They. Are. Here. Loose Rooster's Taco AND Chili Seasonings shaker bottle! Measure from the front, shake it from the back! It's almost 5x the amount of the chili pouch and over 14x the servings of the Taco pouch. Because of it's construction, the Chili Shaker is all medium. You can use less for mild and more for hot, just like the Taco. You are in control!
But, the amount it holds isn't the only beauty of this apparatus. The ability to shake this (brownish) gold onto popcorn, burgers, chops, etc... THAT'S the really appeal of this baby.
I started creating my spice mixes many years ago when I need some and just threw some together. Years later, it's evolved into our product that is sure to please.
Like it hot? Prefer it spicy but not too hot? That's easy to do with the shakers. Come getcha some!
Chili cooking instructions:
You’ll need:
2 lbs. ground meat
1 packet Loose Rooster Chili Seasonings
(1)28-oz can of your favorite tomatoes (I prefer San Marzano)
or (2) 15-oz cans of tomatoes
(0-4) 15-oz cans of your favorite beans (I use 4 different types)
1 cup of water
Instructions:
1. Add the contents of the main bag and how much of the small “heat” packet you’d like to the cup of water and mix. None = mild, half = medium, all = HOT.
2. Put the meat in a hot skillet and allow to sear. Then scrape it off the pan and spread around, chopping the meat as small as you like. When all is cooked through, drain the grease.
3. Add the seasoning/water mixture and stir to blend. Add the unstrained tomatoes and the beans. I rinse all the beans except chili beans. Useless carbs.
4. Lower heat to med-low, cover with lid, and simmer for at least 30 minutes. An hour is ideal.
Taco cooking instructions:
You’ll need:
1 lb. ground meat
1 packet Loose Rooster Taco Seasonings
1/2 cup of water
Taco shells and fixings
Instructions:
1. Add about 2 tbsp of the contents to the water and mix.
2. Put the meat in a hot skillet and allow to sear. Then scrape it off the pan and spread around, chopping the meat as small as you like. When all is cooked through, drain the grease.
3. Add the seasoning/water mixture and stir to blend. Set to "low" and cover.
4. As soon as the water is gone, the meat's done. Fix your tacos as you see fit.
