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Home arrow Fiery Facts arrow "Saratoga" Chile Con Carne
"Saratoga" Chile Con Carne | Print |
A Spicy Local Favorite
  • 1 lb Ground Beef
  • 1/3 cup of Fireman Fred's 3 Alarm Mix
  • 1 Medium Onion
  • 1 Green Pepper
  • 2 - 26 oz cans of Chopped Plum Tomatoes, drained
  • 16 oz Saratoga Salsa's Half as Hot Salsa
  • 1 1/2 cups of Saratoga Salsa's Bloody Mary Mix
  • 15 oz can of Red Beans, drained
  • 15 oz can of White Beans, drained
  • Olive Oil for saute
  • Red Onion for garnish

Flatten ground beef and sprinkle with Fireman Fred's 3 Alarm Mix, pressing it into the meat. In a sauce pan saute onion and pepper in olive oil until tender. Add seasoned meat and brown. Add both cans of chopped plum tomatoes, Salsa, Bloody Mary Mix and beans, simmer for 1 hour. Serve topped with green onion tops and red onions as desired.

Feel free to add additional Fireman Fred's 3 Alarm Mix for a more intense chili.


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Tidbits

Current theories hold that all chile peppers originated in central Bolivia, South America. Some species drifted to the Andes mountains of Chile and Peru. Others moved south into southern Bolivia and southern South America. Other species migrated into the Amazon basin and into Central America and Mexico.
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