12 Spicy Dishes Ranked From Cozy Warm to Seriously Fiery

Some people want a gentle glow, others want a meal that makes them reach for a glass of milk. This list has both. We lined up 12 spicy dishes you can cook at home, from cozy and mild to big and bold, with the chili behind each one and a simple tip to make it milder. Where do you land on the ladder..

Level 1 Spicy Dishes: Chili Con Carne With Ancho

We start gentle. Ancho chiles are dried poblanos, and they bring a smoky, raisin like warmth instead of sharp heat. That makes this chili a perfect fall dinner for the whole family. A quick note before you climb the ladder: wear gloves when you cut fresh hot peppers, never touch your eyes, and keep milk, yogurt or sour cream nearby, since dairy helps cool the burn better than water. Ready to start?

You will need: 1 pound ground beef, 1 onion (chopped), 3 garlic cloves, 2 tablespoons ancho chili powder, 1 teaspoon cumin, 1 can (15 oz) kidney beans, 1 can (28 oz) crushed tomatoes, 1 cup beef broth, salt.

How to make it: 1. Brown the beef with the onion in a large pot. 2. Add the garlic, ancho powder and cumin and cook 1 minute. 3. Stir in the tomatoes, beans and broth. 4. Simmer 45 minutes, stirring now and then. 5. Season with salt. 6. Milder: use half the chili powder and add a spoon of sour cream on top.

Level 2: Bacon Wrapped Jalapeno Poppers

Among spicy dishes, jalapeno poppers are where many people first meet real heat, and stuffing them with cream cheese softens the bite. Most of the fire lives in the white ribs and seeds, so scraping them out makes these friendly for almost everyone. Wrapped in bacon and baked until crisp, they are a game day favorite. Quick poll: how spicy do you usually go? A) mild only, B) a little kick, C) medium heat, D) bring it on.

You will need: 12 jalapenos, 8 oz cream cheese (softened), 1 cup shredded cheddar, 1/2 teaspoon garlic powder, 12 slices bacon (cut in half).

How to make it: 1. Heat the oven to 400F. 2. Wearing gloves, halve the jalapenos and scrape out the seeds and ribs. 3. Mix the cream cheese, cheddar and garlic powder. 4. Fill each half. 5. Wrap with half a slice of bacon. 6. Bake 20 to 25 minutes until the bacon is crisp. Milder: soak the halves in ice water for 15 minutes first.

Level 3: Chicken Tikka With Kashmiri Chili

Kashmiri chili powder is famous for its bright red color more than its heat. It gives chicken tikka that beautiful deep color while keeping things warm and friendly. A yogurt marinade makes the chicken tender and helps balance the spice. Cook it on a grill pan or under the broiler for those charred edges. Serve with rice, flatbread and a cool cucumber yogurt sauce.

You will need: 1 1/2 pounds boneless chicken thighs (cubed), 1 cup plain yogurt, 2 teaspoons Kashmiri chili powder, 1 teaspoon garam masala, 1 teaspoon cumin, 3 garlic cloves (grated), 1 tablespoon grated ginger, juice of 1 lemon, salt.

How to make it: 1. Mix the yogurt, spices, garlic, ginger, lemon and salt. 2. Coat the chicken and chill at least 1 hour. 3. Thread onto skewers. 4. Cook under a hot broiler or on a grill pan 10 to 12 minutes, turning. 5. Look for charred edges. 6. Milder: swap half the chili for paprika.

Level 4 Spicy Dishes: Shakshuka With Harissa

Shakshuka is eggs gently cooked in a spiced tomato and pepper sauce, and it is loved across North Africa and the Middle East. A spoon of harissa, a chili paste from North Africa, adds smoky, garlicky heat. It is a one pan meal for breakfast, lunch or a lazy Sunday dinner. Tear crusty bread and dip it right into the pan. Do you eat spicy food for breakfast?

You will need: 2 tablespoons olive oil, 1 onion, 1 red bell pepper, 3 garlic cloves, 1 to 2 tablespoons harissa, 1 teaspoon cumin, 1 can (28 oz) crushed tomatoes, 6 eggs, crumbled feta, fresh parsley.

How to make it: 1. Soften the onion and pepper in the oil. 2. Add the garlic, harissa and cumin for 1 minute. 3. Pour in the tomatoes and simmer 10 minutes. 4. Make 6 wells and crack in the eggs. 5. Cover and cook 5 to 8 minutes. 6. Top with feta and parsley. Milder: start with 1 teaspoon harissa.

Level 5: Kimchi Jjigae With Gochugaru

This bubbling Korean stew is pure comfort on a cold night. Aged kimchi gives a deep, tangy flavor, and gochugaru, Korean red pepper flakes, brings a warm, steady heat that builds as you eat. Tofu and pork make it hearty. It tastes even better when your kimchi is extra sour, so this is a great way to use up an older jar. Who else loves a big pot of stew in late October?

You will need: 2 cups aged kimchi (chopped) plus 1/4 cup kimchi juice, 8 oz pork belly or shoulder (sliced), 1 tablespoon gochugaru, 1 tablespoon gochujang, 1 onion (sliced), 3 cups water or broth, 1 block soft tofu, 2 green onions.

How to make it: 1. Brown the pork in a pot. 2. Add the kimchi and cook 5 minutes. 3. Stir in the gochugaru, gochujang and onion. 4. Add the kimchi juice and water and simmer 20 minutes. 5. Add the tofu in large spoonfuls and simmer 5 more minutes. 6. Top with green onions.

Level 6 Spicy Dishes: Chipotle Shrimp Tacos

Chipotles are smoked, dried jalapenos, often sold canned in a tangy adobo sauce. They bring smoky heat that is perfect with sweet, juicy shrimp. These tacos come together in about 20 minutes, so they are great for a weeknight. A crunchy lime slaw and a drizzle of crema keep every bite balanced. Love a big pot instead? Try our chili recipes for cozy nights.

You will need: 1 pound shrimp (peeled), 2 chipotles in adobo (minced) plus 1 tablespoon adobo sauce, 2 tablespoons olive oil, 1 teaspoon cumin, juice of 2 limes, 8 small tortillas, 2 cups shredded cabbage, 1/2 cup sour cream, cilantro.

How to make it: 1. Toss the shrimp with the chipotles, adobo, oil, cumin and half the lime juice. 2. Rest 10 minutes. 3. Cook in a hot skillet 2 minutes per side. 4. Toss the cabbage with the rest of the lime juice. 5. Warm the tortillas. 6. Fill with shrimp, slaw, sour cream and cilantro.

Level 7: Thai Drunken Noodles

Despite the name, there is no alcohol in pad kee mao. These wide rice noodles are stir fried with fresh Thai bird chilies, garlic and holy basil, and the heat is bright and punchy. It is a favorite Thai takeout order that is easy to make at home once your ingredients are ready. It is one of the most fun spicy dishes to cook at home. Have everything chopped before you start, because it cooks in minutes.

You will need: 8 oz wide rice noodles, 2 tablespoons oil, 4 garlic cloves, 2 to 4 Thai bird chilies (sliced), 8 oz shrimp or chicken, 1 bell pepper, 2 tablespoons oyster sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, 1 cup Thai basil leaves.

How to make it: 1. Soak or cook the noodles as the package says. 2. Fry the garlic and chilies in hot oil for 30 seconds. 3. Add the shrimp or chicken and the pepper and cook through. 4. Add the noodles and sauces and toss. 5. Fold in the basil until it wilts. 6. Milder: use just 1 chili with the seeds removed.

Level 8 Spicy Dishes: Mapo Tofu With Sichuan Pepper

Mapo tofu is a classic from Sichuan, China, and it is famous for a feeling called mala: spicy from chili and tingly from Sichuan peppercorns. The peppercorns do not burn; they make your lips buzz in a fun way. Silky tofu and savory ground pork in a glossy red sauce make it a perfect match for steamed rice. Have you ever tried that tingly feeling? Tell us how you would describe it.

You will need: 1 block soft tofu (cubed), 4 oz ground pork, 2 tablespoons chili bean paste (doubanjiang), 1 teaspoon ground Sichuan peppercorns, 2 garlic cloves, 1 tablespoon ginger, 1 cup broth, 1 tablespoon cornstarch mixed with 2 tablespoons water, green onions.

How to make it: 1. Brown the pork. 2. Add the bean paste, garlic and ginger and fry until red and fragrant. 3. Pour in the broth and add the tofu. 4. Simmer 5 minutes. 5. Stir in the cornstarch mix to thicken. 6. Sprinkle with Sichuan pepper and green onions.

Level 9: Jamaican Style Pepper Pot With Scotch Bonnet

Scotch bonnet peppers are fruity, floral and very hot. In Caribbean kitchens, cooks often drop a whole pepper into a simmering pot so it adds flavor and heat without taking over, then lift it out before serving. This hearty beef, greens and coconut stew uses that trick. Just be careful the pepper does not burst. Poll time: A) I lift it out early, B) I leave it in, C) I break it open, D) I skip it!

You will need: 1 1/2 pounds stewing beef (cubed), 1 onion, 3 garlic cloves, 4 sprigs thyme, 1 whole Scotch bonnet pepper, 1 can (13 oz) coconut milk, 3 cups broth, 1 pound callaloo or spinach, 2 potatoes (cubed), salt.

How to make it: 1. Brown the beef in a heavy pot. 2. Add the onion, garlic and thyme. 3. Pour in the coconut milk and broth. 4. Drop in the whole pepper and simmer 1 1/2 hours. 5. Add the potatoes and greens for the last 25 minutes. 6. Remove the pepper whole before serving.

Level 10: Goan Vindaloo

Vindaloo comes from Goa, on the west coast of India, and it is known as one of the hotter curries on many restaurant menus. Dried red chilies and vinegar make a tangy, fiery sauce that soaks into tender pork or chicken. The flavor is deep, not just hot, which makes it one of the boldest spicy dishes on this list. Make it a day ahead if you can, because it tastes even better the next day. Serve with plain rice and cool yogurt on the side.

You will need: 2 pounds pork shoulder or chicken thighs (cubed), 8 to 10 dried red chilies (soaked), 1/3 cup vinegar, 6 garlic cloves, 1 tablespoon ginger, 1 teaspoon cumin seeds, 1 teaspoon black peppercorns, 2 onions, 1 tablespoon sugar, salt, oil.

How to make it: 1. Blend the soaked chilies, vinegar, garlic, ginger and spices into a paste. 2. Coat the meat and rest 1 hour. 3. Fry the onions in oil until golden. 4. Add the meat and paste and cook 5 minutes. 5. Add a cup of water and simmer 1 hour. 6. Milder: use half the chilies.

Level 11: Fresh Habanero Salsa

Habaneros are many times hotter than jalapenos, with a sweet, tropical flavor underneath. This bright salsa blends them with tomatoes, onion and lime, and a little goes a long way. Serve it with chips, tacos or grilled chicken. Wear gloves, open a window while you blend and taste a small amount first. For a friendlier version, mix one spoon into a bowl of mild salsa.

You will need: 4 ripe tomatoes, 1/2 white onion, 1 to 2 habaneros (stems and seeds removed), 2 garlic cloves, juice of 2 limes, 1/2 cup cilantro, 1 teaspoon salt.

How to make it: 1. Wearing gloves, roughly chop the habaneros. 2. Add everything to a blender or food processor. 3. Pulse until chunky, not smooth. 4. Taste and add more lime or salt. 5. Chill 30 minutes so the flavors blend. 6. Wash your hands, board and knife well afterwards.

Level 12: Homemade Ghost Pepper Hot Sauce

The top of our ladder is a sauce, not a meal, because ghost peppers are among the hottest chilies in the world. This one is made to be used a few drops at a time to wake up soups, eggs or wings. Never eat these peppers raw or whole. Wear gloves and eye protection, keep kids and pets away, and open the windows while it simmers. Which level is your comfort zone on this list of spicy dishes?

You will need: 2 ghost peppers (stems removed), 4 red bell peppers or red Fresno chilies, 4 garlic cloves, 1 carrot, 1 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, 1 teaspoon salt.

How to make it: 1. With gloves on, roughly chop all the peppers, garlic and carrot. 2. Simmer everything in a small pot for 15 minutes with the windows open. 3. Cool completely. 4. Blend until smooth. 5. Strain into a clean bottle. 6. Label it clearly, keep it in the fridge and use a drop or two at a time.