Chili For The Chilly

• 2 cups Tropical Food's Mexicali Fire(R), crushed
• 1 lb. ground beef
• 1/4 lb. chorizo, diced
• 1 poblano pepper, roasted and diced
• 1 cup frozen corn
• 1 cup canned beans, drained and rinsed
• 3 cups tomato sauce
• 1/2 cup barbeque sauce
• 1/4 cup soy sauce
• 1 tbsp. cumin
• 1 tbsp. red pepper flakes
• 1 tbsp. dried oregano
• 8 bread slices, cut into triangles
• Olive oil
• Salt and pepper

1. Crush Tropical Food's Mexicali Fire(R) and stir into ground beef.
2. Roast poblano pepper in oven; peel, dice and set aside.
3. Brush bread with olive oil and season with salt, pepper and oregano. Toast in oven until crispy, but still a bit soft.
4. Saute beef and chorizo in saucepot until cooked, then add remaining ingredients.
5. Simmer for 30 minutes, and then season to taste.

ground beef, ubc, pepper, frozen corn, beans, tomato sauce, barbeque sauce, ubc, cumin, red pepper, oregano, bread, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/chili-for-the-chilly-52091601 (may not work)