All natural. Just add meat. No preservatives. How chili came to be synonymous with Texas is no mystery - the roving cowboys moving along the Rio Grande created a dish that was the perfect celebration of new world chiles. This classic chili sport three kinds of sun-kissed chiles - New Mexico, ancho and cayenne. Just add meat (or your favorite vegetables), simmer and serve. From the kitchen of chef Rick Bayless. Chef Rick Bayless - award-winning chef, celebrated author & host of public television's Mexico - One Plate at a Time and winner of Bravo's Top Chef Master.
25 oz (709 g) x 6
5.5 per pack
Refrigerate after opening. Texas Chili: Serves 5-6. 1 pound coarsely ground beef or turkey or pork, 1 jar Frontera Texas Chili Starter. 1. Cook and stir the ground meat in a large saucepan over Medium heat until the meat is nicely browned, about 5 minutes. 2. Stir in the Chili Starter and 1 cup water. Simmer, partly covered, stirring often, about 20 minutes. Season to taste with salt. 3. Serve in warm bowls with your favorite chili toppings.
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