Braveheart® Chili con Carne
Braveheart® Chili con Carne
Directions
- Mix all the dry ingredients together.
- Heat the oil.
- Dredge the beef in the flour mixture.
- Brown the beef in the oil. Add the onions and garlic.
- Drain excess oil.
- Add the beef stock and chipotle pepper. Bring to a boil. Reduce to a simmer and cover. Cook until the beef is tender.
- Remove the chipotle pepper before service.
Ingredients
- 3 lbs Braveheart® Sirloin Flap Meat, large dice
- 1/4 cup Brilliance Butter Flavored Oil
- 1 cup Roma® All-Purpose Flour
- 3 tbsp Magellan® Chili
- 1 1/2 tbsp Magellan® Cumin
- 1 tbsp Roma® Oregano, dry
- 1 tbsp cocoa powder
- salt, to taste
- 1/8 tsp Magellan® Black Pepper, ground
- 1 ea Peak Fresh Produce® Onion(s), Yellow, small dice
- 1 tsp Peak Fresh Produce® Garlic, minced
- 2 cups beef stock, (1 1/2 tbsp Ridgecrest® Beef Base + 2 cups water)
- 1 ea Contigo Chipotle pepper
Chili con Carne Garnish
Directions
- Combine all the vegetables.
- Toss with lime juice cilantro, salt, and pepper.
- In a separate bowl combine the avocado and sour cream.
Note: Garnish the chili with a spoonful of the cream mixture and a spoonful of the vegetable garnish.
Ingredients
- 4 ea Peak Fresh Produce® Tomato(es), Cherry, small dice
- 1/4 ea cucumber(s), English, small dice
- 2 tbsp Peak Fresh Produce Green Peppers, small dice
- 2 tbsp Peak Fresh Produce® Onion(s), Red, small dice
- 1/2 Peak Fresh Produce® Lime(s), juice only
- 1/4 cup Peak Fresh Produce® Cilantro, chopped
- 1/8 tsp salt
- 1/8 tsp Roma® Black Pepper, Ground
- 3/4 cup Contigo Avocado Pulp
- 3/4 cup Nature's Best Dairy® Sour Cream
Contigo® Salsa Cornbread
Directions
- Mix all the ingredients together.
- Spray a sheet pan with Brilliance Pan spray.
- Bake in a 425 F oven for 20 – 25 minutes.
Ingredients
- 1 bag Heritage Ovens Cornbread Mix
- 2 qt Contigo® Salsa, Fire Roasted
- 3 cups water
- 3 cups Corazo® Three Blend Cheese, shredded