National Chili Day February 26 2016
Today is National Chili Day and Mother Nature couldn’t have planned the drastic drop in temperature here in the Northeast any better! After all, what’s better than sitting down to a large bowl of chili when the weather outside is well, chilly?
Before we get into a delicious chili recipe though, we thought it would be a good idea to let you know what to look for when shopping for the main ingredient - ground beef. Ground beef is usually made from the leftover trimmings of steaks, roasts and other cuts of beef. It is commonly differentiated by its lean-to-fat ratio - if you’ve ever noticed “80/20, 85/15, or 90/10” you know what we’re talking about. For example, “80/20” means the meat is made up of 80% lean beef and 20% fat, so if you’re looking for minimal fat intake, look for a 90/10 option. Just keep in mind that when cooked, leaner meat tends to dry out quicker.
We recommend looking for the USDA “certified organic” label. This means the livestock was raised on organic, pesticide-free feed farms with access to pasture. There’s also no antibiotics or growth hormones.
One more important thing to look for when buying ground beef is the color of the meat. It should be a nice “cherry red” color but don’t be alarmed if you notice some brown when you open the package.
The Recipe (Serves 6-8)
- 2 lbs ground beef
- 2 cloves chopped garlic
- 1 8-oz can of tomato sauce
- 2 tbsp. La Flor chili powder
- 1 tsp. La Flor cumin
- 1 tsp. La Flor oregano
- 1 tsp. La Flor sea salt
- ¼ tsp. La Flor cayenne pepper
- 1 can kidney beans
- 1 can pinto beans
- 1 can black beans
- Shredded cheddar
- Chopped onions
- Tortilla chips
In a large pot, place ground beef and garlic. Cook over medium heat until the meat browns and then add tomato sauce, chili powder, cumin, oregano, sea salt and cayenne pepper. Let the mixture simmer for about an hour and then add beans and simmer for approximately 10 minutes. Serve with shredded cheddar, chopped onions and tortilla chips for dipping!
When taste is everything, La Flor is all you need to transform National Chili Day into an extraordinary culinary delight. Shop our selection of spices, herbs, and blends on the web - keep it spicy, America!
#FoodieFriday: Tilapia Oreganata February 19 2016
Guess what day it is! It’s Friday and that means it’s time for another fresh fish recipe! Today, we’re talking Tilapia Oreganata because who doesn’t love a meal topped with breadcrumbs and garlic?
- 1 lb. fresh Tilapia filets
- 2 cloves crushed garlic
- 1 whole lemon
- 1 tbsp. La Flor Oregano
- 1 tbsp. La Flor Basil
- 2 tbsp. Italian breadcrumbs
- La Flor Sea Salt and Black Pepper to taste
- Pre-heat oven to 350°F.
- Lightly coat a baking sheet with olive oil.
- In a bowl, combine garlic, oregano, basil, breadcrumbs, salt and pepper.
- Rub each filet with breadcrumb mixture and drizzle fresh lemon juice on top.
- Bake for 8-10 minutes or until fish flakes apart with a fork.