Chili for the Chilly Recipe

November 14, 2014

RECIPE NAME

Chili for the Chilly

CHEF
Johnson & Wales Sophomores Rocky Jokbengboon and Kaitlyn Kuntz

PREPARATION TIME
20 minutes

COOKING TIME
15 minutes

SERVING SIZE
6-8

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

INSTRUCTIONS
Crush Tropical Food’s Mexicali Fire® and stir into ground beef. Roast poblano pepper in oven; peel, dice and set aside. Brush bread with
olive oil and season with salt, pepper and oregano. Toast in oven until crispy, but still a bit soft.

Sauté beef and chorizo in saucepot until cooked, then add remaining ingredients. Simmer for 30 minutes, and then season to taste.

Tags: chili recipe, fall recipes, johnson & wales, Mexicali Fire, tropical foods, winter recipes

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