Chili for the Chilly
By: Tropical Foods
Published: Wednesday, March 13, 2013 - 9:37am

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.

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.