Boca Chili Recipes

BOCA CHILI

Steps:

• Add oil to the pan, then add the burgers, cook till you can break them apart with a spatula.
• Then add the garlic and onion, cook till soft adding more if needed.
• Add the rest of the ingredients.
• Cook for 20-30 minutes, or until thickened.

BOCA CHILI (VEGETARIAN)

Steps:

• Spray frying pan with nonstick cooking spray.
• Heat pan, saute onion, and add ground Boca when onions start to brown.
• Saute Boca and onions.
• Season to taste with cumin, onion powder, salt, pepper, chili powder.
• Add stewed tomatoes and continue to cook over a medium flame for about 8 minutes.
• Add the kidney beans for the last three minutes or until heated through.

BRONCO BOB'S CHILI

Steps:

• In a chili pot, combine onion, green chile, garlic, tomato sauce, tomato paste, chicken broth, 6 tablespoons California chili powder, salt, 1 teaspoon adobo seasoning blend, and hot pepper sauce. Bring to a simmer over medium heat and cook for 1 hour. After chili has simmered for 1 hour, add the remaining 2 tablespoons California chili powder.
• In a large skillet, brown beef and sausage together over medium-high heat. Add beef and sausage to chili and simmer for 30 minutes, adding more chicken broth as needed. Add the mild New Mexico chili powder and 2 tablespoons cumin and simmer another 45 minutes. Add the remaining 1/2 teaspoon adobo seasoning blend, 1 tablespoon cumin, 1 tablespoon hot New Mexico chili powder, and the lime juice. Cook for another 30 minutes, adding more chicken broth as needed. Season with additional salt, to taste.

BOCA CHILLI CRUMBLE RECIPE

Steps:

• Place frozen crumbles in medium size pot. Stir in spaghetti sauce and heat until crumbles have thawed, about 5-10 minutes. Add water if mixture is too thick and stir. Heat until mixture starts to boil, lower heat, cover and simmer for 10 minutes. Add cilantro, chili powder and pepper flakes. Stir, cover and simmer another 10 minutes. Add the drained black beans. Stir, cover and simmer 5 minutes. Serve over rice or pasta. For a real low carb and calorie count serve with Sharitake noodles.

CLASSIC BOCA® CHILI

Steps:

• COOK peppers, onion and garlic in oil in large saucepan on medium-high heat 2 minutes, stirring frequently. Stir in ground burger; cook 2 minutes, stirring occasionally.
• ADD remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer 30 minutes, stirring occasionally.
• SERVE with your favorite chili toppings, if desired.

MEATLESS CHILI RECIPE

Steps:

• Cook and stir peppers, onions and garlic in hot oil in large saucepan on medium-high heat 2 min. or until crisp-tender.
• Stir in crumbles; cook 2 min.
• Add remaining ingredients; mix well. Bring to boil. Simmer on medium-low 30 min. or until crumbles are cooked through (160ºF), stirring occasionally.

BOCA NEGRA CHOCOLATE CHIPOTLE CAKES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter ramekins and dust with sugar, knocking out excess.
• Toast chiles in a dry heavy skillet over moderate heat, turning, until fragrant, 1 to 2 minutes. Discard stems, seeds, and ribs, then soak chiles in hot water to cover until softened, about 30 minutes. Drain, reserving soaking liquid. Purée chiles in a mini food processor or a blender, adding 2 to 3 tablespoons soaking liquid as needed to form a paste. Force paste through a fine-mesh sieve into a bowl and discard solids. Set aside 1 1/2 tablespoons chile paste and freeze remainder for another use.
• Bring juice and 1 cup sugar to a boil in a 1- to 1 1/2-quart saucepan, stirring until sugar is dissolved. Pour hot syrup over chocolate in a large bowl, stirring until chocolate is melted. Add butter and stir until melted.
• Add eggs 1 at a time, whisking after each addition, then stir in chile paste, flour, and salt. Divide among ramekins and bake in hot water bath , uncovered, until just firm and top is starting to crust, 50 to 60 minutes. Transfer ramekins with tongs to a work surface and let stand 2 minutes.
• Unmold warm cakes directly onto dessert plates (they will be difficult to move once they adhere).
• *Available at Mexican markets, many supermarkets, and Chile Today-Hot Tamale (800-468-7377).

BOCA VEGETARIAN CHILI

Steps:

• Cook and stir onions and garlic in hot oil in large saucepan on medium-high heat 5 min. or until crisp-tender.
• Add all remaining ingredients except cheese; stir. Bring to boil; simmer on low heat 15 min. or until heated through, stirring occasionally.
• Serve topped with cheese.

MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
• Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.