Chili for the Chilly
Ingredients
2 cups Tropical Food’s Mexicali Fire®, crushed
1 lb. ground beef
¼ lb. chorizo, diced
1 poblano pepper, roasted and diced
1 cup frozen corn
1 cup canned beans, drained and rinsed
3 cups tomato sauce
½ cup barbeque sauce
¼ cup soy sauce
1 tbsp. cumin
1 tbsp. red pepper flakes
1 tbsp. dried oregano
8 bread slices, cut into triangles
Olive oil
Salt and pepper
Preparation
1
Crush Tropical Food’s Mexicali Fire® and stir into ground beef.
2
Roast poblano pepper in oven; peel, dice and set aside.
3
Brush bread with olive oil and season with salt, pepper and oregano. Toast in oven until crispy, but still a bit soft.
4
Sauté beef and chorizo in saucepot until cooked, then add remaining ingredients.
5
Simmer for 30 minutes, and then season to taste.
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About
On October 9th, 2012, Tropical Foods had its Flavors of the Fall Recipe Contest with the culinary students at the Charlotte Campus of Johnson & Wales University. This recipe, Chili for the Chilly, was created by Rocky Jokbengboon and Kaitlyn Kuntz.
Yield:
6-8 servings
Added:
Wednesday, March 13, 2013 - 9:37am
