As always, our certified angus beef is ground in house. We grind this cut to be a little bit larger so you can get a meatier bite. We slow cook the meat and add in green bell peppers, onions, and all the spices that make for an epic Texas-style chili (sorry, it’s a secret). You’ll get a homemade cornbread muffin with pops of corn kernels and jalapeno throughout.
Remove the chili from the small plastic container and the cornbread. Place chili in a microwave safe dish. Lift the lid’s corner and microwave for 1.5 - 3 minutes or until heated through. Heat the cornbread separately in a microwave safe container with lid for 30-60 seconds.
If you place meals in the freezer, we would recommend letting them sit overnight in the refrigerator to thaw out. Then proceed to follow the above heating instructions