Author - Phillip


Brown 1 1/2 lb. hamburger meat in its' own fat. Add 3 diced potatoes, 1-14 oz. can chopped tomato, 4 tablespoons of Bolner's Fiesta Brand® Picadillo Ole' and water to cover. Simmer over low heat until potatoes are tender. Add water when necessary. Serve as a main dish or spoon mixture into hot flour tortillas.

Pinto Beans

  • 1 lb. dry pinto beans
  • 4 oz. ham hock or salt pork
  • 3 tablespoons Bolner's Fiesta Brand® Pinto Bean Seasoning
  • Water to cover beans
Pick through and rinse one pound of beans. Put beans in a pot, cover with water and soak in refrigerator overnight. Pour off all the water and fill the pot with enough water to cover the beans by one inch. Add the meat to the beans and bring to a boil. Lower the heat. Add the seasoning and simmer for 2 hours until the beans are tender. Serve as a side dish with any food. As a main dish, garnish with grated yellow cheese and serve with hot cornbread. Makes 12 servings.

Beef Tacos

  • 1 tablespoon of oil
  • 1 lb. ground beef
  • 1 tablespoon Bolner's Fiesta Brand® Taco Seasoning
  • 1/2 cup water
  • 12 taco shells
  • Chopped onions, tomato, lettuce and picante sauce for garnish.
Heat the oil in a skillet and brown the meat. Add the water and the seasoning and simmer the meat on low heat until done( 20-30 minutes). Fill the taco shells with meat and garnish. Enjoy!

Tamale Fixin’s®

Please read entire recipe before starting

In addition to this kit, you will need to purchase:

  • 4 pounds of coarse ground pork, chicken, or beef
  • 1 pound of lard
  • 6 cups masa flour (about 2 pounds)

Place corn shucks in warm water to soak and soften while preparing other ingredients.

Meat preparation:

  • 4lb coarse ground pork
  • meat spice packet
  • water

Brown pork and then add spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain broth and save as part of liquid for masa.

Masa Preparaton:

  • 6 cups Masa flour
  • 5 cups water, broth or stock
  • masa spice packet
  • 1# lard, melted

By hand or in a heavy mixer, blend the masa, liquid and spices well. Continue mixing while adding the melted lard. Be sure all is well mixed. If you want to use prepared wet masa, start with four pounds, and only add the spices and lard.

Stack in large pot with spacer such as aluminum foil, steamer screen or inverted bowl and a few additional shucks to raise tamales off bottom. Add three cups water to pot and steam slowly for 1 hour until ready. Add additional water for steaming if needed. Let cool slightly before eating.

This recipe makes about 5 dozen.

Seasoned Tamale Masa

  • 6 cups masa flour
  • 5 cups water, broth or stock
  • 1 lb. lard, melted
By hand or in a heavy mixer, blend masa, liquid and spices. Continue mixing while adding melted lard. If using prepared, wet masa, start with four pounds and simply blend in the spices and lard.

Seasoned Tamale Meat

  • 4 lb. coarse ground pork
  • Water
Brown pork and then add spice mix and enough water to cover. Cook until very tender, about 1 hour. Drain broth and let meat cool.

Recipe for Tamale Wrappers

Use these parchment tamale wrappers exactly as you would use real Corn Shucks, however, it is not necessary to separate, trim or soak these before use. Simply spread the masa, add the filling, and steam as your recipe requires. Remove before eating tamales.

Tijuana Ole’ ®

Sprinkle any thin steak generously with Fiesta Brand® Tijuana Ole'. Let stand 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development and tenderization. Sear Steak Al Carbon quickly over a hot charcoal fire to seal in juices, then cook until done ( internal temperature of 170 degrees F). Slice meat and place on hot tortillas. Garnish with guacamole and salsa picante.

Bolner Family Tamale Experience

Makes 25 to 30 Dozen Read these instructions thoroughly before beginning. It is best to have four to five people helping you. Shopping list: To begin your experience you will need the following items:
  • 12 lb. Wet Masa (fresh ground corn which can be purchased at a local molino) See note below.
  • 4 lb. Pure Lard (8 cups)
  • 10 oz. Dried Fiesta Brand Mild Ancho Chili Pods
  • (Use New Mexico chili pods for New Mexico flavor)
  • 6-6 oz Bags (36 ounces) Fiesta Brand Ultima Leaf by Leaf Corn Shucks
  • 2.5 oz. Fiesta Brand Ground Comino
  • 2 oz. Fiesta Brand Chili Powder
  • 2 oz. Fiesta Brand Paprika
  • 4 oz. pkg. Fiesta Brand Fresh Garlic or 4.5 oz Fiesta Chopped Garlic in Oil
  • 6 oz. Fiesta Brand Garlic Powder or Granulated Garlic
  • 1 oz. Fiesta Brand Ground Black Pepper
  • 1/4 oz. Fiesta Brand Whole Oregano
  • Salt to taste
  • MSG to taste
  • 6 lb. Coarse Ground Pork
  • 3 lb. Coarse Ground Beef
  • 1 extra-large mixing bowl
  • 2 12-qt. cooking pots or tamale cans with lids
Note: If you prefer to start with dry masa, purchase six pounds of masa harina and follow package directions to make about 12 pounds of wet masa. The Day Before Cook beef and pork, covered in a 300 degree oven for about four hours. When tender, remove meat and save the drippings. Meanwhile, stem and seed the chili pods. You might want to use kitchen gloves for this step. Pull off the stem and tear open the pods down one side and rinse under running water. The seeds will wash out. Discard the seeds. Remove the chili from the skin by simmering the pods in a covered pot of water for about 15 minutes, remove from heat and cool. The pods should be a bright red color. Scrape the pulp from the skin, chop the pulp and set aside. Also, save the chili pod water. Discard the skins as they and the seeds tend to be bitter. (If you use New Mexico pods, discard the seeds, boil the pods and grind the whole pod. You cannot remove the skin.) Peel and chop the heads of garlic or use two tablespoons of chopped garlic and sauté in two tablespoons of lard. Combine and mix well: cooked meat, sautéed garlic, chili pod pulp, 4 tablespoons ground comino, 4 tablespoons salt, 2 tablespoons ground black pepper and a pinch of whole oregano. Refrigerate mixture overnight to allow the flavors to develop and permeate the meat. Bright and Early the Next Day Remove the meat from refrigerator. Put all the corn shucks in the sink or a tub and fill with warm water. They are inclined to float so you will have to weigh (push) them down into the water. Soak for two hours minimum - the longer, the better. This softens the shucks and makes them easier to use. Begin separating the corn shucks one by one until you have a large stack ready. You will want to keep the tamales off the bottom of the pot as they steam. A cushioning layer is needed. This can be a few corn shucks, overturned tea cups or aluminum foil crushed up. The tamales will cook in a steam bath. By spacing the tamales off the bottom of the pot, you can add water for steam without the tamales sitting in water. Get your pots ready. Now for the Masa In a large bowl, place 12 lb. wet masa which was prepared earlier. Gradually add 8 cups melted lard. Sprinkle with 2 tablespoons chili powder, 8 tablespoons paprika, about 6 tablespoons salt, 2 tablespoons powdered garlic, 2 cups of chili pod water, and half of the meat drippings you collected from the cooked meat. Work mixture with your hands until thoroughly mixed (an electric mixer makes this step much easier.) The main idea here is to work air into the masa until it is smooth and fluffy. It is impossible to over mix. Now Comes the Spreading Assemble helpers around the kitchen table and continue your experience. Everyone should have a flat plate or small tray and a butter knife or spatula. Take an unbroken shuck and place it on the tray in front of you, small end up, opening toward you. Using a butter knife or spatula, dip into the bowl of masa and take out approximately one heaping tablespoon of masa. Spread it on the shuck in such a way that it covers the lower two-thirds of the right four inches of the shuck. The masa should be thick enough so that you cannot see through to the shuck. Next spread some meat filling on the middle of the masa. The thickness of the masa and filling is strictly personal preference. You decide how much masa you would like around your filling. Think of other tamales you have eaten and decide what you like best. The tamale is then rolled over starting from the side with the masa and meat.The un-spread side covers the outside and holds it together. The unfilled end is then folded over to the middle. tamales The stacking and cooking As you roll up the tamale, stand them shoulder to shoulder, open end up around the bottom of the pot you prepared earlier. After filling the pot, add 1 cup or more of water and put a tight fitting lid on; steam for about 1 hours or until the masa peels away from the shuck. The tamale tester gets to eat the first one! You may have to occasionally add water in order to keep the pot from boiling dry. Be sure to let the tamales cool for 10 -15 minutes so they become firm before eating. You will probably have to fill two pots to use all prepared ingredients. If the meat filling runs out, and you have some extra masa, bean tamales can be made simply by substituting re-fried beans for the meat before rolling. You can also fry a strip of bacon and put it inside for a bacon flavored tamale. Chicken filling can be made by boiling some chicken and seasoning it with comino, chili powder, garlic and salt to taste. The Eating Remove the shuck and enjoy the finest tamale available anywhere - right from your own kitchen. After cooling, tamales can be wrapped in foil and frozen for future enjoyment.

Barbecued Shrimp

Melt 2 sticks unsalted butter or margarine with 3 Tbsp. Worcestershire sauce. In a shallow baking dish, combine butter, Barbecued Shrimp Seasoning and 2-3 lbs. unpeeled, deheaded shrimp. Place in a 350* oven for 20 min. or until shrimp are just pink. Serve with rice and French bread.

Brisket Rub – Salt Free

1. Slightly dampen Brisket and rub thoroughly on all sides with generous amount of seasoning.

2. Refrigerate Brisket overnight for full flavor development and tenderization.

3. Bake covered in oven for 6 hours at 225 degrees or barbecue over low fire 8-12 hours until tender.

Note: This seasoning can be used on any kind of meat, poultry or fish.

Brisket Rub

Brisket 1. Slightly dampen Brisket and rub thoroughly on all sides with generous amount of seasoning. 2. Refrigerate Brisket overnight for full flavor development and tenderization. 3. Bake covered in oven for 6 hours at 225 degrees or barbecue over low fire 8-12 hours until tender. Note: This seasoning can be used on any kind of meat, poultry or fish.

Fajita Tacos Al Carbon (Charcoal-grilled fajitas & flour tortillas)

1. Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning.

2. Let fajitas stand 30 minutes for flavor development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight.

3. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done.

4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante sauce.

Seasoned Blue Crab

Dampen fresh whole blue crab and expose the basket. Dredge the whole crab in the Bolner's Fiesta BBQ Crab Seasoning and fry quickly in hot oil or broil in very hot oven. Enjoy other Bolner's Fiesta Seafood Seasonings such as; Cajun Redfish, Game Fish Seasoning, Cajun-All, and Creaole Seasoning.

Broiled Game Fish

  • 1. Heavily season both sides of a 3/4” thick fish fillet with BOLNER’S FIESTA BRAND® GAME FISH SEASONING.
  • 2. Broil five minutes (less for thinner fillets) on each side in a lightly oiled pan. Do not overcook.
Optional gamefish sauce:
  • 2 oz. butter
  • 2 oz. sliced almonds
  • 1 cup sliced mushrooms
  • 1/3 cup white wine
  • 2 tablespoons chopped parsley
  • 1 teaspoon BOLNER’S FIESTA BRAND® GAME FISH SEASONING. Sautee the almonds and the mushrooms in the butter. Add the wine, seasoning and the parsley and simmer five minutes. Serve over the fish.

Bone-licking Delicious Baked Baby Back Pork Ribs

The kids are out of school and summer is here! What better way to kick off the summer than cooking some delicious pork ribs? Cooking ribs may sound daunting to many - preparing the charcoal grill, checking the temperature constantly, and making sure the meat doesn't burn for hours on end. Also, don't let the rain put a halt to your grilling plans! Even though Texas weather changes from one minute to the next, you can still achieve delicious results by following our simple recipe. All you need are some ribs, seasoning, and an oven with a trusty timer! Salt, garlic and mouth-watering spices combined with a hint of sugar and a pinch of tenderizer make for the perfect Rib Rub, brought to you from the heart of the Bolner's kitchen. baby back pork ribs Ingredients: 1 rack Pork Baby Back Ribs (serves 3-4 people) Bolner's Fiesta Brand Rib Rub Prior to preheating, move the rack to the center of the oven. Then, preheat your oven to 300°F. Lay out your tin foil - long and wide enough to wrap up the ribs once they are seasoned and prepared. Place your baby backs on the tin foil. Trim the excess fat off the ribs. Although we remove most of the fat, we like to leave some of it on for more juice and flavor! Before we get too far into cooking these fall-off-the-bone ribs, it's always beneficial to the flavor and tenderization of the meat if it has time to sit with the seasonings on it. If you have time, let the seasoned ribs sit in the refrigerator for at least 30 minutes to help develop the flavors of the seasoning. For maximum flavor development and tenderization, season and refrigerate overnight. If you simply can't wait that long, seasoning and cooking them right away still makes for a delicious meal! Now, onto the good stuff... Turn the ribs upside down so the bottom is facing up. If you notice, there is a thin membrane that runs along the length of the ribs. While it's perfectly fine to leave this membrane there, we have found a trick to make the ribs even more tender! With a sharp knife, carefully slice through the membrane in the center of the rack. Using a little 'elbow grease', peel the membrane away from the meat along the entire slab. This may take a little bit of effort, but trust us, it’ll be worth it! rib-upside-down Liberally sprinkle the Rib Rub onto both sides of your ribs, and rub the seasonings into the meat. This may be a fun step to let the kiddos get involved - just make sure they wash their hands well afterwards! Once both sides have been seasoned, wrap up the slab in the tin foil. Place the ribs on a rimmed baking sheet so that any juices that leak out will be contained. both sides rib rib-aluminium-foil Once your oven is preheated, place the ribs on the center rack and set the timer for 2.5 hours. You now have time to do the laundry, shampoo the dogs, cut the yard, play with the kids, clean the house or simply take a nap while your oven prepares your dinner for you! If you choose the nap route, just make sure you hear the timer ring. However, if the ribs stay in the oven a little longer, it’s no big deal – it’ll just make them more tender and delicious! If you aren’t quite ready to eat yet, turn the oven down to about 175°F and let the ribs sit until everyone is ready to chow down. smoke flavor For a smokier flavor, bake the ribs for about 2 hours, and then transfer them to a medium heat charcoal grill for about 30 minutes. We tried to transfer our ribs to the grill after about 3 hours in the oven, and they fell apart while picking them up with tongs. As a result, our ribs were purely oven baked, and came out wonderfully! Now gather up the family this summer and serve your ribs with some seasoned green beans, mashed potatoes, or another favorite side dish! While we think these dry-rubbed ribs are perfect the way they are, adding some BBQ sauce can help add additional flavor and yummy-ness! cooked rib MMmmmmmm…..Keep it Spicy, Yall!

Bring the Taste of Louisiana Home with Red Beans and Rice

Red Beans and Rice is one of many people’s favorite dishes that can be found almost anywhere in Louisiana. You may be thinking - “wait, I’m not in Louisiana and I'm not planning a visit any time soon”! Well, you are in luck. With an iconic blend of onions, bell peppers, celery, garlic and Creole spices, our River Road® Brand of seasonings will bring the flavors of Louisiana-style cuisine right into your own kitchen! red beans Perhaps the most emblematic dish of Louisiana Creole cuisine is red beans and rice. Traditionally served on Mondays and made with red beans, vegetables and the pork bones leftover from Sunday night’s dinner, red beans and rice has become a symbol of New Orleans cuisine. Though simple to prepare, red beans and rice is such an iconic dish that you can find it on dinner tables at home as well as in neighborhood restaurants. In some cases, you may find it dressed up with a side order of smoked sausage or a juicy pork chop! pork chop This recipe serves 5-6 people. Ingredients: 1 lb Red Beans 1 lb Sausage or Pork 6 Tbs River Road® Red Beans and Rice Seasoning 1 Bay Leaf (Optional) Salt Rice Water red-beans2 Place 1 lb of red beans in a 4-5 qt pot and cover with about an inch of water. Soak the beans for about 2 hours until they are nice and shriveled! Drain this water and add 7 cups of fresh water to the pot. Cut your sausage or pork up to the desired size and add this to the pot. Then add 6 Tablespoons of the Red Beans and Rice Seasoning (about ½ the jar). If you want to be really authentic, throw in a bay leaf or two as well! Cover, bring the pot to a boil, and then reduce the heat to a simmer for 2-3 hours, stirring occasionally. The beans should start to get tender after about 2 hours, so continue cooking to your likeness! Our Red Beans and Rice seasoning doesn’t contain any salt. I’d recommend tasting the dish before serving, and season to taste with salt! If you like more of a spicy kick, add 1-2 more tablespoons of seasoning. red beans Prepare a side of rice according to the package directions. If cooking rice seems daunting, no worries! The trick is to cover the rice and not touch the pot until the timer rings saying that it is ready! Keeping the pot covered, remove it from heat and let it sit for about 5 minutes. Uncover the rice and fluff it before serving. red beans rice red beans Serve your red beans with a side of rice, and a loaf of fresh, hot French bread!

Carne Guisada! With only four basic ingredients.

Are you looking for something to do on these cold, rainy (or snowy) weekends? How about making some delicious Carne Guisada! With only four basic ingredients, this is one of the easiest recipes you can find. Our Carne Guisada Seasoning has the perfect blends of Garlic, Onion and your favorite flavorful spices that is guaranteed to impress your friends and family. Recipe serves 4-6 people. carne guisada


If you have some of our Fajita Seasoning in your cabinet of Spices, sprinkle some of that on your meat to add a bit more flavor and tenderization! If you don't have any, no worries - your meal will still turn out great! Heat 2 Tablespoons of oil in a large, thick-bottomed pot. Brown the meat in the hot oil. Once the meat has been browned, add 2 cups of water and simmer the stew, covered on low heat, until the meat is tender. Be patient - this part can take around an hour (or more)! Keep an eye on your pot, stirring occasionally, and add water if necessary. browning the meat Mix 5 Tablespoons of the Carne Guisada Seasoning with ¾ cups of water in a small bowl until it is all blended. Whisk this into your stew. After about 15 minutes, your stew gravy should start to thicken up a bit. At this point, your meal is complete! Serve either in a bowl with a side of tortillas, or create a delicious Carne Guisada Taco! finished A note from the cook: I left my stew simmering for another hour (stirring occasionally) after adding the Carne Guisada mix, further enhancing the flavors and tenderizing the meat! enjoy the taco  

Easy and Delicious Enchiladas From Your Own Kitchen

Here in San Antonio, Enchiladas seem to be a staple food for most people! Rather than going from restaurant to restaurant looking for the perfect enchiladas, why not make them in your own home? The Bolner Family enchilada recipe using our Enchilada Seasoning has stood the test of time as the favorite for many of our picky friends and family! Now that the cooler weather has arrived (finally!) these enchiladas make for an easy meal to create by yourself, or as a fun activity for the entire family! Fill your homes with the aromas of South Texas using only a few staple ingredients, and create a delicious meal that can serve 6-8 people. The best part about these Enchiladas is that they can be made in advance to be frozen or refrigerated, or you throw them in the oven or microwave to be eaten immediately. Once cooked, these enchiladas also keep in the freezer or refrigerator for a quick meal the next day. If you want more of a challenge, these enchiladas can also be made with dried chili pods. Find the recipe Here Ingredients ¼ cup Oil ½ cup Bolner's Fiesta Brand® Enchilada Seasoning 2.5 cups Water 12 Corn Tortillas 1/3 lb. Grated Yellow Cheese 1/3 lb. Monterey Jack Cheese ¼ cup Fresh minced onion or 2 Tbsp. Bolner's Fiesta Brand® Instant Chopped Onion ½ cup oil for warming Tortillas ingredients Heat ¼ cup oil in a skillet over medium heat. Add the Enchilada Seasoningand cook, stirring constantly, until the color begins to darken (1-2 minutes). oil-and-enchilada-seasoning Add the water, bring the sauce to a boil, and then lower the heat to a simmer until the saucethickens (about 5 minutes). Remove from heat. cooked sauce Heat the ½ cup oil in a small frying pan over medium heat. Usingtongs, dip a tortilla in the hot oil for about 15 seconds to soften it. Let the tortilla drain before putting it back down to fill. tongs and tortillaSpread about 1 Tbs of sauce on the tortilla. Fill the tortilla with grated cheese, Chicken, or your choice of stuffing. Be sure to not over fill it so you can still roll the enchilada! flat filled enchilada Place a thin layer of the enchilada sauce on the bottom of a microwave or oven safe dish. Bring the two sides of the tortilla together to form the enchilada. Carefully turn the enchilada over so that the two loose sides are face down, and place it in your prepared dish. Continue this until you have made all of your enchiladas! naked enchiladasYou should now have about 1 cup or so of the Enchilada sauce left over. Use this to pour over your rolled enchiladas as the gravy. Garnish with more grated cheese and minced onion (optional). dressed enchiladasCover and place in the refrigerator for later, or heat immediately in an oven or in a microwave until the cheese is melted. cooked enchiladasServe with your choice of sides, and enjoy this tasty, south Texas treat!

Chili Made From Scratch Using Ancho Chili Pods

Christmas time is approaching, and what does that mean? Cold weather! What better way to settle into winter than a delicious, homemade batch of Chili using real chili pods? While many folks are unfamiliar with what to do with whole Chili Pods, a little practice can result in some delicious, new flavors in your already established recipe book! But first thing's first. What are the difference between all of the pods? The mildest of pods is the Ancho, and it looks like a large prune. This is a favorite to use in many dishes, as it can give off a hint of spice while maintaining the bold flavors of the dish. The Ancho can also have a slightly sweet hot flavor the other pods if the pulp is scraped off the skin, and only the pulp is used. Although the Ancho is usually mild, don't be easily fooled! As with all Chili peppers, the Ancho can also give off quite a kick, so use them sparingly and add heat at the end if necessary with a dash of cayenne pepper or crushed red pepper. A few other, less popular Chili Pods on the mild end are the Cascavel and New Mexico Pods. Both of these are longer, reddish chili pods that can also add to the complex flavors of a dish when used with Ancho pods. Although similar in Heat level, the Cascavel or New Mexico Pods won’t give you the rich sweetness that an Ancho may give. If you're looking to add some real heat to your dish, the Arbol pod is the way to go! Arbol peppers are upwards of 30,000 Scoville Units, similar to that of Cayenne Pepper. Add one or two of these to your dishes to infuse the flavors and heat of the Arbol pod, but be careful to not eat them directly when your dish is done cooking! So, back to making Chili. Impress your friends by following this easy recipe to make mouthwatering, from scratch chili using your favorite combination of Chili Pods. Serves 6-8 People.


5 Tb. Oil 2 lb. Chili Meat or Ground Beef 4+ cloves fresh Garlic (Peel and Chop) or 1 Tb Bolner's Fiesta Brand ® Garlic in Oil 1 Medium Onion (Peel and Chop) or 2 Tb Bolner's Fiesta Brand ® Instant Chopped Onion 1-15 oz can Tomato Sauce 1 Quart Chicken Broth 1 tsp Monosodium Glutamate (optional) 1+ tsp Salt (Optional) 6 Tb Flour 3-4 Bolner's Fiesta Brand ® Ancho Pods 1 tsp Bolner's Fiesta Brand ® Whole or Ground Comino ½ tsp Bolner's Fiesta Brand ® Ground Black Pepper chili Remove the stems and seeds from the chilies. cleaned-chilli Place in small pot and cover with cold water. Bring to a boil and simmer for 10 minutes. Let cool for 30 minutes. Reserve the liquid. Grind the chilies in a blender or food processor and set aside. For a sweeter flavor, scrape the meat of the chili and discard the skin prior to blending. IMG_0976 ground-chili Either by hand or in a food processor, chop up the Garlic and Onions together. A trick for peeling garlic is to cut the end off and carefully smash the clove with the bottom of a flat water cup. The skin should peel right off once the clove is split! Slowly brown the meat, Garlic, Onions and Comino in 1 Tb oil. beef Add the tomato sauce, chicken broth, the rest of the seasonings, the reserved chili pulp and the reserved chili gravy. SIMMER one hour. Heat the 4 Tb oil in a sauce pan over medium low heat. Fry the flour until it is a medium brown color. Add 1 Tbs of the Chili gravy if the flour mixture seems too dry. Be careful not to burn the flour. Add this roux to the chili to thicken. SIMMER over low heat for at least 1 hour. Add water or chicken broth to desired consistency. Taste for Salt, and add more to your liking. Serve in bowls with hot tortillas or corn bread. Chili is always better the next day! For added heat, use a combination of New Mexico or Cascavel pods with the Ancho Chili Pods. finished-chili