A delicious blend of dried chili peppers, garlic and spices, Fiesta Brand Light Chili Powder is a refreshing alternative to the pungent, overpowering flavor of traditional chili powder.
Chili powder is a staple in Tex-Mex cuisine, derived from dried, powdered chilis. The heat and flavor of chili pepper depends on the type of pepper from which it is made. While many chili powders are pungent and spicy, Fiesta Brand Fancy Light Chili Powder is made from a lighter, milder chili which yields a subtle flavor and versatile spice. Use this Chili Powder to flavor your favorite Tex-Mex dishes including tacos, tamales and enchiladas or sprinkle it over your favorite cut of meat before grilling. Fiesta Brand Fancy Light Chili Powder can also be used to flavor hamburgers, soups, stews and marinades – the options are endless so don’t be afraid to get creative!
NUTRITION FACTS
This product has no significant nutritional value. Please contact us if you have any questions. Bolner's Fiesta Brand® is the mark of quality for garlic, spices, and seasonings. Our products are selected from the finest spice producing centers of the world. Only the best is packaged under the Bolner's Fiesta Brand® trademark. Thank you for shopping with us. Enjoy your purchase and tell a friend!
INGREDIENTS
Chili Peppers, Spices, Garlic and Silicon Dioxide (Free-Flow Agent).
Recipe: Chili Three Ways (.pdf 99.5KB)
RECIPES
Chili using Fiesta Brand Fancy Light Chili Powder Serves 6-8 1 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 ½ tsp Monosodium Glutamate (optional) ½ tsp Salt (Optional) 5 Tb Oil 4 Tb Flour 4 Tb Bolner’s Fiesta Brand® Fancy Light Chili Powder ½ tsp Bolner’s Fiesta Brand® Whole or Ground Comino ½ tsp Bolner’s Fiesta Brand® Ground Black Pepper Slowly brown the meat, Garlic and Onions in 1 Tb oil. Add the tomato sauce, chicken broth, monosodium glutamate and salt. SIMMER one hour. Heat the 5 Tb oil in a sauce pan over medium low heat. Fry the flour, pepper, Comino and chili powder for 5 minutes and add this roux to the meat. Be careful not to burn the flour. SIMMER over low heat for ½ hour. Serve in bowls with hot tortillas. Chili is always better the next day!
fb
