Chili for the Chilly

Photo: tropicalfoods

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: 1 serving
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  • 2 cup(s) Tropical Foodâx80x99s Mexicali Fire® crushed
  • 1 pound(s) ground beef
  • ¼ pound(s) chorizo diced
  • 1 1 poblano pepper roasted and diced
  • 1 cup(s) frozen corn
  • 1 cup(s) canned beans drained and rinsed
  • 3 cup(s) tomato sauce
  • ½ cup(s) barbeque sauce
  • ¼ cup(s) soy sauce
  • 1 tablespoon(s) cumin
  • 1 tablespoon(s) red pepper flakes
  • 1 tablespoon(s) dried oregano
  • Olive oil
  • Salt and pepper


  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. Simmer for 30 minutes, and then season to taste.
April 2013

This recipe is a personal recipe added by tropicalfoods and has not been tested or endorsed by MyRecipes.

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