CHILI RECIPES

  INGREDIENTS: 

16 oz. Sour Cream
  1Package Hidden Valley Ranch Dip Mix (or any ranch dip mix)

Cin Chili Mix

DIRECTIONS:

 Add one package of Hidden Valley Ranch Dip Mix to 16 oz. of sour cream.

 Add 1 tablespoon of Cin Chili Mix.  (Add more if you want it hotter.)
Mix well.
   Chill for one hour, before serving with your favorite chip. 

 INGREDIENTS:

 1 Pound Velveeta Cheese
 1 Can Original RoTel diced chilies &        tomatoes.  
  8 oz. prepared Cin Chili

DIRECTIONS: 

Cube the Velveeta Cheese and place in crock pot.
Add 1 can of Original RoTel and 8 oz of fully cooked Cin Chili.
Mix together.
Heat until melted and serve with Tortilla Chips. 

 INGREDIENT: 

2 LBS. Ground Beef
1 Cup Water
1 Package Cin Chili

DIRECTIONS:

Brown the beef and drain off the grease.

Add 1 cup of water

Add 1 package of Cin Chili mix.
Stir and simmer for 10 minutes or to the thickness you desire.
Serve on Taco shells or tortillas.
Top with cheese, lettuce and salsa.
Use Cin Chili Serrano Hot Sauce for your Taco Sauce.
 

 INGREDIENTS:

 1 package of Pillsbury Crescent Rolls
Prepared Cin Chili - 8 oz. chilled.
 Green Onions
Jalapeno Slices
Velvetta Cheese

DIRECTIONS: 

 Pre-heat oven to 350.
Unwrap crescent roll triangles onto a cookie sheet.
Place a spoonful of Cin Chili on the center of the triangle. (1 oz.)
Place 2-3 slices of the green onion on top of the Cin Chili.
Place a Jalapeno slice (fresh or canned) on top of the green onion. 
Place 1/4 slice of Velvetta cheese on top of the Jalapeno.
Fold the dough over the ingredients so all of the ingredients are covered. 
Bake for 14 minutes or until the top is a light golden brown.
 

 INGREDIENTS: 

1 package Cin Chili Mix
 Flour or corn tortillas
Shredded cheese
 Enchilada or picante sauce

DIRECTIONS: 

Prepare Cin Chili per directions on the package. 
Fill 8 tortillas with the chili and roll up. 
Place seam side down in a 7x11 casserole dish.
 Cover with Cin Chili. 
 Layer the top with shredded cheese of your choice (nacho blend, Velveeta, mild cheddar). 
 Bake in the oven for 30 minutes at 350˚F. 
 When serving, top with enchilada or picante sauce.
 

 INGREDIENTS:
6 poblano peppers, whole
Colby and Monterey Jack cheese, shredded
Asiago cheese
Prepared Cin Chili

DIRECTIONS:
Preheat oven to 350˚F. Prepare the Cin Chili the day before and chill. You can also freeze prepared Cin Chili and thaw it out when you want to use it.
Cut out the side of the poblano. Clean out all the seeds inside the pepper. Stuff the poblano with Cin Chili. Do this to the rest of the poblanos. Lay the poblanos on their sides in a shallow baking dish, alternating the directions of the stems. Bake for 30 minutes. If you prefer the skins to be blackened, broil them for the last 5 minutes or until the skins are blackened.
Remove the baking dish and add the shredded Colby and Monterey Jack cheese mix so it covers the peppers. Sprinkle over the top of this cheese about ½ cup of shredded Asiago cheese. Return to the oven for 10 minutes or until the cheese is melted. Serve hot.
 

INGREDIENTS:

16 oz. Salted Mini Pretzels 

2 3/4 T Cin Chili Mix

1 Cup Canola Oil

1 Gal. Size Zip Lock Bag

DIRECTIONS:

Stir the Cin Chili Mix into the Canola Oil.

Remove any lumps.

Place the pretzels into the Zip Lock Bag.

Pour the oil and Cin Chili Mix over the pretzels.

Shake well and set the bag on its side.

Every couple of hours (or when you pass by) shake and turn the bag.

Pretzels should be ready in 24 hours.