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Chili

HAWAIIAN CHILI

ITALIAN CHILI

MID-WESTERN CHILI

CABOOM! CHILI – MAC

COWBOY STEW

CHUNKY ANGUS CHILI

CAJOHNS BLAZING CHILI

CABOOM! TEXAS STYLE CHILI

 

HAWAIIAN CHILE

Brown & drain desired amount of Ham Loaf meat.

For each pound,, stir in 3 Tablespoons

of CaBoom! Chili Fixins’ and 1 cup of water.

Mix well and simmer for 5 minutes.

Add 2 jars of CaJohns Pineapple Salsa for each pound of meat.

Simmer for 10 minutes and Enjoy!

 


ITALIAN CHILI

Brown & drain desired amount of Italian Sausage (Mild or Hot)

For each pound of sausage, stir in 3 Tablespoons

of CaBoom! Chili Fixins’ and 1 cup of water.

Mix well and simmer for 5 minutes.

Add 2 jars of Macioce’s Italian Salsa for each pound of meat.

Simmer for 10 minutes and Enjoy!

Add cooked pasta to this dish for a Johnny Marzetti style dish!

 


MID-WESTERN CHILI

Brown & drain desired amount of 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 2 jars of CaBoom! Black Bean & Corn Salsa for each

pound of meat. Simmer for 10 minutes and Enjoy!

 


CABOOM! CHILI – MAC

2 lbs of Ground Beef or Pork Sausage

6 Tablespoons CaBoom! Chili Fixins

1 lb. of Cooked Shell Macaroni

2 Cups Water

2 16 ounce jars CaJohns Picante Sauce

1 15 ounce jar of Cheez Whiz

 

Prepare ground meat in a large skillet and drain. Add the Chili Fixins’ and water. Simmer until the gravy is thickened, stirring occasionally. In a large bowl, fold in the Cheez Whiz to the cooked, drained macaroni and stir. Add the 2 jars of CaBoom! Picante Sauce and then stir in the prepared meat. It is now ready to serve, but if you wish you may spread in a casserole dish and bake for 10 minutes in an oven preheated to 325°.

 


COWBOY STEW

2 lbs of Beef Stew Meat diced

2 16 ounce jars CaJohns Black Bean & Corn Salsa

6 Tablespoons CaBoom! Chili Fixins

3 Cups of Water

2 lb. Package Frozen Diced Hash Browns

Shredded Cheese (to garnish)

Sour Cream (to garnish)

Tortilla Chips (optional)

 

In a large, deep skillet fry the stew meat until it is all brown on the outside . Add the 6 Tablespoons of Chili Fixins’ and the water. Stir and let come to boil. Next add the 2 jars of Salsa and mix thoroughly. (if you want a little thicker gravy, stir in a little more Chili Fixins’) When it comes back to a boil, add the frozen hash browns, bring back to a simmering boil. Place in bowls and garnish with the shredded cheese and sour cream. Serve with Tortilla Strips.

 


CHUNKY ANGUS CHILI

2 lbs. Extra lean Angus sirloin (1/2-3/4” ‘tips’)

1 lg. Red Onion (1/2” pieces)

1 lg. Red Bell Pepper (1/2” pieces)

6 Jalapeno Peppers (sliced)

½ cup Chili Sauce

½ cup Ketchup

2 tsp. Garlic Powder

1 15 oz. can light red kidney beans (drained)

1 15 oz. can dark red kidney beans (drained)

 

Marinade

1/4 cup soy sauce

1/4 cup CaJohns Cayenne Garlic Hot Sauce

1/4 cup brown sugar

1/4 cup beer (preferably lager)

 

In a small bowl, mix soy sauce, hot sauce, and brown sugar until sugar is dissolved. Add beer and stir until foaming stops. Place beef cubes in a large bowl or casserole and pour in the marinade. Agitate for a minute and refrigerate for 2 hours (stir every 15 minutes).

 

Drain marinade from beef tips and place in a hot (med. high) non-stick chili pot or Dutch oven. Cook until brown (stirring constantly) approximately 4-5 minutes. Add onions and peppers and continue to cook until vegetables start to change color (about 2 minutes). Reduce heat to low and add chili sauce, ketchup, hot sauce and garlic powder. Mix well. Add beans, stir and simmer (covered) stirring occasionally for 30 minutes.

 

Note: Over cooking will cause vegetables to fade and get ‘mushy’. Serve in a chili bowl or mug and garnish with a few slices of Jalapenos and a slice of red bell pepper. A frosty mug of good lager beer is an excellent companion for this chili. Enjoy!

 

Robert J. Fitzpatrick of Pottsville, PA showed me this dish!

 


CAJOHNS BLAZING CHILI

2 lb. chopped beef (stew cut)

1 lb. ground spicy pork sausage

2 Tbsp. Oil

1/3 cup Hot Spots – Blaze Hot Sauce

2 16 oz. jars CaJohns Hot Picante Sauce

1 16 oz. can pinto beans – drained

1 16 oz. can dark red kidney beans – drained

1 4 oz. can chopped green chiles – drained

1 14 1/2 oz can chicken broth

1 tsp. Fire Dust

 

In a 4-quart saucepan, sauté onions and beef in oil over medium-high heat until beef is lightly browned. Stir in all remaining ingredients except parsley. Cover, bring to boil, reduce heat and simmer for 20 – 25 minutes.

 


CABOOM! TEXAS STYLE CHILI

2 lbs. ground beef

6 Tbsp. CaBoom! Chili Fixins

1 1/2 cups water

1 16 oz. Jar CaBoom! Picante Sauce Medium Heat

1 16 oz. Jar CaBoom! Picante Sauce Chipotle

Brown meat in a high wall skillet or saucepan over medium heat, drain. Return meat to pan and stir in the Chili Fixins and water. Simmer until the water is gone. Add the two jars of CaBoom! Picante Sauce and simmer for 10 – 12 minutes. Beans may be added, but then it’s not chili to Texans!

This recipe won 1st Place in the 2001 International Fiery Food Challenge sponsored by Chile Pepper Magazine & 3rd Place in the “Heat on the Street” contest of all categorywinners on Wall Street!