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Citrusy Mexican oregano — different species from Mediterranean
Variety pack — ancho, guajillo, pasilla for moles and salsas
Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Citrusy Mexican oregano — different species from Mediterranean
Variety pack — ancho, guajillo, pasilla for moles and salsas
Dried poblano — sweet, fruity backbone of mole negro and adobo
Smooth, tangy dried chili — salsa roja, enchilada sauce, adobo
Dark wrinkled chili — raisin notes for mole negro and Oaxacan cuisine
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Brown ground beef with onion and green peppers, crumbling ground beef with a fork. Combine with chili beans and soup; bring to a boil and pour into an ovenproof dish. Top with corn chips and cheese. Bake at 400° for approximately 10 minutes or until cheese is melted.