Submitted by Ava Romera to the 2019 Taste of America Challenge
For the taco chili:
1 lb Wampler’s Taco Meat
2 tbl vegetable oil
1/2 onion chopped
1/2 red bell pepper seeded and diced
2 cloves garlic grated
1 tsp Bolner’s Fiesta pico de limon seasoning
1 can chili beans drained and rinsed under cold water
1 can red gold diced tomatoes
1 tsp sriracha chili sauce
2 1/2 cups hot water
3 tbl water in 3 tbl cold water
For pico de limon crema:
1/2 cup crema
Zest of one lime
1/2 tsp Bolner’s Fiesta pico de limon seasoning
For pico avocados:
1 avocado pitted and cubed
Juice of 1 lime
1 tsp of Bolner’s Fiesta pico de limon seasoning
Heat oil in a large pot. Add onions, red pepper and Bolner’s seasoning and cook until soften to the touch. Crumble in Wampler’s Taco Meat and cook until it cooks down and has rendered down. Grate in the garlic and stir for 1 minute. Add in red gold tomatoes, sriracha, drained chili beans and 2 1/2 cups hot water. Bring chill to a boil then reduce heat and simmer for 20 minutes at last 5 minutes add in the cornstarch slurry and it will start to thicken immediately. Turn off heat.
For pico lime crema: In a bowl mix crema, lime zest and seasoning and set aside.
For pico avocados: In a bowl combine cubed avocado squeeze lime juice over avocados and season with pico de limon seasoning.
To assemble, ladle into bowls and drizzle chili over top with crema and top with pico avocados. Enjoy!