We start make chili starting in early fall for eating at football games, and continue making it right into spring. We never really follow a specific recipe – we always kind of just add stuff as we go along, depending on what we are in the mood for. Sometimes we like it more on the mild side, and other times we make it really spicy hot! At one game this year, our friends accused us of making it too spicy!
Bruce foods recently sent me some of their products so I could make my chili with their products:
Mexene® Chili Powder : Created in 1906, Mexene features only the highest quality sun-ripened pre-frost chili peppers blended with cumin, oregano, and garlic. Just take a pinch between your finger and thumb, rub, and smell the delicious aroma. Mexene® Chili Powder is endorsed by CASI, The Chili Appreciation Society International.
Mexene® Chili Seasoning Mix : Since 1906 Mexene Chili has been offering a unique blend of seasonings and only the finest sun-ripened chilies to prepare champion Texas-style chili.
Original Louisiana Hot Sauce: The original cayenne pepper sauce of Louisiana, with an 80-year reputation for quality and perfection. This versatile condiment can pep up almost any meal, especially chili, soups and stews.
|I put all this in my chili, plus:
1 medium sized onion, diced
2lbs of ground beef
|Nice and hearty!|
I was surprised how flavorful the Mexene® Chili Seasoning Mix was! It wasn’t just “spicy” you could taste a unique mixture of flavors. We like to add some shredded cheddar cheese on top of the chili once it is in our bowl and usually eat it with buttered bread.
Make sure you check out ChiliCookOffWinner.com for this year’s Championship Chili Recipe from the grandaddy of all cook-offs, plus chili history, tips, recipes and more!
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