Chef Bobby Buzz Espresso Spiced Chili with Hominy

5 lbs. Cubed beef 
1\2 cup Chef Bobby Buzz Espresso Rub™
1 cup evoo (Extra Virgin Olive Oil)
2 lbs onion 
1 lb  red peppers 
¼ cup garlic minced fine
2- 16 oz. Cans diced tomatoes in juice
1 large can crushed tomatoes
2 16 oz.  Cans kidney beans, save juice
2 16 oz. Cans black beans, drained and rinsed 
3 16 oz. Can Hominy
Salt and pepper to season

  • Sprinkle cubed beef with Chef Bobby Buzz Espresso Rub™ and sauté beef cubes in 1\4 c oil, a batch at a time; being careful not to overload pan,  adding oil as needed.  Cook until well browned.
  • Remove beef from pan, set aside.
  • Add peppers and onions to pan.
  • When vegetables begin to color, add garlic and cook for 1 minute.
  • Then add beef, tomatoes, juice from kidney beans, water and any left over Chef Bobby Buzz Espresso Rub™ from the 1\2  cup you started with
  • Simmer until meat is tender and juice has thickened.
  • Add kidney and black beans and simmer for 20 minutes.
  • Drain Hominy. Saute in a pan with butter for 5 minutes.
  • Serve Chili on top of Hominy.

Espresso Rub, 24oz.
Bottle/Shaker Top

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Espresso Rub
5 oz. Tin

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Espresso Rub
5 oz. Tins Three-Pack

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