or enjoy straight from the bowl.

Chili Honey Glazed Meatballs

Gather round, because these Chili Honey Glazed Meatballs are a game changer. They're sweet, spicy, and sticky with a perfect caramelized finish. Baked, not fried, so they're easier and less messy.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Meatballs

Ground pork – 1 lb
Breadcrumbs – ½ cup
Egg – 1 large
Garlic – 2 cloves (minced)
Salt – 1 tsp
Black pepper – ½ tsp

Glaze

Honey – ⅓ cup
Sriracha – 2 tbsp
Soy sauce – 1 tbsp
Rice vinegar – 1 tbsp
Ginger – 1 tsp (grated)

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, combine ground pork, breadcrumbs, egg, minced garlic, salt, and pepper. Mix until just combined. (Tip: Don't overmix or meatballs will be dense.)
Form mixture into 16-20 meatballs, about 1.5 inches each. Place on prepared sheet.
Bake for 15 minutes until cooked through and lightly browned.
While meatballs bake, make glaze: In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, and grated ginger. Bring to a simmer over medium heat, then reduce to low and cook for 2 minutes until slightly thickened. (Tip: Watch the glaze closely as honey can burn quickly.)
Remove meatballs from oven and transfer to a large bowl. Pour glaze over meatballs and toss to coat evenly.
Return glazed meatballs to baking sheet and bake for an additional 5 minutes until glaze is sticky and caramelized. (Tip: For extra stickiness, broil for 1-2 minutes at the end, but watch to avoid burning.)
Let cool for 2 minutes before serving. Sprinkle with sesame seeds or green onions if desired.

Every bite delivers a punch of sweet heat with a tender pork center. Serve them over rice, as an appetizer with toothpicks, or tucked into slider buns for a fun twist.

Chili Smashed Potatoes

Bold and crispy, these chili smashed potatoes deliver heat and crunch in every bite. Perfect for weeknight dinners or game day snacks, they come together with minimal effort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 45 minutes

Ingredients

Baby potatoes – 1.5 lbs
Olive oil – 3 tbsp
Chili flakes – 1 tsp
Garlic powder – ½ tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Fresh parsley – 2 tbsp, chopped

Instructions

Preheat oven to 400°F.
Boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain.
Place potatoes on a baking sheet. Use a fork or potato masher to gently smash each potato to about ½ inch thick. (Tip: Let them cool slightly for easier handling.)
Drizzle with olive oil. Sprinkle chili flakes, garlic powder, salt, and pepper. (Tip: Adjust chili flakes to your heat preference.)
Roast for 25-30 minutes until golden and crispy, flipping halfway. (Tip: For extra crunch, switch to broil for last 2 minutes.)
Garnish with fresh parsley and serve hot.

No need for dipping sauce—these potatoes are packed with flavor. The crispy edges and tender centers make them perfect as a side or snack. Try pairing them with sour cream or a squeeze of lemon for a fresh twist.

Chili-Spiced Popcorn

Ditch the butter and the bagged stuff. This chili-spiced popcorn delivers heat and tang in every single kernel. It takes five minutes from start to finish and beats anything you'll find at the store. Perfect for movie night or a quick snack fix.

Serving: 4 | Prep Time: 2 minutes | Cooking Time: 3 minutes

Ingredients

For the Popcorn

Popcorn kernels – ¼ cup
Chili powder – 1 tsp
Lime zest – 1 tsp (from 1 lime)
Salt – ½ tsp

Instructions

Zest one lime using a microplane to get exactly 1 tsp of zest. Avoid the white pith; it's bitter.
Measure ¼ cup popcorn kernels. Fresh kernels yield larger, fluffier popcorn – stale ones leave many unpopped.
Plug in the air popper and add the kernels. Pop until the popping slows to about 2 seconds between pops, roughly 2–3 minutes.
While the popcorn pops, mix 1 tsp chili powder, the reserved lime zest, and ½ tsp salt in a small bowl. Stir to combine.
As soon as popping finishes, transfer the hot popcorn to a large bowl. Work quickly – hot popcorn absorbs seasoning far better than cool popcorn.
Sprinkle the seasoning mix evenly over the popcorn. Toss gently with a large spoon or your hands, using a lifting motion to avoid crushing the kernels.
Serve immediately for maximum crunch. Store leftovers in an airtight container, but expect softening over time.

The texture stays light and airy, the chili powder adds a warm kick that builds slowly, and the lime zest cuts through with bright acidity. Serve it as a snack, or crush it over black bean soup for extra texture. It's a versatile, addictive treat. Plus, it's naturally gluten-free and vegan.

Chili Avocado Bruschetta

Looking for a quick, spicy twist on classic bruschetta? This chili avocado version packs a punch with creamy avocado and fresh tomato salsa. Ready in under 15 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 5 minutes

Ingredients

For the Bruschetta

Baguette – 1 (about 8 slices)
Olive oil – 2 tbsp
Garlic – 1 clove, halved
Avocado – 2 ripe
Lime – 1, juiced
Salt – ½ tsp
Roma tomatoes – 2, diced
Jalapeño – 1, seeded and minced
Fresh cilantro – 2 tbsp, chopped (optional)

Instructions

Preheat broiler to high with rack 6 inches from heat.
Arrange baguette slices on a baking sheet in a single layer. Brush both sides with olive oil.
Broil until golden, 1–2 minutes per side. Watch closely to avoid burning. Tip: For extra-crisp toast, leave in a minute longer.
Remove toast and immediately rub one side with cut garlic clove for flavor. Tip: Use a gentle hand – too much garlic can overpower.
In a bowl, mash avocado with lime juice and ¼ tsp salt until creamy but slightly chunky. Tip: Use ripe avocados that yield to gentle pressure for best texture.
In another bowl, combine diced tomatoes, minced jalapeño, ¼ tsp salt, and half the cilantro. Adjust heat by keeping or removing jalapeño seeds.
Spread a generous layer of mashed avocado on each garlic-rubbed toast.
Top with tomato-jalapeño salsa and sprinkle remaining cilantro. Serve immediately.

This bruschetta is best enjoyed immediately while the bread is still warm and crispy. The cool avocado balances the spicy tomato salsa perfectly. Serve as an appetizer or light lunch.

Chili Lime Grilled Shrimp Skewers

Everybody loves a quick, fiery shrimp skewer that’s ready in under 30 minutes. This chili-lime marinade delivers bold flavor with minimal effort. Fire up the grill and get ready for a crowd-pleaser.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 8 minutes

Ingredients

Shrimp (large, peeled and deveined) – 1 lb
Lime juice – 3 tbsp
Chili powder – 1 tsp
Garlic (minced) – 3 cloves
Olive oil – 2 tbsp
Salt – ½ tsp
Black pepper – ¼ tsp
Wooden skewers (soaked in water 30 minutes) – 8

Instructions

In a bowl, whisk together lime juice, chili powder, minced garlic, olive oil, salt, and pepper.
Add shrimp to the marinade and toss to coat. Cover and refrigerate for 15 minutes. Do not exceed 30 minutes or the acid will cook the shrimp.
Thread shrimp onto soaked skewers, about 5 per skewer, leaving a small gap between each.
Preheat grill to medium-high heat (400–450°F). Clean and oil the grates.
Place skewers on the grill and cook for 3 minutes per side. Shrimp should be opaque and lightly charred.
Remove from grill and let rest 1 minute. Serve immediately with lime wedges.
Tip: For extra char, pat shrimp dry before skewering. Tip: Soak skewers to prevent burning. Tip: Avoid overcrowding skewers for even cooking.

Direct heat turns the marinade into a tangy, smoky crust. The shrimp stays juicy and plump if you don’t overcook. Serve over rice, on a salad, or with tortillas and avocado for a quick taco night.

Chili Pork Belly Bites

Crispy, sticky, and packed with heat, these chili pork belly bites are a game-changer for snack time. Each cube delivers a satisfying crunch before the sweet-spicy glaze kicks in. Ready in under an hour, they're perfect for game day or weeknight indulgence.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Pork Belly

Pork belly – 1 lb
Salt – 1 tsp
Black pepper – ½ tsp
Cornstarch – 2 tbsp

Chili Caramel Glaze

Sugar – ½ cup
Water – 2 tbsp
Chili flakes – 1 tbsp
Soy sauce – 1 tbsp
Rice vinegar – 1 tbsp

For Frying

Vegetable oil – 2 tbsp

Instructions

Cut pork belly into 1-inch cubes. Pat dry with paper towels – moisture prevents crispiness.
Season cubes with salt and black pepper. Toss to coat evenly.
Add cornstarch and toss until each piece is lightly coated. Shake off excess.
Heat vegetable oil in a large skillet over medium-high heat (350°F). Tip: Use a thermometer for accurate temperature.
Place pork cubes in a single layer – do not overcrowd. Cook in batches if needed.
Fry for 6–8 minutes, turning occasionally, until golden brown and crispy. Internal temperature should reach 145°F.
Transfer crispy pork to a paper towel-lined plate. Set aside.
In a small saucepan, combine sugar and water. Cook over medium heat without stirring until sugar dissolves and turns amber, about 5 minutes.
Carefully stir in chili flakes, soy sauce, and rice vinegar. Simmer for 1 minute until thickened.
Toss the fried pork belly cubes in the warm caramel glaze until fully coated. Tip: Work quickly so the glaze doesn't harden.
Serve immediately. Garnish with sliced green onions or sesame seeds if desired.

Nothing beats that first crunch followed by a sweet-spicy kick. Serve them over steamed rice or as party appetizers – they disappear fast. For extra heat, sprinkle more chili flakes on top.

Chili Mac and Cheese Bites

Upgrade your game day snacks with these Chili Mac and Cheese Bites. They pack all the comfort of mac and cheese with a smoky chili kick and crispy bacon. Perfect for parties or a quick bite.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Main

Elbow macaroni – 1 cup (uncooked)
Butter – 2 tbsp
Flour – 2 tbsp
Milk – 1 cup
Shredded cheddar cheese – 1 ½ cups
Chili powder – 1 tsp
Salt – ½ tsp
Black pepper – ¼ tsp
Cooked bacon – 4 slices, crumbled
Eggs – 2 large
Panko breadcrumbs – ½ cup

Instructions

Preheat oven to 375°F. Grease a 24-cup mini muffin tin.
Cook macaroni in salted water until al dente. Drain and set aside.
In a saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute.
Slowly whisk in milk. Cook, stirring constantly, until thickened (about 2-3 minutes).
Remove from heat. Stir in cheddar cheese, chili powder, salt, and pepper until smooth.
Fold in cooked macaroni and crumbled bacon. Let cool 5 minutes.
In a small bowl, whisk eggs. Gently fold into macaroni mixture until just combined. (Tip: don't overmix to keep bites tender.)
Scoop mixture into prepared muffin cups, filling each to the top. (Tip: use a cookie scoop for even portions.)
Sprinkle panko breadcrumbs over each bite. (Tip: for extra crunch, spray tops lightly with cooking spray.)
Bake 15-18 minutes until golden and set. Let cool in pan 5 minutes, then transfer to a wire rack. (Tip: if tops aren't crispy, broil 1-2 minutes.)

Golden and crispy on the outside, gooey and cheesy inside. These bites are a flavor bomb with a hint of heat from chili powder and salty bacon crunch. Serve with sour cream or hot sauce for dipping.

Chili-Filled Empanadas

Flaky pastry meets bold filling. These empanadas pack spiced beef and chili peppers into every bite. Perfect for game day or a quick dinner.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 25 minutes

Ingredients

Dough

All-purpose flour – 2 1/2 cups
Salt – 1 tsp
Cold butter – 1/2 cup
Ice water – 1/2 cup

Filling

Ground beef – 1 lb
Onion – 1 medium, diced
Garlic – 2 cloves, minced
Chili peppers (Anaheim or poblano) – 2, diced
Cumin – 1 tsp
Paprika – 1 tsp
Salt – 1/2 tsp
Black pepper – 1/4 tsp
Tomato paste – 2 tbsp
Beef broth – 1/4 cup

Egg Wash

Egg – 1
Water – 1 tbsp

Instructions

In a large bowl, mix flour and salt. Cut in cold butter using a pastry blender until pea-sized crumbs form. Keep butter cold for flaky dough.
Drizzle in ice water, one tablespoon at a time, and stir with a fork until dough just holds together. Do not overmix.
Pat dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
In a skillet over medium-high heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
Add onion and garlic; cook until softened, 3 minutes.
Stir in chili peppers, cumin, paprika, salt, and pepper. Cook 2 minutes.
Add tomato paste and beef broth; simmer until thickened, 3 minutes. Cool filling completely.
Preheat oven to 400°F. Line a baking sheet with parchment. Whisk egg and water for egg wash.
On a floured surface, roll dough to 1/8-inch thickness. Cut into 6-inch circles. Reroll scraps.
Place 2 tablespoons of filling on one side of each circle. Don't overfill.
Fold dough over filling and crimp edges with a fork to seal. Brush with egg wash for golden crust.
Bake 20-25 minutes until deep golden brown. Let cool 5 minutes before serving.

Kick them up with a side of sour cream or salsa. The flaky crust gives way to a rich, spicy filling. These empanadas are a crowd-pleaser anytime.

Chili Salsa Verde

Get ready for a bright, tangy salsa that takes minutes to make. Roasting the jalapeños brings out a subtle smokiness that balances the tart tomatillos. This chili salsa verde is a staple for tacos, eggs, or just chips.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Tomatillos – 1 lb
Jalapeños – 3
Cilantro – 1/2 cup packed
White onion – 1/4 cup chopped
Garlic – 2 cloves
Lime juice – 2 tbsp
Salt – 1/2 tsp

Instructions

Preheat your broiler to high and place a rack about 6 inches from the heat source.
Husk and rinse the tomatillos, then pat dry. Place them on a rimmed baking sheet.
Add the jalapeños to the sheet. Broil for 8–10 minutes, turning once, until the tomatillos are soft and lightly charred and the jalapeños are blistered.
Remove from oven and let cool for 5 minutes. Carefully peel the jalapeños only if you want less heat; leave the skin on for flavor.
Tip: Don't skip the charring—it deepens the flavor and adds complexity.
Transfer the tomatillos and jalapeños (stem removed) to a blender. Add cilantro, onion, garlic, lime juice, and salt.
Blend until smooth, about 30 seconds. Taste and adjust salt if needed—remember it will mellow after sitting.
Tip: For a chunkier salsa, pulse instead of blending fully.
Pour into a bowl. Let rest 10 minutes before serving to let flavors meld.
Tip: This salsa keeps up to 5 days in the fridge; the flavor improves overnight.

Cool and boldly flavored, this salsa verde has a silky texture with a kick from the roasted jalapeños. Spoon it over grilled chicken, mix into rice, or serve as a dipping sauce for taquitos.

Chili Roasted Chickpeas

Unexpectedly crunchy and packed with smoky heat, these chili roasted chickpeas are a perfect snack or salad topper.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 35 minutes

Ingredients

For the Chickpeas

Chickpeas – 1 can (15 oz)
Olive oil – 1 tbsp
Chili powder – 1 tsp
Cumin – ½ tsp
Salt – ½ tsp

Instructions

Preheat oven to 400°F.
Rinse and drain chickpeas. Pat them very dry with a paper towel—removing skins prevents sogginess.
In a bowl, toss chickpeas with olive oil, chili powder, cumin, and salt until evenly coated.
Spread chickpeas in a single layer on a baking sheet. Avoid overcrowding for maximum crispiness.
Roast for 30–35 minutes, shaking the pan halfway through, until golden and crunchy.
Let cool completely on the sheet—they'll crisp up more as they cool.
Serve immediately or store in an airtight container for up to 3 days.

Make these in big batches—they stay crunchy for days. Pile them on salads for a spicy crunch or eat by the handful. Much like nuts, they’re dangerously addictive.

Chili Spiced Sweet Potato Fries

Perfect for a snack or side dish, these chili spiced sweet potato fries are crispy on the outside and tender inside. Baked, not fried, they deliver bold flavor with minimal effort.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

Fries

Sweet potatoes – 2 large
Olive oil – 2 tbsp
Chili powder – 1 tsp
Smoked paprika – 1 tsp
Salt – ½ tsp

Instructions

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Peel sweet potatoes and cut them into ½-inch thick sticks. Try to keep them uniform for even cooking.
In a large bowl, toss sweet potato sticks with olive oil, chili powder, smoked paprika, and salt until evenly coated.
Arrange fries in a single layer on the baking sheet. Do not overcrowd; use two sheets if needed for crispiness.
Bake for 15 minutes. Flip each fry with a spatula (tip: use a thin metal spatula to avoid sticking).
Continue baking for 10 minutes more, or until fries are golden brown and crispy on the edges.
Remove from oven and let cool on the sheet for 2 minutes. This helps them firm up before serving.

You'll love the smoky heat from the paprika and chili. The exterior is nicely crisp while the inside stays creamy. Dip them in chipotle mayo or enjoy straight up.

Chili Pimento Cheese Toast

Perfect for a quick snack or game day appetizer, this chili pimento cheese toast brings the heat with pickled jalapeños and a creamy, spicy spread. It’s ready in under 15 minutes and uses simple pantry staples.

Serving: 4 | Prep Time: 5 minutes | Cooking Time: 8 minutes

Ingredients

For the chili pimento cheese toast

Bread – 4 slices (thick-cut)
Cheddar cheese – 1 cup shredded
Cream cheese – 4 oz softened
Pimento peppers – 2 tbsp chopped
Pickled jalapeños – 1 tbsp minced
Chili powder – ½ tsp
Cayenne pepper – ¼ tsp
Butter – 2 tbsp softened

Instructions

In a bowl, combine shredded cheddar, softened cream cheese, chopped pimentos, minced jalapeños, chili powder, and cayenne. Mix until smooth. Tip: Use room temperature cream cheese for easier blending.
Spread one side of each bread slice with softened butter. Flip and spread the cheese mixture evenly on the other side.
Heat a skillet over medium heat. Place bread slices butter-side down and cook for 3-4 minutes until golden and crispy. Tip: Cover the pan to melt cheese faster.
Flip and cook for another 2-3 minutes until the bottom is golden and cheese is bubbly. Tip: Watch closely to avoid burning.
Remove from heat, slice diagonally, and serve hot.

Gloriously crispy on the outside and gooey on the inside, each bite packs a spicy, tangy punch. Serve with a side of pickled jalapeños for extra heat or alongside a bowl of chili for a hearty meal.

Conclusion

Zesty little starters like these are perfect for game day or any gathering. I hope you find a new favorite among these chili recipes. Try one this weekend and let me know in the comments which one you pick! And don’t forget to save this roundup on Pinterest for later.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.