About the Dish

3/4 cup Long Grain Rice
1 Onion
2 cloves Garlic
8 ounces Ground Grass-Fed Beef
2 teaspoons Spice Blend
14 ounces Diced Tomato
1 Jalapeño Pepper
2 packets Sour Cream
3/4 ounce White Cheddar Cheese
1/2 ounce Green Onion
Per Serving
Calories 590
Total Fat 19 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 1000 mg
Total Carbohydrates 73 g
Dietary Fiber 5 g
Sugar 10 g
Protein 29 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Southern IPA

SweetWater IPA debuted in the early 2000s at a time when there was very little love for the India Pale Ale. Brown and amber ale were the dominate beer styles, which left selling an IPA difficult at best. Times have changed, but SweetWater IPA is still the original Atlanta IPA. All we will say on pairing this is chili is beer, food and spice go well with bitterness, so SweetWater IPA is the easy pairing choice here.

Sauvignon Blanc - Marlborough, New Zealand

With Mexican-inspired cuisine, I always look for wine that mimics the flavors of a margarita. Lots of lime, citrus and a green herbaceous note will go with the fresh jalapeños in this dish. A little saline minerality also goes a long way—it might remind you of a salted rim. I love Sauvignon Blancs from New Zealand for this reason. This one also has the ripeness to tackle and mitigate the heat from ancho chile powder .


• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Peel and chop onion. • Peel and mince garlic. • Slice jalapeño crosswise. (If you prefer less heat, discard seeds.) • Thinly slice green onion.
Place a sauce pot over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add onion and garlic. Cook, stirring, until onion begins to become tender, 4-6 minutes.
• Add beef in 1/2-inch pieces. Cook without disturbing until browned on bottom, about 3 minutes. • Turn beef. Cook, stirring, until browned all over, about 2 minutes.
• Stir in Latin spice. • Add tomato, 1/2 cup water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
When liquid boils, reduce heat. Simmer, stirring occasionally, until chili is thickened, about 5 minutes. Note: If chili becomes too thick, add a bit of water.
• Divide rice between 2 large bowls. • Top with chili, jalapeños as desired, sour cream and cheese. • Garnish with green onion, and enjoy!