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Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Mexican Kitchen Cartel and Chorizo Chili

Did you receive a package of our Mexican Kitchen Cartel spice blend for Christmas and need a recipe for it?

Chorizo Chili


2 Tbsp. cooking oil

2 cups diced Spanish onions

1 cup diced red bell pepper

8 cloves garlic, minced

2 lbs. lean ground beef, pork or turkey

1 lb Pork chorizo sausage

1 – 15 oz. can diced tomatoes

2 Tbsp. tomato paste

1 tbsp. Mexican Kitchen Cartel seasoning

2 cups unsalted stock – chicken or beef

1 15oz tins of black beans rinsed and drained



Preheat a large skillet or sauté pan over medium heat. Cook the onions, peppers, and garlic in the oil until the onions are translucent, stirring often. Add the ground beef, chorizo and seasoning mix and continue to cook the mixture until meat begins to brown. Stir it often and use a spoon to break up the beef and chorizo.

Transfer the mixture over to a crock pot and stir in the tomatoes, tomato paste, stock and beans.  Cover with lid and set the crock pot on low for 6-8 hours stirring occasionally. Season with salt and pepper.

Ladle some chilli out onto a plate and taste it, adjust the seasoning to taste. Let the chilli for 30 minutes before serving.  Yields six portions.

Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!

Mexican Kitchen Cartel is a smoky blend of traditional seasonings and spices!

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