Ingredients
1 lb of Organic Ground
Beef, Venison or Wild Boar
1/4 Cup of Sweet Onion,
diced
2 Poblano Peppers, cored, seeded (veins
removed) and diced
3/4 Cup of Ketchup
1/2
Cup of Fresh Corn on the Cob, shucked
1/2 Cup of Canned Black Beans, rinsed, drained
1/2 Cup of Tomato Sauce
2 Tbsp of WildCheff Smoky Paprika & Chile Blend
1 Tsp of. WildCheff Chipotle Flakes
1/2 Tsp of Ground Cumin
1/4 Cup of Fresh Cilantro, chopped
1/4 Tsp of WildCheff French Grey Salt
1/4 Tsp of Fresh Ground Black Pepper
4 Ciabatta or hamburger buns, split
Crunchy
Coleslaw
1/4 Cup of Plain Nonfat Yogurt
1 Tbsp of Light Mayonnaise
2 tsp. cider vinegar
1/4 Tsp of WildCheff Tex/Mex Blend
1/8 Tsp of WildCheff French Grey Salt
1 1/2 Cups of Packaged Coleslaw mix
1/2 Red Bell Pepper, cut into 1/8-inch thick strips
Directions
To prepare Coleslaw, combine yogurt, mayonnaise, vinegar, WildCheffTex/Mex
Blend and salt in small bowl. Add coleslaw mix and bell pepper; toss to coat. Season with black pepper, as desired.
Refrigerate covered until ready to serve.
Brown ground meat, onion and poblano peppers in large cast iron or stainless
skillet over medium heat 8 to 10 minutes or until meat is no longer pink, breaking meat up into 3/4-inch crumbles. Pour
off drippings. Stir in ketchup, corn, beans, tomato sauce, Smoky Paprika & Chile Blend and cumin; bring
to a boil. Reduce heat; simmer 5 minutes, stirring often. Stir in cilantro, salt and black pepper.
Place beef mixture
on bottom half of each bun; top with coleslaw.
