Turn up the Heat on National Chili Day –
Thursday, February 26th.
With the freezing cold weather conditions, it is great news that the fourth Thursday in February celebrates one of America’s favorite winter dishes; Chili. Celebrate this special day, with New Canaan based, Little’s Specialty Foods, Inc. – whose perfected chili pepper seasoning mixes will elevate ordinary dishes to EXTRA-ordinary.
Little’s President and Co-Founder Angela says: “We are passionate about our natural products, so I am thrilled to be demonstrating our Midwestern Chili in Walter Stewarts on National Chili Day! Chili is commonly made up of tomatoes, beans, chili peppers, ground beef, garlic, onions and cumin but there are many variations. Our original seasoning mix contains perfect quantities of: chili, oregano, black pepper, red pepper, salt and garlic – which enhance any dish. Our Midwestern Chili Recipe contains: ground beef, red beans, water, vermicelli noodles and our seasoning mix. The result is a simple, hearty chili with a lingering, gentle heat. Come and try it for yourself, you won’t be disappointed!” (courtesy of Rachel Lampen, Hamlet Hub)
Angela will be in-store Thursday, February 26th showcasing her delicious chili mixes and sharing recipe ideas between 11am – 2pm. The first 50 customers will receive a free ‘Red Chili Lime’ seasoning blend. The versatile shaker pot can be used to pep up meats, popcorn, salads, fruit and sauces.
Chili Pepper Vegetarian Chili
In honor of National Chili Day on Thursday, February 26, we reached out to Angela Colabella from Little’s Specialty Foods for a deluxe chili recipe. This is loaded with veggies to keep us all on the ‘News Year’s Day Resolutions’ straight and narrow. Enjoy!
4 medium zucchini, chopped
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
1/4 cup olive oil
4 garlic cloves, minced
2 cans (28 oz. each) Italian stewed tomatoes, cut up
1 can (15 oz) tomato sauce
1 package Little’s Chili Pepper Chili Seasoning Mix
1 Tbsp. sugar
1 tsp. salt
1 can (15 oz.) red beans, rinsed and drained
1 can (15 oz.) cannellini beans, rinsed and drained
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
1. In a Dutch oven, sauté zucchini, onions, green peppers and red peppers in olive oil over medium heat until tender. Add garlic; cook 1 minute.
2. Stir in stewed tomatoes, tomato sauce, seasoning mix, sugar and salt. Bring to a boil, reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
3. Add red beans and cannellini beans. Heat through and serve hot with fresh cilantro and parsley.