Sweet Hot And Lime Chili Recipes

Steps:

• Heat olive oil in a large skillet over medium heat; cook and stir chicken breast cubes in the hot oil until the juices run clear and chicken is no longer pink inside, 5 to 6 minutes. Sprinkle chicken with monosodium glutamate as it cooks. Remove chicken from skillet.
• Mix soy sauce, brown sugar, red pepper flakes, lime juice, and lime zest in a bowl, stirring to dissolve sugar. Pour sauce into hot skillet, bring to a boil, and reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Mix cooked chicken into sauce and cook until sauce forms a glaze on chicken pieces, about 2 to 3 more minutes, stirring often.
• Bring vegetable broth to a boil in a saucepan. Stir couscous into vegetable broth, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir cilantro into couscous.
• Arrange couscous onto a serving platter, top with chicken and sauce, and serve with lime wedges. Squeeze lime wedges over couscous and chicken before serving.

Steps:

• In a Dutch oven, brown steak in oil. Remove and set aside. Add the ground beef, onions and garlic to the pan; cook and stir over medium heat until meat is no longer pink. Drain., Return steak to the pan; stir in the remaining ingredients. Bring to a boil. Reduce heat to low. Simmer, uncovered, for 2 hours or until beef is tender.

Steps:

• Start by lighting up the grille, set to highest temperature.
• Place large pot on the stove burner and set medium heat, pour in olive oil (corn or vegetable oil will do) and add the butter and chop up onions and place in the pot to slightly brown, chop-up the New Mexican green chilies, roasted red peppers, garlic, red hot peppers (save one whole to toss in the pot) and add brown sugar to the entire mix and simmer...Now place the whole London Broil on the grill and char on both sides till the center is no longer pink and slice/chop or whatever to get into bite-size pieces and place in the pot.
• Drain the cans of beans, rinse and add to the pot of chili, add the can of tomatoes, add the extra strong coffee and the remaining ingredients stirring in each, cut one lime in half and squeeze in the juice, cut the second lime in half and squeeze in one side and chop the last half as finely as possible and add peel and all.
• Stir occasionally and simmer for 1 ½ hours, serve with Lime flavored Tostitos and enjoy the game!

Steps:

• Preheat oven to 400°. Place shrimp, zucchini, mushrooms and orange pepper in a greased 15x10x1-in. baking pan. Combine chili sauce, oil, lime juice and soy sauce. Pour over shrimp mixture and toss to coat., Bake until shrimp turn pink and vegetables are tender, 12-15 minutes. Sprinkle with green onions and cilantro.