$3.95 – $7.89

A delicious blend of dried chili peppers, garlic and spices, Fiesta Brand Light Chili Powder is a refreshing alternative to the pungent, overpowering flavor of traditional chili powder.

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Description

Description

A delicious blend of dried chili peppers, garlic and spices, Fiesta Brand Light Chili Powder is a refreshing alternative to the pungent, overpowering flavor of traditional chili powder.

Chili powder is a staple in Tex-Mex cuisine, derived from dried, powdered chilis. The heat and flavor of chili pepper depends on the type of pepper from which it is made. While many chili powders are pungent and spicy, Fiesta Brand Fancy Light Chili Powder is made from a lighter, milder chili which yields a subtle flavor and versatile spice. Use this Chili Powder to flavor your favorite Tex-Mex dishes including tacos, tamales and enchiladas or sprinkle it over your favorite cut of meat before grilling. Fiesta Brand Fancy Light Chili Powder can also be used to flavor hamburgers, soups, stews and marinades – the options are endless so don’t be afraid to get creative!

Bolner Family Deluxe Chili

Serves 6-8

Ingredients:

1 tbsp. vegetable oil 2 lb. chili meat or ground beef 4 cloves fresh garlic (peeled and chopped) or 1 Tb Bolner’s Fiesta Brand® Chopped Garlic in Oil 1 medium onion (chopped) or 2 tbsp. Bolner’s Fiesta Brand® Instant Chopped Onion 1-15 oz. can Tomato Sauce 1 quart chicken broth ½ tsp. Monosodium Glutamate (optional) ½ tsp. Salt (Optional) 5 tbsp. vegetable oil 4 tbsp. flour 4 tbsp. Bolner’s Fiesta Brand® Fancy Light Chili Powder ½ tsp. Bolner’s Fiesta Brand® Whole or Ground Comino ½ tsp Bolner’s Fiesta Brand® Ground Black Pepper

Directions:

Slowly brown the meat, garlic and onions in 1 tbsp. vegetable oil. Add the tomato sauce, chicken broth, monosodium glutamate and salt. SIMMER one hour. Heat the 5 tbsp. vegetable oil in a sauce pan over medium low heat. Fry the flour, pepper, comino, and chili powder for 5 minutes, then add this roux to the meat. Be careful not to burn the flour. SIMMER over low heat for ½ hour. Serve in bowls with hot tortillas. Chili is always better the next day!