Southwestern Style Lime Chili Recipes

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FLAVORFUL SOUTHWESTERN CHILI



Flavorful Southwestern Chili image

"This filling, hearty recipe comes from my grandmother," writes Jenny Greear from Huntington, West Virginia. "It's full of flavor, freezes beautifully and makes a complete, last-minute meal. I top it grated cheddar cheese and chopped black olives and serve tortilla chips on the side." JENNY'S TIP: "If I'm feeding a crowd, I increase the pinto beans to four cans to make the meat go farther."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 11

2 pounds lean ground beef (90% lean)
1-1/2 cups chopped onions
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 package (10 ounces) frozen corn, thawed
1 cup salsa
3/4 cup water
1 can (4 ounces) chopped green chilies
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

  • In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Freeze option: Transfer cooled chili to freezer containers. Freeze up to 3 months. To use, thaw in the refrigerator. Place in a saucepan; heat through.,

Nutrition Facts : Calories 245 calories, Fat 7g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 580mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 5g fiber), Protein 22g protein. Diabetic Exchanges

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken With Ancho Chili Sauce image

From epicurious.com. The sauce can be made ahead of time. I prepare it when I prepare the chicken for marinating.

Provided by Brookelynne26

Categories     Chicken Breast

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 18

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 boneless skinless chicken breast halves
8 slices monterey jack cheese
3 dried ancho chiles, stemmed, seeded, torn into pieces
2 tablespoons fresh lime juice
1/2 cup mayonnaise
2 tablespoons packed brown sugar
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
1/2 teaspoon ground cumin

Steps:

  • For the Chicken: Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.
  • Make the Sauce: Place chilies in medium metal bowl. Pour enough boiling water over chilies to cover. Let stand until chilies are soft, about 30 minutes. Drain, reserving 1/2 cup soaking liquid.
  • Puree chilies, 3 tablespoons soaking liquid and lime juice in blender until smooth. Transfer to small bowl. Whisk in mayonnaise, brown sugar, oregano, rosemary and cumin. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before using, adding water by tablespoonfuls and stirring if very thick.).

Nutrition Facts : Calories 417.7, Fat 24, SaturatedFat 7.7, Cholesterol 104.3, Sodium 1158.5, Carbohydrate 16.9, Fiber 2, Sugar 8.2, Protein 34.5

SOUTHWESTERN LIME CHICKEN WITH ANCHO CHILI SAUCE



Southwestern Lime Chicken with Ancho Chili Sauce image

Categories     Chicken     Pepper     Marinate     Low Carb     Lime     Summer     Bon Appétit

Yield Makes 8

Number Of Ingredients 12

1/2 cup fresh lime juice
6 tablespoons soy sauce
1/4 cup vegetable oil
2 tablespoons sugar
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 1/2 teaspoons chili powder
1/2 teaspoon cayenne pepper
8 skinless boneless chicken breast halves
8 slices Monterey Jack cheese
Ancho Chili Sauce

Steps:

  • Combine first 9 ingredients in medium bowl; whisk to blend. Place chicken in 13 x 9 x 2-inch glass baking dish. Pour marinade over. Cover and refrigerate overnight, turning occasionally.
  • Prepare barbecue (medium-high heat). Remove chicken breasts from marinade. Grill chicken until just cooked through, turning occasionally, about 10 minutes. Place 1 cheese slice atop each chicken breast half; cover barbecue and cook until cheese melts, about 2 minutes. Transfer chicken breasts to plates. Serve with Ancho Chili Sauce.

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