|
Written by J. Donavan Stanley
|
|
Saturday, 15 March 2008 |
|
Like most of the CaJohn chili recipes, this recipe combines meat + fixins + salsa to arrive at a quick yet tasty chili. What makes this recipe special is that it served as the foundation for the chili recipe that took the professional chef's chili cookoff at the North Market Fiery Foods Festival in 2008.
Ingredients / Directions:
- Brown and drain desired amount of ham loaf meat.
- For each pound of meat stir in 3 tablespoons of CaBoom! Chili Fixins' and 1 cup of water
- Mix well and Simmer for 5 minutes.
- Add 1 jar of CaBoom! Pineapple Salsa for each pound of meat.
- Simmer for 10 minutes and enjoy!
|
|
Last Updated ( Saturday, 19 April 2008 )
|
