We packed up her car and I drove us there over two days' time. On our way in to Tipton, her hometown, we drove by many, many Red Gold trucks. Mom and I remarked at how much we liked the way the trucks looked and even drove right by the plant.
I found stacks upon stacks of cans in each grocery store and wanted to get some to bring home, but forgot in all the rush to get to each place we wanted to visit on our trip (see a map of that HERE).
So, when I got home and a couple months later was contacted by RedPack I wanted to tell them, "Sorry, my heart belongs to Red Gold." , but looking closer at the email, I realized that RedPack IS Red Gold! I had no idea.
Each and every can of the tomatoes I so often use here at home in Pennsylvania come from the very same beautiful Midwestern ground that Red Gold tomatoes are grown in. You can read about that for yourself HERE. In the meantime, let me tell you about the very nice care package they sent to me.
Not only did I get the cutest canister that looks like the biggest can of Red Pack tomatoes ever, I also got an adorable oven mitt, can opener, recipe cards and, of course, cans of Red pack tomatoes.
Top of the can - so cute!
Here is a favorite in my home and just about every other home I can think of, good ole chili. This one is made with ground chicken and filled with multi-colored peppers to boost flavor and nutrition and, as always, a can of Red Pack tomatoes.
|Thick and delicious chili with Redpack tomatoes.|
1 pound ground chicken
3 Tablespoons olive oil
2 cloves garlic - minced
1 medium onion - chopped
3 cups diced peppers - 1 cup each of red, yellow and green
2 cans drained light red kidney beans
1 can (28 ounces) RedPack tomatoes - crushed in thick puree
2 Tablespoons chili powder
2 teaspoons ground paprika
1 teaspoon ground cumin
1/2 teaspoon dried oregano flakes
1/2 teaspoon red pepper flakes
salt and pepper to taste
1. Cook onion, peppers and garlic in olive oil over medium heat until soft.
2. Add chicken and break up continually while cooking.
3. Toss in canned tomato and seasonings. Cover and cook over low heat for 20 - 30 minutes.
4. Add drained kidney beans, stir well and cook another 15 minutes until flavors are well blended. Taste for seasonings and adjust as necessary. Serve as-is or over rice and topped with sour cream, shredded cheese, sliced green onion or sliced jalapenos.