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Alamo City Moms Blog is happy to partner with Bolner’s Fiesta Brand to share a delicious soup recipe. This is a sponsored post.

Chicken tortilla soup: the ultimate comfort food.

If you are anything like us, the time between Thanksgiving and Christmas feels like a blur. The kiddos are gearing up for winter break, travel plans are being made for the holidays, and hiding unwrapped holiday gifts feels like an Olympic Sport. Between school holiday programs and impending Christmas work parties, weekly meal planning has become a low priority.

Adding new recipes to your tried-and-true staples can be risky business, especially when you have littles. However, chicken tortilla soup is a wonderful classic comfort food for the cooler weather, and this recipe can give you leftovers that are even better the next day! The simple ingredients paired with Bolner’s Fiesta Brand® Seasonings lead way to delicious Mexican flavors, guaranteed to hit the spot after a long day of present-hiding and child-wrangling. Whether you enjoy cooking on the stove, in your old friend the crock pot, or in your new bestie the InstantPot, this hearty chicken tortilla soup recipe has been mom tested and kid approved!

Chicken Tortilla Soup

Prep time: 15 minutes
Cook time: 45 minutes

Ingredients:

1 rotisserie chicken
1 Tbsp. vegetable oil
½ onion, diced
1 green bell pepper, diced
½ red bell pepper, diced
4 cloves garlic, chopped
1 can mild Rotel tomatoes (or use “original” for a spicier soup)
4 cups chicken stock
3 Tbsp. tomato paste
2 cans whole black beans
2 Tbsp. Bolner’s Fiesta Brand® Chili Powder (add more to taste)
1 Tbsp. Bolner’s Fiesta Brand® Taco Seasoning (add more to taste)
2 tsp. Bolner’s Fiesta Brand® Fajita Seasoning (add more to taste)
Tortillas or chips
Garnish (sour cream, cheese, guacamole, etc.)

Instructions

• De-bone and shred rotisserie chicken and set aside.
• In 1 Tbsp. of oil, sauté onions and bell peppers until softened, about 5 minutes. Add garlic and spices and stir until aromatic, about 1 minute.
• Stir in de-boned chicken, black beans, Rotel tomatoes, tomato paste, and chicken stock.
• Bring the soup to a boil, and then simmer for about 45 minutes, stirring occasionally. Add water if needed, and season to taste.

Prior to serving, gently stir in tortilla strips, or serve with chips. Garnish with your favorite toppings, and enjoy!

Bolner’s tip: For the perfect guacamole, mash up avocados and sprinkle in our secret ingredient, Fajita Seasoning, for a delicious topping that everyone will enjoy!

Lately, I have been trying to meal prep a few more weekly lunch options. I have been noticing that Maddie and the Cowboy often skip breakfast so when they come in for lunch they are just ravenous! Well, sandwiches and lettuce wraps only go so far around here and it’s great to have ready to go options in the fridge. This week Bayou Shrimp Salad is it! Tender, sweet shrimp in a spicy, Cajun style sauce served up in an avocado boat… it’s the perfect mix of textures and a new, cool option for these warm days leading into Fall! One bite and your won’t be able to stop!

One of our favorite things to do as a family is go to the coast and fish! Since we moved up to the Ranch, we don’t make it down to the coast as much as we’d like but thank goodness for family and friends that supply us with our Redfish! It’s about that time of year that Redfish are running hard… I know because its a frequent topic of conversation these days with the Cowboy, sparked from seeing all the pictures of his friends catches!

Venison Stroganoff is my idea of the perfect comfort food! Hearty, stick to your ribs, full of amazing flavor, comfort food. This version uses venison instead of the usual beef but still has all of the amazing flavors of a traditional stroganoff! Perfectly low carb, keto friendly and gluten free…served over a bed of mashed turnips… absolute HEAVEN!

Our family loves pizza night, we all have our favorite toppings and even our favorite crusts…but sometimes on pizza night we are want something a little out of the box. Tex-Mex Chicken Taco Pizza is one of our favorite pizza creations! This Chicken Taco Pizza combines our love of our two favorite things…tacos and pizza. It’s piled with all of our yummy taco toppings and a spiced up shredded chicken that will blow your mind! Best part…it’s super simple to make, great for meal prep and the whole family, low carb or not, will go crazy for it!

Baked chicken thighs are a favorite weeknight meal around here…super quick, easy to prepare and so tasty! When it the day gets hectic, it’s great to know that while everyone is showering and cleaning up for the evening, I have dinner in the oven working away! Pico de Gallo Crispy Chicken Thighs put a delicious Tex-Mex spin on one of our favorite weeknight meals! Perfectly crispy and juicy, this chicken is packed with all of the flavors of pico de gallo… chilis and garlic, livened up with a little spicy kick and a hint of lime… delicioso!

Tired of the same dinners week after week? Spice up things up with Loaded Chorizo Burgers!

The weather is finally cooling off a bit and we got a good amount of rain last week around here which we needed desperately! Things are finally starting to green up! For me, this is perfect burger weather! Now, burgers are one of my go to meals, especially if we are going out to eat. I know a bunless burger is typically a really safe bet when eating out…sub salad for the fries and voila! I also prep burger patties ahead of time and keep them in the fridge or freezer to eat throughout the week…I pile the toppings on depending on what mood I’m in!! But I have to admit that even I sometimes get bored with the traditional burger no matter how I top it! Enter the Loaded Chorizo Burger. A juicy pork and beef patty spiced up with Mexican flare topped with gooey cheese, creamy avocado and cilantro lime crema!

In Texas, going fishing down on the coast is a weekend activity that many enjoy year-round. However, deciding what to pack to keep your hunger at bay for a day or two out on the water can be a daunting task. Let’s face it – peanut butter and jelly and ham and cheese roll-ups can only indulge one so far. Over the last 15 years, our Uncle Chris has perfected what we like to call the “fishing sandwich,” and it has since become a staple of our family gatherings down at Port Aransas, whether the beach or the bay is the activity of the day. These sandwiches can feed a hungry group of 10-15 whether you are out on the water or relaxing on the warm sand with an ice-cold beverage.

***MAKES 2 FRENCH BREAD LOAF-SIZED SANDWICHES***
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Artichokes are one of those vegetables that are often forgotten about, but are oh-so-delicious! Growing up, it was always a treat to find out an artichoke was steaming – they are definitely a Bolner family favorite. This particular recipe was shared with me by a cousin of mine, and has quickly become popular in my own household. With a little extra pizazz, this recipe will leave you wishing you had bought more than one!

Serves 2-3
Time: 50 minutes

Ingredients

Artichoke (one serves 2-3 people)
2 cups water or chicken broth
2 teaspoons Bolner’s Fiesta Brand ® Lemon Pepper
2 teaspoons Bolner’s Fiesta Brand ® Garlic Powder
melted butter for dipping

Cut the stem and top off of the artichoke. I also like to trim the lower leaves so they aren’t as sharp. Fill a steam pot (a regular pot will work, too) with the water or chicken stock. Season the water with the Lemon Pepper, and Garlic Powder. Place the artichoke in the steam basket, stem side up.

Cover, bring the water to a boil, reduce to a simmer and steam for about 45 minutes. Keep an eye on your pot, and add water as necessary. There’s almost nothing worse than thinking your artichoke is finished, only to find it (and your pot) burned!

You know they are done when you can easily pick the leaves off. I like to check an inside leaf, as the outside ones tend to not be as tender.

Although artichokes are delicious as is, I like to think of them as a carrier of butter, because who doesn’t like butter? Serve with a ramekin of melted butter for dipping. For an added treat, spice up your dipping butter with some Fajita Seasoning, Garlic Pepper, or serve with your favorite salad dressing! If you’re feeling creative, try a homemade dipping sauce of mayonnaise seasoned with garlic, Worcestershire, lemon, crushed red pepper and black pepper.

Enjoy, and keep it spicy, ya’ll!

Tis the season for shrimp and crawfish boils! With a unique blend of savory and hot spices and herbs, our Crab, Shrimp & Crawfish Boil Seasoning will leave you and your friends licking your fingers and wanting more. Perfect for a Friday night Lenten dish or a spring break neighborhood block party, this is a really fun meal that’s simple and is easy to prepare.

Serves: 5

Ingredients:
10 cups water
2 pounds of fresh, EZ peel shrimp
4 Tbs Bolner’s Fiesta Brand® Crab, Shrimp & Crawfish Boil (or more for increased heat)
4 red potatoes, diced into large pieces
1 onion, cut into large pieces
1 bulb garlic, peeled (about 10 cloves)
Any other vegetable you want to add (corn, artichokes, citrus fruits)

In a large pot, bring the water to a boil. Add your potatoes, garlic, onion, other vegetables and seasoning, and cook until the potatoes are soft – about 12 minutes. Lastly, throw in your shrimp and cook until just pink, about 2 minutes. Be careful not to overcook, or the shrimp will become chewy and tough to eat.

Strain, serve, and get peeling!

Keep it spicy, Ya’ll!

Crunchy tacos are one of my go-to dishes since they are so simple and delicious. Whether you are cooking for two or ten, Bolner’s Fiesta Brand® Taco Seasoning can help you create a straighforward meal that everyone will enjoy!

Ingredients (Makes 6 crunchy tacos)
6 taco shells
1 Tablespoon Bolner’s Fiesta Brand® Taco Seasoning (more to taste)
1 lb ground beef
½ cup water
2 avocadoes
Bolner’s Fiesta Brand® Fajita Seasoning
Chopped onion, tomato, lettuce and shredded cheese for garnish

Begin by browning your meat over medium heat.  Stir in the water and Taco Seasoning once your beef has cooked through.  Simmer until done (15-20 minutes).

You may ask yourself, “why add water if it’s just going to evaporate off”? This is a little known trick to add more flavor into your meat. By adding water with the seasoning, the protein is able to cook longer to absorb the spice without drying out.

Once your ground beef is done, spoon into your taco shells and top with your favorite toppings. Viola! Dinner has never been easier!

Serve with guacamole seasoned to taste with Bolner’s Fiesta Brand® Fajita Seasoning for a real treat!

Eat up, and keep it spicy, Yall!

Salmon is one of my favorite fish to eat, and there are so many delicious recipes out there for it. Not only does it taste delicious, but you also get all of those Omega-3 Fatty Acids that are so good for your health!

Our Bolner’s Fiesta Brand® Lemon & Herb seasoning has a wide range of uses due to its complex flavor profile of spices melded with natural lemon extracts.  It’s typically my go-to when I grill vegetables, but it’s also a hit when used on fish. Place your favorite vegetable (in my case, skillet potatoes), alongside this simple dish to give you a tasty meal that the whole family will enjoy!

Serves 2

Ingredients:
Salmon
2 salmon filets
1 Tablespoon fresh lemon juice
2 Tablespoons butter
2  Teaspoons Bolner’s Fiesta Brand® Lemon & Herb Seasoning

Potatoes
3 medium new potatoes, diced
2 Tablespoons of butter
1 Tablespoon oil
1 Tablespoon of Bolner’s Fiesta Brand® Garlic Pepper (or to taste)

Preheat your oven to 350°F.

Let’s start with the potatoes since they take longer to cook:

In a skillet, combine 1 Tablespoon of oil and 1 Tablespoon of butter over medium heat.  I love my cast iron skillet for these, but any pan will do. Once the butter has melted, add the potatoes, stir and cover.  Occasionally check on them and give them a shake to ensure that the potato dices are browned as evenly as possible.  After about 8 minutes, stir in the other Tablespoon of butter and 1 Tablespoon of Garlic Pepper. Cover, and continue to cook until softened and browned.

Meanwhile, start on your salmon.

Combine on low heat the butter and lemon juice in a small skillet for the salmon.  When the butter is melted, add the Lemon & Herb Seasoning and stir together for about 1 minute.  The low heat will help release the oils from the spices in the seasoning and give you a bolder flavor.

Rinse and pat dry your salmon filets, and place them on a piece of foil large enough to enclose them for baking.  Using a basting brush or spoon, brush the lemon butter mixture over your filets until they are generously coated.

Secure the ends of the foil and place them in the center of the oven.  Bake for 15-20 minutes (depending on the thickness of your fish).  When done, carefully unwrap your filets.  The fish should flake easily and all of the translucence should be gone.

By now, your potatoes should be ready.

Dinner is served! Stay Spicy, ya’ll

The cooler weather is here, and Christmas is right around the corner! With the kids out of school and friends and family visiting, this beef stew recipe is an easy meal to throw together early in the day and provides tasty leftovers for days! Let your stove do the cooking as your house fills with a welcoming aroma that is sure to suit any appetite! This dish keeps well in the refrigerator for easy reheating if you want to prepare it a day in advance. If you ask me, “day after” beef stew can’t be beat!

Serves 4-5

Ingredients:

• 1 package Boneless Beef Short ribs or 1.5 lb Stew Meat
• 3 Tablespoons Oil
• ½ Medium Onion, Chopped
• 4 Cloves Fresh garlic, Chopped
• 2 Cups Water (plus more if needed)
• 1 cans Beef Broth
• 1 can or bottle of your favorite beer
• 2 Tablespoons Tomato Paste
• 1 Tablespoon Worcestershire Sauce
• 1 Teaspoon Salt (or to taste)
• ½ Tsp Bolner’s Fiesta Brand® Paprika
• Bolner’s Fiesta Brand® Uncle Chris’ Gourmet Steak Seasoning (to taste)
• 5 Whole carrots, peeled and sliced
• 5 small New Potatoes, washed and quartered
• Any other Vegetable you want to add

At least 30 minutes prior to cooking, season your protein of choice liberally with Bolner’s Fiesta Brand® Uncle Chris’ Gourmet Steak Seasoning. For maximum flavor development and tenderization, season up to 24 hours in advance.

Heat 2 Tablespoons of oil into a thick bottomed pot.  Cast iron cookware is my go to for this type of dish.  Brown your short ribs or stew meat for about 2 minutes per side.  Basically, cook each side just enough to have a light crust all the way around.  Remove the meat and set aside.  Don’t worry – your beef will finish cooking later!

In the same pot, add 1 more Tablespoon of Oil, sauté the onions for about 2 minutes, then add the garlic. After about a minute, stir in 2 cups of water. While this simmers, slice your short ribs into 1″ cubes. If you are using stew meat, you won’t need to cut it up any smaller.

Add your cubed protein back into the pot, along with that can or bottle of your favorite beer (yes, you read that right – beer!)

Let this simmer for a few minutes, stir in the beef broth, tomato paste, Worcestershire sauce, Salt and Paprika. Stir all of this deliciousness together, cover, and summer on low for about 1.5 hours, until the meat becomes tender.

About 30 minutes before you want to eat, throw in the carrots, potatoes, and any other vegetable that you want!  I added some mushrooms for some added flavor, and they ended up being my favorite part of the whole dish.

Serve with a warm loaf of French bread!

**Crock Pot version**
Place all of these ingredients in a crock pot, and cook on Medium heat for 4-6 hours, until the meat is tender. Add water or beef broth if necessary.

*You can brown your meat beforehand if you want to bring out the stronger flavors of the beef! *

Thanksgiving is one of the Bolner family’s favorite times of year! With juicy turkey, sweet potato casserole and scrumptious pumpkin pies (recipe here), who wouldn’t like this holiday? One of the family’s oldest traditions is making Grandma Bolner’s home made meat dressing! “Meat dressing”, you ask? What happened to cornbread stuffing? Well, we have that too, but nothing compares to this delicious, unique Thanksgiving treat! Easy to make, bring this tasty dish to your holiday party – you (and everyone else) will be giving thanks that you did!

Ingredients:

• 2 sticks of butter
• 4 lbs. lean, ground beef
• 10 eggs, cracked and beaten
• ¾ loaf French bread, torn into ½ chunks
• ½ stalk celery, chopped fine
• 1 medium onion, chopped fine
• 1 Tbs Bolner’s Fiesta Brand® Garlic Powder (or fresh garlic) – add more to taste
• 1-14 oz. can chicken broth or 2 tsp. Bolner’s Fiesta Brand® Chicken Flavor concentrate
• 1 Tbs Bolner’s Fiesta Brand® Garlic Pepper – Add more to taste
• Dry Bread crumbs as needed

Serves 12-15 people

In a 5.5 quart (or larger) pot, cook together the ground beef and butter until pink is almost gone, stirring occasionally.

While the meat is cooking, chop up the onion and celery.  Chopping Onions used to be one of my least favorite things to do – I could never get even pieces like all of the other Bolner’s could do.  In the last year, I came across the most amazing trick that has yet to fail me!

Cut off the top of the onion (end without the roots).  Stand the onion on the flat side that you just cut off, and slice it down the middle, cutting the roots in half.  Peel off the outer layer of skin.
Slice the onion length wise, leaving about ½ inch attached on the root side of the onion.

Once you’ve sliced the onion all the way across, lengthwise, cut the onion across the width (perpendicular to your previous cuts).  This creates perfect dices of onions every time!

Stir in the chopped onion and celery.  If you used fresh garlic, add this in too!  If not, add 2 tsp Garlic Powder (or to taste).  Stir, and let simmer for about 5 minutes.

Meanwhile, add enough water to the bread to moisten it, and set aside.

Now comes the tricky part!  Adding the eggs directly to the pot may cause them to cook too quickly and become scrambled eggs in your meat.  While this is will still taste delicious, it may not look too appealing!  Instead, the eggs should be tempered (heated slowly) before adding them to the pot.  There are a few ways to do this.  I decided to add a few spoons full of hot beef and some of the juice to my bowl of eggs, stirring continually.  (At this point, I removed some of the excess liquid from the pot, but this isn’t necessary!)  I then added the egg/beef mixture SLOWLY back into the pot, stirring the whole time.  It worked like a charm, and there were no scrambled eggs!  Although it doesn’t look too appealing, trust me, it’ll be delicious!

You can also add the eggs slowly to the pot, stirring continuously.

Add the wet bread (squeeze out excess water), 1 Tbs Garlic Pepper, 2 tsp Chicken Flavor Concentrate and 2 cups of water.  You can also replace the Chicken flavor and water for two 8 oz cans of Chicken Stock.  Stir together.

Simmer for about 10 minutes. If the dressing is still a little too wet for your liking, add some dry bread crumbs (like Panko) to help firm it up.  At this point, it’s best to do a taste test to check for seasonings.  Add more to your liking.  Pour your dressing into an oven safe dish and bake on 350°F for about 15 minutes, or until bubbly.  You can also broil it for a few minutes to crisp up the top for a delightful crunch!

Voilá! Now you have a tasty dish to add to your Thanksgiving feast!  This dressing stores in the refrigerator or freezer, and makes excellent left over sandwiches.

From the Bolner Family, we all hope that you have a wonderful Thanksgiving!

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!

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!

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

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.

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.

Serve your red beans with a side of rice, and a loaf of fresh, hot French bread!

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.

Ingredients:

• 2 lb. Carne Guisada Meat (1/2 inch cubes of Beef or Pork)
• 2 Tablespoons of Oil
• 5 Tablespoons (or to taste) Bolner’s Fiesta Brand® Carne Guisada Seasoning
• Water
• Bolner’s Fiesta Brand® Fajita Seasoning (Optional)
• Tortillas

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.

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!

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!

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

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).

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.

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.

Spread 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!

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!
You 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).

Cover and place in the refrigerator for later, or heat immediately in an oven or in a microwave until the cheese is melted.

Serve with your choice of sides, and enjoy this tasty, south Texas treat!

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.

Ingredients:

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

Remove the stems and seeds from the chilies.

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.

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.

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.