With ancho chile + roasted tomato. Gourmet Mexican from Chef Rick Bayless. Ready in 30 minutes. All natural ingredients. Mexican everyday from Chef Rick Bayless. A Mexican twist to rival the best of Texas. A deep chile flavor from both ancho and chipotle chiles with just enough heat, balanced by Mexican oregano and roasted garlic. Enjoy with crumbled queso fresco, avocado and tortilla chips. Rick Bayless: Award-winning chef, author, host of Public Television's Mexico - One Plate at a Time and winner of Bravo's Top Chef Masters. All natural. No preservatives. No gluten ingredients used. Not intended for microwave. Call with comments 800-509-4441. Fronterafiesta.com for recipes and entertaining ideas from Chef Rick Bayless.
8 oz (226 g) x 6
about 8 per pack
Frontera Chili: Serves 4. 1 pound coarsely ground beef chuck or pork shoulder (or a combination); 1 small onion, diced; 1 pouch Frontera Chipotle Chili Seasoning Sauce; 1 can (14.5 oz) diced tomatoes with liquid; 1 can (15 oz) black beans with liquid. 1. Brown: Cook beef and onion in large saucepan on med-high until browned, about 10 min. 2. Simmer: Stir in all ingredients. Simmer, partly covered, stirring often, over low heat about 20 min. Season with salt. 3. Serve: Top with cilantro, diced avocado, tortilla strips. Variation: Substitute small cubes boneless beef chuck and pork shoulder. Brown in 2 Tbs oil. Simmer with remaining ingredients and 1-1/2 cups water until tender, about 1 hour.
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