For livelier string beans, melt 2 tsp. unsalted butter and mix in 1/2 tsp. salt, 1/2 tsp. chili powder, and 1/8 tsp. garlic powder. Steam a pound of string beans, drain, and then toss with the butter mixture.

To make brownies from hell, add 1/2 tsp. pure chile powder (such as ancho or chipotle chile powder) to a 9 x 11-inch pan of chocolate brownies. A few pinches of cinnamon add to the flavor, too. If you like the combination of spicy and sweet, you’ll die for these brownies!

For kicked up corn-on-the-cob, shuck fresh sweet corn and then wrap each ear with 1 or 2 strips of bacon. Place each ear on a piece of heavy-duty foil and sprinkle lightly with chili powder. Wrap securely, twisting the ends of the foil to make handles for turning. Grill over medium-high heat until the corn is tender and the bacon is cooked, turning once, about 20 minutes.

To mix up a spicy butter for cooked fish fillets, chicken, or potatoes, combine 1/2 C. (1 stick) softened butter, 1 tsp. chipotle chile powder, and 1/4 tsp. salt. Wrap in plastic and store in the refrigerator for up to 2 weeks.

To perk up plain old burgers, add 2 tsp. chili powder per pound of ground meat.

If you like your cornbread hot and spicy, add chipotle chile powder to the batter.

For hot chocolate with a kick, add ground ancho chile powder, ground cinnamon, and almond extract to the mix.

When you don’t want to settle for plain old popcorn again, make it spicy with some ground red pepper. First cook popping corn in a heavy pot in hot oil. When it’s popped, toss the popcorn with a little curry powder, ground red pepper, sugar, and salt.