Today’s recipe is by Julie Bolejack of Chocolate for the Spirit. I was pleasantly surprised to learn that a world-renowned chocolatier lives within about half an hour of us. I was thrilled when she offered to make chili using our premium dry-aged Charolais ground beef. I can’t wait to try this recipe, myself. When I discovered Fleming Family Beef, I knew just what to make with this local ground beef. My Cocoa for the Spirit Mayan Spice Blend combines the warm, savory flavors usually associated with chili with the smooth, rich taste of my chocolate. Many people are surprised that many gourmet chili recipes include chocolate. You’ve probably enjoyed it as an ingredient and never realized it. Now, you can...
This super-simple hearty chili will warm you up combining rump roast, black beans, onions, salsa, and Tex-Mex spices. Ingredients: 2 lbs boneless Fleming Family Beef Rump Roast, cut into 1/2-inch pieces 2 cans (15-1/2 ounces each) black beans, rinsed, drained 1 can (15-1/2 ounces) diced tomatoes (chili or zest-style) 1 medium onion, chopped 2 teaspoons chile powder 1 teaspoon salt 1 teaspoon ground cumin 1/2 teaspoon pepper 1 cup prepared thick-and-chunky salsa (room temperature) Toppings: Shredded Cheddar cheese, diced red onion, diced green onion, diced avocado and dairy sour cream (optional) Cooking: Place Rump Roast, black beans, tomatoes, onion, chile powder, salt, cumin, and pepper into pot. Cook for 22 minutes using beef or stew setting. Assemble toppings for self-serve. When...
