Chili for the Chilly

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.

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.

5. Simmer for 30 minutes, and then season to taste.

Credit: Foodista

CWEB Inc.

Chili for the Chilly

Ingredients

Preparation

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