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Blue Ribbon Chili

 

 

Frontera’s Guajillo Salsa —one of our original five salsas and a staff favorite, helped us win first place in a chili contest at The Backyard Barbecue Store in Wilmette, IL·this past weekend. Grilled pork shoulder and grilled beef short ribs simmered in the salsa along with fire-roasted tomatoes until tender. We added cooked ayocote blanco—white runner beans from our friends at Rancho Gordo (check out their amazing variety of dried beans at·http://www.ranchogordo.com).

 

Finally, we garnished the chili with aged Mexican cheese, cilantro and our favorite indulgent topping: crispy Nueske's applewood smoked bacon. A winning combination indeed! We're planning on making a ginormous potful for Halloween. Trick or treaters in our neighborhood are in for a real Frontera treat!

 

Mexico City-Style Chili Recipe >>