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Since our founding in 2010, we've built relationships with local grill masters, southern smoking champions, renowned chefs, and home cooks from Maine to Oregon. We love to learn how cooks of every skill level can use our products to bring delicious meals to their dinner table! Check out our wide variety of recipes, organized on our blog into categories for ease of searching.

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Cut up the following vegetables:

4 cloves garlic, smashed and minced

1 large onion

5 stalks celery (making sure to use the celery heart including the leaves)

1⁄2 of a pepper (yellow, orange or red)

(optional: 3 carrots, diced)

In your largest pot, brown 2 lbs of ground chuck. When halfway browned, add the vegetables and continue browning.

If there is any grease remaining in the pot after the vegetables and meat are browned, drain it off. Add 1⁄4 cup of red wine, stirring to loosen any bits of meat stuck to the pain.

Add seasonings:

2 generous tsp of Milford Spice Adobo Chili seasoning

1 1⁄2 tsp salt
1⁄2 tsp freshly ground pepper
2 lg cans (28 oz each) tomatoes

Simmer covered at least half an hour, then add:

2 cans of drained, rinsed kidney beans.

I always sprinkle shredded cheddar over the top of the chili once I’ve ladled it into bowls. You could also add sliced scallions, avocado, whatever sounds good to you. And of course you can make this spicier but we don’t like our meals spicy, just flavorful.

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