We had fun last night at Savory Spice Shop in Rockbrook Village, Omaha, Nebraska. Our Hosts Debbie and Lea were fabulous! Debbie demonstrated two different Chili recipes. I tasted a bit of everything and the flavors were off the chart yummy.
The first Chili Debbie demonstrated was an Alpaca Meadows White Chili and it featured Hatch Green Chile Powder and Ground Cumin spices and the flavor embraced the palate like a long hug. So warm, creamy and yummy!
The second Chili was Red Rocks Beef & Sausage Chili and it was a true carnivore’s delight. The key ingredient was the Red Rocks Hickory Smoke Seasoning. It wasn’t like that nasty liquid smoke you add in drops. It holds the warmth of a hickory fire and the heat was not too hot, it added to the depth of flavor and was great accent to the soup. It made me feel like I was on vacation in a mountain cabin dining by a crackling fire.
Do you know the difference between Chili and Chile?
Debbie told us a story about the difference between chili and chile. Chili with an “i” refers to a blended spice. Chile refers to the plant or fruit. The Hatch Green Chile Powder is ground hatch chiles. It is called Hatch because they are grown in Hatch Valley, New Mexico.
Thank you for a wonderful evening Debbie, you gave The Urban Herbivore some great recipe ideas.Please Share The Urban Herbivore