Type what you have

Ingredients

• ✓ brown sugar
• onion powder
• garlic powder
• chipotle chile powder
• salt
• pork tenderloin

Instructions

1. 1 Preheat grill for medium-high heat.
2. 2 In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes.
3. 3 Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.

By KRAMNODROG

Ingredients

• ✓ brown sugar
• cooking spray
• chicken thigh
• hot sauce
• paprika
• cayenne pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Ingredients

• ✓ brown sugar
• pork shoulder
• salsa
• cola-flavored carbonated beverage
• fajita seasoning
• taco seasoning mix
• green chile pepper

Instructions

1. 1 Place pork roast in a slow cooker and add 4 cups water. Cook on High for 5 hours.
2. 2 Remove pork from the slow cooker and drain liquid. Cut pork into 4 pieces and set aside.
3. 3 Purée salsa in blender. Combine salsa, cola, brown sugar, fajita seasoning, taco seasoning, and green chiles in the slow cooker. Return pork to the slow cooker and cook on High for 3 hours.
4. 4 Remove pork and shred it with 2 forks.

By Dean

Ingredients

• ✓ brown sugar
• pineapple
• chipotle pepper
• adobo sauce
• bourbon whiskey
• nutmeg
• ginger
• ham
• cornstarch
• water

Instructions

1. 1 Place pineapple, brown sugar, chipotle peppers, bourbon, nutmeg, and ginger in a blender; blend until smooth.
2. 2 Make diagonal cuts in ham in a diamond pattern, about 1 inch apart and 1/2 inch deep, using a sharp knife. Place ham in a large bowl. Pour chipotle marinade over ham; toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for 3 to 6 hours, flipping ham occasionally.
3. 3 Preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove ham from marinade and shake off excess; reserve marinade. Place ham in a roasting pan. Cook in the preheated oven for 30 minutes.
5. 5 Meanwhile, bring reserved marinade to a boil in a saucepan over medium heat. Whisk cornstarch and water together in a small bowl until smooth; whisk into marinade. Reduce heat to low; simmer until thick and glaze-like, about 5 minutes. Spoon glaze over ham.
6. 6 Return ham to the oven; cook until glaze bakes onto ham, basting with glaze every 30 minutes, and an instant-read thermometer inserted into the thickest part of ham, near but not touching bone, reads at least 145 degrees F (65 degrees C), about 1 1/2 hours more.

By jraddude

Ingredients

• ✓ brown sugar
• olive oil
• yellow onion
• bacon
• flour tortilla
• barbecue sauce
• cilantro
• cheddar cheese

Instructions

1. 1 Heat 1 tablespoon olive oil over medium heat in a large skillet. Add onion; cook and stir onions until softened about 5 minutes. Stir in bacon pieces and brown sugar, and cook until bacon pieces are crisp. Remove from skillet.
2. 2 Spread 1/4 cup barbecue sauce on one tortilla. Sprinkle with 1/4 of the bacon and onion mixture, 1 tablespoon cilantro, and 1/2 cup Cheddar cheese. Top with a tortilla.
3. 3 Heat 1 teaspoon olive oil over medium heat in a large skillet. Place the uncooked quesadilla in the skillet. Cook on one side until browned and crisp, about 3 minutes. Flip, and cook on the other side until the cheese is completely melted, about 2 minutes more. Remove to a paper towel lined plate to cool. Repeat with remaining six tortillas. Slice into quarters using a sharp knife or kitchen scissors when cool enough to handle.

By LauraKKH

Ingredients

• ✓ brown sugar
• tomatillo
• serrano pepper
• onion
• garlic
• chicken broth
• cilantro
• salt
• cumin

Instructions

1. 1 Put tomatillos and serrano peppers in a large stockpot, cover with water, and bring to a boil. Boil until tomatillos are an army green color, 15 to 20 minutes. Drain.
2. 2 Combine tomatillo-pepper mixture, onions, and garlic in a blender, working in batches if necessary. Puree until smooth.
3. 3 Transfer puree to a large pot. Add chicken broth, brown sugar, cilantro, salt, and cumin; bring to a boil. Cook until reduced and thickened, about 45 minutes.

By drjwall

Ingredients

• ✓ brown sugar
• pork loin roast
• water
• garlic salt
• black pepper
• green enchilada sauce
• flour tortilla
• black bean
• cilantro
• monterey jack cheese

Instructions

1. 1 Place pork in a slow cooker with enough water to cover bottom by 2 inches. Season pork with garlic salt and pepper.
2. 2 Cook on High for 4 hours.
3. 3 Preheat oven to 350 degrees F (175 degrees C).
4. 4 Transfer pork to a bowl and shred meat with 2 forks. Mix 1 can enchilada sauce and brown sugar into pork. Pour half the remaining can of sauce into a 9x13-inch baking dish.
5. 5 Spread about 1/4 cup pork mixture down the center of each tortilla; top with black beans and cilantro. Roll tortillas around filling and arrange in prepared baking dish, seam sides down. Pour remaining half can enchilada sauce over tortillas and cover with Monterey Jack cheese. Cover baking dish with aluminum foil.
6. 6 Bake in the preheated oven until cheese is melted and sauce is bubbly, 25 minutes.

By HAPIEMOMOF2

Ingredients

• ✓ brown sugar
• chicken broth
• tomato paste
• garlic
• worcestershire sauce
• garlic salt
• cider vinegar
• cumin
• paprika
• cayenne pepper
• chicken breast

Instructions

1. 1 Mix chicken broth, tomato paste, garlic, brown sugar, Worcestershire sauce, garlic salt, vinegar, cumin, paprika, and cayenne pepper together for sauce in a small bowl.
2. 2 Place chicken in a 3-quart slow cooker. Pour sauce over top.
3. 3 Cover and cook until chicken is no longer pink in the center and the juices run clear, on Low for 5 hours or on High for 4 to 5 hours. Remove chicken and turn the slow cooker to Warm.
4. 4 Shred the chicken with 2 forks and return to the slow cooker. Heat for 10 minutes to allow juices to soak into the shredded chicken.

By Sarah

Ingredients

• ✓ brown sugar
• pork shoulder roast
• pepper soda
• garlic powder
• salt
• black pepper
• green chile
• salsa verde
• habanero pepper
• salt
• black pepper

Instructions

1. 1 Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. 2 Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
3. 3 Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
4. 4 Cover and cook on Low until flavors are absorbed, about 1 hour.

By jackson187

Ingredients

• ✓ brown sugar
• onion
• cilantro
• lime
• soy sauce
• olive oil
• oregano
• red pepper flake
• garlic
• skirt steak
• corn tortilla

Instructions

1. 1 Combine onion, cilantro, lime juice, soy sauce, oil, sugar, oregano, pepper flakes, and garlic in a large bowl.
2. 2 Place steak in a baking pan; pour cilantro-lime marinade on top. Cover the pan with plastic wrap; refrigerate 1 to 4 hours.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate.
4. 4 Remove steak from marinade and shake off excess. Discard remaining marinade.
5. 5 Cook on the preheated grill to desired doneness, 2 to 4 minutes per side. Rest steak 5 to 10 minutes; slice against the grain into ¼-inch slices.
6. 6 Add steak to tortillas; top with your favorite toppings.

By Guinevere

Ingredients

• ✓ brown sugar
• pork sausage
• wax bean
• green bean
• lima bean
• black bean
• barbecue baked bean
• chili bean
• tomato paste
• barbecue sauce
• green bell pepper
• onion
• fennel seed

Instructions

1. 1 Place sausage in a skillet over medium heat, and cook until evenly brown, about 7 to 10 minutes. Drain grease, and transfer sausage to a slow cooker.
2. 2 Add wax beans, green beans, lima beans, and black beans into the slow cooker with sausage. Mix in baked beans with liquid and chili beans with liquid. Stir in tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed.
3. 3 Cover slow cooker and cook on Low for at least 5 hours.

By Habeas Corpulent

Ingredients

• ✓ brown sugar
• tomatillo
• chipotle pepper
• adobo sauce
• tomato sauce
• water
• salt
• olive oil
• onion
• garlic
• beef brisket

Instructions

1. 1 Place the tomatillos, chipotle peppers, tomato sauce, water, salt, and brown sugar in the work bowl of a food processor, and blend until smooth. Set the mixture aside.
2. 2 Heat the olive oil in a pressure cooker with the lid off over medium heat, and cook and stir the onion and garlic until the onions are translucent, about 3 minutes. Drop the brisket into the pressure cooker, and sear it on both sides. Pour the tomatillo mixture over the brisket, bring to a boil, and place the lid on the cooker. When the pressure comes up, set the heat so the cooker develops medium pressure, and cook for 1 hour and 15 minutes.
3. 3 Allow the cooker to release pressure on its own (without using the quick-release), and remove the brisket. Serve hot, with tomatillo sauce on the side.

By Claudia

Ingredients

• ✓ brown sugar
• chili powder
• cumin
• paprika
• salt
• garlic powder
• onion powder
• oregano
• cayenne pepper
• ground turkey
• water
• cider vinegar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine chili powder, cumin, paprika, salt, garlic powder, onion powder, oregano, and cayenne in a small bowl.
3. 3 Heat a large nonstick skillet over medium heat. Add ground turkey and cook, stirring to break up clumps, until no longer pink, about 5 minutes.
4. 4 Stir in spice mixture and water. Reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 10 minutes.
5. 5 Stir in cider vinegar and brown sugar; simmer until flavors combine, 3 to 4 minutes.
6. 6 Transfer to a serving bowl.
7. 7 Serve and enjoy!

By adnerb78

Ingredients

• ✓ brown sugar
• great northern bean
• cumin
• coriander
• garlic salt
• garlic
• oregano
• green chile pepper
• onion
• cream of chicken soup
• chicken broth
• chicken breast

Instructions

1. 1 Place (in the following order) beans, cumin, coriander, garlic salt, oregano, brown sugar, chile peppers, onion, condensed soup, chicken broth, and shredded chicken in a 6-quart slow cooker. Give it a good stir and cover.
2. 2 Cook on Low, 10 to 12 hours.

By Amy A

Ingredients

• ✓ brown sugar
• tomato
• tomato paste
• cilantro
• jalapeno pepper
• garlic
• green bell pepper
• onion
• salt
• white vinegar
• cornstarch
• water

Instructions

1. 1 Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes
2. 2 In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3.
3. 3 In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot.
4. 4 Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.

By YABEI

Ingredients

• ✓ brown sugar
• sweet potato
• tomato
• kidney bean
• black bean
• tomato
• onion
• chili powder
• cumin
• garlic
• paprika
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweet potatoes, crushed tomatoes, kidney beans, black beans, diced tomatoes, onion, chili powder, cumin, brown sugar, garlic, paprika, and salt in a slow cooker; cover.
3. 3 Cook on Low for 8 hours. Serve hot.

By Steph

Ingredients

• ✓ brown sugar
• orange juice
• onion
• lime juice
• olive oil
• garlic
• kosher salt
• oregano
• cumin
• lime zest
• black pepper
• bay leaf
• pork shoulder

Instructions

1. 1 Combine orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, black pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator; cover tightly with aluminum foil.
3. 3 Cook in the preheated oven until heated through, about 1 ½ hours. Flip pork carefully. Replace foil; cook 1 hour more. Remove foil. Continue cooking, uncovered, flipping once halfway through, until pork falls apart and marinade is reduced, 1 ½ to 2 hours more.
4. 4 Remove pork from Dutch oven; rest for 20 minutes. Return pork to Dutch oven; shred using 2 forks. Stir shredded pork with reduced marinade. Discard bay leaves.

By Ashley Baron Rodriguez

Ingredients

• ✓ brown sugar
• garlic powder
• chili powder
• paprika
• oregano
• onion powder
• mustard seed
• black pepper
• cumin
• coriander
• salt
• pork butt roast
• vegetable oil
• water
• liquid smoke
• chipotle chile pepper

Instructions

1. 1 Mix brown sugar, garlic powder, chili powder, paprika, oregano, onion powder, mustard seed, black pepper, cumin, coriander, and salt together in a small bowl.
2. 2 Rub pork roast liberally with brown sugar mixture.
3. 3 Heat oil in a large skillet over high heat. Add pork roast; cook until browned, 3 to 5 minutes per side.
4. 4 Transfer pork to a slow cooker. Add water, liquid smoke, and chipotle peppers.
5. 5 Cook on Low until pork is tender, about 6 hours. Transfer pork to a cutting board and pull apart with tongs.

By thebioteacher

Ingredients

• ✓ brown sugar
• ground chicken
• chorizo sausage
• onion
• butter
• garlic
• ketchup
• beef broth
• chipotle chile powder
• mustard powder
• hot sauce
• salt
• black pepper
• beef broth
• pretzel roll

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Ingredients

• ✓ brown sugar
• sea salt
• ahi tuna
• masa corn flour
• water
• salt
• tomatillo
• onion
• jalapeno pepper
• salt
• tomato
• avocado
• cilantro
• lime
• cabbage
• queso fresco

Instructions

1. 1 Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
2. 2 Mix brown sugar and 1/4 cup salt together in a bowl.
3. 3 Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
4. 4 Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.
5. 5 Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
6. 6 Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.
7. 7 Preheat a grill for medium-high heat and lightly oil the grate.
8. 8 Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.
9. 9 Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
10. 10 Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

By Twenty20 Grill

Ingredients

• ✓ brown sugar
• crouton
• salsa
• olive oil
• onion
• jalapeno pepper
• garlic
• ground chicken
• ground pork
• pepperjack cheese
• cilantro
• egg
• taco seasoning mix
• worcestershire sauce
• barbecue sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
2. 2 Mix together croutons and salsa in a large bowl; set aside to soften, about 15 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Cook and stir onion, jalapeño pepper, and garlic in hot oil until onion is translucent, 5 to 8 minutes. Remove from heat.
4. 4 Mix ground chicken, ground pork, pepper Jack cheese, cilantro, egg, taco seasoning, and Worcestershire sauce into crouton mixture; mash any unbroken croutons. Mix into onion mixture in the skillet, then transfer to the prepared loaf pan.
5. 5 Mix together barbecue sauce and brown sugar in a small bowl, stirring until sugar has dissolved. Brush over meatloaf. Fold a 12-inch-long piece of aluminum foil into a tent and place over meatloaf.
6. 6 Bake in the preheated oven until no longer pink in the center and the juices run clear, about 1 hour. Remove the foil tent for the last 10 minutes of baking. An instant-read thermometer inserted into the center of loaf should read at least 165 degrees F (75 degrees C). Remove meatloaf from the oven, cover with foil, and let stand for 15 minutes before serving.

By HockeyMom

Ingredients

• ✓ brown sugar
• vegetable oil
• chicken
• paprika
• clove
• cinnamon
• black pepper
• cayenne pepper
• bay leaf
• onion
• garlic
• tomato
• chicken broth
• semisweet chocolate chip
• raisin
• sesame seed

Instructions

1. 1 Heat vegetable oil in a Dutch oven or large pot over medium-high heat. Add chicken pieces and cook until golden brown on all sides, about 10 minutes. Remove from the pan and set aside. Reduce heat to medium; stir in paprika, cloves, cinnamon, black pepper, cayenne pepper, and bay leaf until fragrant, about 30 seconds. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes.
2. 2 Stir in tomatoes, chicken broth, and brown sugar; bring to a simmer over medium-high heat. Once simmering, stir in chocolate chips until melted, then return chicken pieces to the pot. Reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink at the bone, 15 to 20 minutes. Stir in raisins and cook 3 minutes longer. Sprinkle with sesame seeds to serve.

By Jenny Wells

Ingredients

• ✓ brown sugar
• aluminum foil
• olive oil
• lime juice
• chili powder
• cumin
• paprika
• garlic powder
• chicken breast tender
• red bell pepper
• yellow bell pepper
• onion
• jalapeno pepper
• sweet corn
• salt
• pepper

Instructions

1. 1 Combine 1/3 cup olive oil, lime juice, chili powder, brown sugar, cumin, paprika, and garlic powder in a large resealable plastic bag. Mix thoroughly to combine. Add chicken tenders and fully coat. Transfer to refrigerator and marinate for 2 hours.
2. 2 Preheat grill to 425 degrees F. Combine red pepper, yellow pepper, onion, jalapenos, and corn in a large bowl. Drizzle with remaining olive oil and toss to coat. Season with salt and pepper.
3. 3 Center one-fourth of the pepper mixture evenly on a sheet of Reynolds Wrap Aluminum Foil. Place two marinated chicken tenders on top of pepper mixture.
4. 4 Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
5. 5 Grill 15 to 20 minutes in covered grill, or until chicken is chicken is tender and juices run clear or meat thermometer reads 165 degrees F.

By Reynolds KitchensR

Ingredients

• ✓ brown sugar
• guajillo chile
• achiote paste
• garlic
• chipotle pepper in adobo sauce
• onion
• orange juice
• apple cider vinegar
• olive oil
• cumin
• salt
• chicken thigh
• wooden skewer
• pineapple
• corn tortilla
• cilantro

Instructions

1. 1 Heat a skillet over medium-high heat. Add dried chiles; cook, turning occasionally, until toasted and blistered in spots, 3 to 5 minutes. Add 1 cup water to just cover the chiles, and bring to a simmer over medium-high. Cover and cook, undisturbed, until softened, about 5 minutes. Drain well.
2. 2 Combine chiles, achiote, garlic, chipotles, 2/3 cup onion, orange juice, vinegar, oil, cumin, brown sugar, and salt in a blender; process until smooth, about 30 seconds. Reserve 1/2 cup marinade, cover, and refrigerate until ready to use.
3. 3 Place remaining marinade in a shallow dish or large resealable plastic bag, add chicken; toss to evenly coat. Cover chicken with plastic wrap, and refrigerate at least 8 hours or up to 24 hours.
4. 4 Place wooden skewers in a shallow dish; cover with water by 1 inch. Let stand at room temperature while chicken marinates.
5. 5 Preheat the oven to 400 degrees F (200 degrees C). Position oven rack 8 inches away from heating element. Line a small roasting pan or 13- x 9-inch baking dish with aluminum foil.
6. 6 Thread 1 pineapple slice onto 2 skewers, being sure to pierce through the center core, (skewers will be about 1 inch apart), leaving a 1 1/2-inch space from end of skewer. Thread 5 to 6 pieces of marinated chicken, stacking on top of pineapple; thread 1 pineapple slice. Repeat process, ending with pineapple slice, until all chicken pieces and pineapple slices are used, making 4 stacks total. Brush with any remaining marinade from chicken.
7. 7 Place stacked skewers in the prepared pan, resting skewer ends on edge of pan so that the chicken doesn't touch the bottom of the pan.
8. 8 Bake in the preheated oven for 30 minutes. Flip skewers over, brush with reserved 1/2 cup marinade. Bake until chicken is no longer pink in the center and the juices run clear, about 30 minutes longer. An instant-read thermometer inserted into the center should read 160 degrees F (71 degrees C). Increase oven temperature to broil; broil until browned and crispy, 3 to 5 minutes. Flip, and broil until browned and crispy, 3 to 5 minutes.
9. 9 Meanwhile, heat a large skillet over high heat. Working two at a time, add tortillas; cook, turning once, until heated and browning in some spots, 1 to 2 minutes per side. Repeat with remaining tortillas.
10. 10 Remove chicken and pineapple from skewers, place on cutting board, roughly chop.
11. 11 Divide chicken and pineapple between heated tortillas; top with remaining onion and cilantro. Recipe developed by Melissa Gray

By Andrea Lobas

Ingredients

• ✓ brown sugar
• ground beef
• olive oil
• onion
• green bell pepper
• jalapeno pepper
• garlic
• tomato
• kidney bean
• water
• tomato paste
• chili powder
• cocoa powder
• cumin
• kosher salt
• red pepper flakes

Instructions

1. 1 Place ground beef in the pressure cooker over medium-high heat; cook until brown and crumbly, 8 to 10 minutes. Remove beef; drain off excess fat.
2. 2 Heat olive oil in the pressure cooker over medium heat; stir in onion, green pepper, and jalapeño. Cook and stir until onion has softened, about 3 to 4 minutes. Add garlic; cook and stir for about 30 seconds. Stir in browned beef, diced tomatoes, kidney beans, water, tomato paste, chili powder, brown sugar, cocoa powder, cumin, salt, and red pepper flakes.
3. 3 Lock the lid, bring the cooker up to pressure, reduce heat to maintain pressure, and cook for 8 minutes. Remove the cooker from the heat, and let the pressure reduce on its own, 5 to 10 minutes.
4. 4 When the pressure is fully released, remove the lid, stir the chili and serve.

By Spyce

Ingredients

• ✓ brown sugar
• lime
• sour cream
• avocado
• cilantro
• lettuce
• corn tortilla
• chicken breast
• olive oil
• cayenne pepper
• coriander
• cumin
• chili powder
• lime juice
• cilantro
• salsa
• black bean

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix black beans, salsa, 1/2 cup cilantro, and lime juice in a bowl; set aside.
3. 3 Mix chili powder, cumin, coriander, brown sugar, cayenne pepper, and olive oil in a bowl until smooth; rub mixture over chicken breasts.
4. 4 Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 10 to 12 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). While the chicken is cooking, place tortillas on grill and grill until lightly brown on both sides, 3 to 5 minutes.
5. 5 Transfer tortillas to a cutting board and slice into short strips; set aside. Slice chicken into long thin strips.
6. 6 Place lettuce in a salad bowl; top with chicken, tortilla strips, bean salsa, remaining 1/2 cup cilantro, and avocado. Serve with sour cream and lime wedges.

By MTCHYG

Ingredients

• ✓ brown sugar
• black pepper
• salt
• black bean
• worcestershire sauce
• beer
• chicken broth
• tomato
• turkey meat
• black pepper
• salt
• oregano
• cumin
• chili powder
• garlic
• bell pepper
• sweet onion
• olive oil

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are soft, about 7 minutes. Stir in garlic and cook until it starts to soften, about 1 minute.
2. 2 Stir in chili powder, cumin, oregano, salt, and pepper. Add turkey and stir until well coated with spices. Pour in crushed tomatoes, chicken broth, beer, brown sugar, and Worcestershire sauce. Reduce heat to medium low and bring to a simmer, uncovered. Cook, stirring occasionally, until chili has thickened, about 50 minutes. Add black beans and cook until heated through, about 10 minutes. Season with salt and pepper.

By Brooks Lough

Ingredients

• ✓ brown sugar
• water
• red bell pepper
• onion
• olive oil
• cumin
• garlic powder
• onion powder
• red pepper flake
• cayenne pepper
• paprika
• salt
• chili powder
• cornstarch
• lime
• orange
• lime juice
• soy sauce
• orange juice
• shichimi togarashi
• flank steak

Instructions

1. 1 Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
2. 2 Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
3. 3 Preheat an outdoor grill for high heat, and lightly oil the grate.
4. 4 Remove steak from marinade and pour marinade into a small bowl.
5. 5 Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
6. 6 Cut steak in half lengthwise and cut across the grain into thin slices.
7. 7 Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
8. 8 Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

By Chef Jeff

Ingredients

• ✓ brown sugar
• corn
• black pepper
• salt
• cumin
• chili powder
• parsley
• oregano
• white vinegar
• bay leaf
• tomato puree
• garlic
• onion
• cooking oil
• water
• rice
• salt
• parsley
• oregano
• ground beef

Instructions

1. 1 Mix together the ground beef, 1 1/2 teaspoon oregano, 1 tablespoon parsley, and salt in a bowl.
2. 2 Bring rice and water to a boil in a pot. Cover, reduce heat to low, and simmer 20 minutes.
3. 3 While the rice cooks, heat the oil in a skillet over medium heat. Cook 1 minced onion and 1 minced clove in the hot oil until the onion is soft; add to the beef mixture; form into 24 small meatballs.
4. 4 Cook the meatballs in the skillet until evenly browned on all sides; drain. Place the remaining minced onion and minced garlic clove in the skillet; cook and stir until the onion is soft. Stir in the tomato puree, bay leaf, vinegar, 1 teaspoon oregano, 1 tablespoon parsley, chili powder, brown sugar, cumin, salt, and pepper; cook until thick, about 20 minutes. Add the meatballs and cook until the meatballs are no longer pink in the middle, about 10 minutes.
5. 5 When the rice has finished cooking, stir in the corn. Serve the meatballs and sauce over the rice.

By Cindy Newell

Ingredients

• ✓ brown sugar
• cilantro
• radish
• avocado
• corn tortilla
• lime juice
• bay leaf
• oregano
• water
• olive oil
• beef chuck roast
• black pepper
• cumin
• chili powder
• kosher salt
• adobo sauce
• chipotle pepper
• garlic
• onion
• tomato

Instructions

1. 1 Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.
2. 2 Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.
3. 3 Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.
4. 4 Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate.
5. 5 Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.
6. 6 Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard.
7. 7 Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.
8. 8 Return beef to the Dutch oven, add lime juice, and stir to combine.
9. 9 Serve in corn tortillas with avocado, radishes, and cilantro.

By Jasmine