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.
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.
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Serving Size: 1 Serving (752g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 337 | ||
Calories from Fat: 66 (20%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.3g | 10 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 44.8mg | 14 % | |
Sodium 3733.3mg | 129 % | |
Potassium 2366.6mg | 62 % | |
Total Carbohydrate 53.3g | 16 % | |
Dietary Fiber 11.2g | 45 % | |
Sugars, other 42.1g | ||
Protein 21.6g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 337
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