Best Chili Lime Rub No Garlic No Onion Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHILI LIME RUB (NO GARLIC, NO ONION)



Chili Lime Rub (No Garlic, No Onion) image

This is a spicy dry rub designed for grilling. There is a bit of a sweet flavor followed by the lingering chili burn. Gauge the desired amount by how spicy you like your foods. Applications: Steak, Pork, Chicken, Seafood, Corn

Provided by LucindaLandreth

Categories     Chicken

Time 10m

Yield 3/4 oz

Number Of Ingredients 11

1 teaspoon sea salt
4 teaspoons coriander
1 1/2 teaspoons cumin
1 tablespoon dried cilantro
1 teaspoon black pepper
1/2 teaspoon paprika
2 teaspoons sugar
2 teaspoons cayenne pepper
1 teaspoon chipotle pepper
1/2 teaspoon ancho chili
4 tablespoons lime juice

Steps:

  • Massage lime juice into both sides of the meat and let sit for 5 minutes.
  • Rub desired amount of dry rub mixture into both sides of the meat.
  • Grill meat; sear both sides of the meat then reduce heat and cook till the meat reaches the recommended temperature.

Nutrition Facts : Calories 117, Fat 2.3, SaturatedFat 0.3, Sodium 3119.3, Carbohydrate 27.4, Fiber 4, Sugar 13.9, Protein 2.9

SHELLEY'S NO ONION CHILI



Shelley's No Onion Chili image

I created this recipe because I am allergic to onions. My kids have grown to love this as it is not overly spicy. I know that chili is very subjective, so you may need to add onions or chili's - that is okay, I guess I expect you to change it as you see necessary!

Provided by KCShell

Categories     < 4 Hours

Time 3h20m

Yield 8-10 serving(s)

Number Of Ingredients 17

1 1/2 lbs ground beef
1/4 teaspoon mc cormick broiled steak seasoning (find in your grocer's spice aisle)
1 garlic clove
1 tablespoon Worcestershire sauce
2 stalks celery, diced
6 ounces mushrooms, cleaned and sliced
2 teaspoons beef base, to taste
1 bay leaf
1 (8 ounce) jar tomato sauce
1 (15 ounce) can peeled tomatoes, chopped, use liquid too
2 (15 ounce) cans chili beans, with liquid
1 tablespoon cumin
3 cups water, adjust as needed, see below
chili powder
salt and pepper
2 tablespoons flour
water, to make a smooth paste

Steps:

  • Brown ground beef with broiled steak seasoning, Worcestershire, garlic, mushrooms and celery.
  • While meat and vegetables are browning, place tomatoes, tomato sauce, beans, water and spices in 5 quart stock pot.
  • When meat mixture is browned and vegetables are sautéed, drain hamburger mixture well.
  • Place hamburger mixture in pot with tomatoes, beans and spices.
  • Stir well.
  • The liquid part of the soup should be about 1 inch above the ingredients, so add water accordingly.
  • Bring to a boil and then turn down heat to simmer.
  • Simmer 3-4 hours.
  • 15 minutes before serving, thicken soup with flour and water paste.
  • I add several hot tablespoons of soup to the flour mixture so it is all the same temperature and very smooth, then pour into hot soup.
  • Bring soup to a boil and let it thicken.
  • Simmer an additional 3-5 minutes.
  • I like to put corn chips in the bottom of my bowl and then add soup, garnish with cheese and sour cream and black olives.

Nutrition Facts : Calories 378.2, Fat 13.7, SaturatedFat 5.2, Cholesterol 57.8, Sodium 497.3, Carbohydrate 37.2, Fiber 7.2, Sugar 3.4, Protein 27.4

AWESOME CHILI, NO ONIONS!



Awesome Chili, No Onions! image

So I have developed an intolerance for onions. Major bummer for a foodie! But this chili tastes so good I don't miss the onions.

Provided by Chef Lise

Categories     Beans

Time 1h15m

Yield 8 1 cup servings, 8 serving(s)

Number Of Ingredients 17

3 jalapeno peppers
2 red bell peppers
2 lbs ground beef
2 (15 1/2 ounce) cans kidney beans, drained
4 tablespoons tomato paste
1 (10 ounce) can Ro-Tel tomatoes
3 cups water
2 tablespoons sugar
1 tablespoon cocoa powder
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon ground oregano
1 teaspoon garlic powder
1 bay leaf
coarse salt, to taste
fresh ground pepper, to taste

Steps:

  • Roast red bell peppers and jalapenos: Turn on your broiler. Lower the rack so the peppers will be about 6 inches below your heat source. Spray the peppers with cooking spray or rub them with olive oil and place on broiler pan. Put them under the broiler and char the outside a bit, turning them every few minutes. When they look done to you, remove them from the oven and put them in a bowl with a lid for at least 5 minutes.
  • Before handling the jalapenos, you may want to put gloves on to protect your skin from their spicy oil. Cut the tops off your jalapenos. Slice them lengthwise and remove the seeds and membranes. Chop jalapenos. Remove the skin and seeds from the bell peppers. Chop the peppers and set them aside to add to your chili pot later.
  • Brown the ground beef. Remove the excess oil. Add the chopped jalapenos and all other ingredients. Stir and taste. Add salt, pepper, or other seasonings if you wish. Simmer on low with a lid on your pot until the flavors are blended well; 20-30 minutes.

Nutrition Facts : Calories 377.8, Fat 18.1, SaturatedFat 6.9, Cholesterol 77.1, Sodium 621.7, Carbohydrate 25.4, Fiber 7.6, Sugar 7.7, Protein 28.1

CHILE-LIME RUB



Chile-Lime Rub image

Provided by Jeff Mauro, host of Sandwich King

Time 5m

Yield about 2 tablespoons

Number Of Ingredients 7

1 tablespoon chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 teaspoon ground coriander
1/4 teaspoon sugar
Zest of 1 lime

Steps:

  • Mix together the chile powder, salt, cumin, cayenne, coriander, sugar and lime zest in a bowl. This spice mix not only goes great with chicken and pork, but also to rim a spicy margarita.

Related Topics