Cheddar Chili Braid Food

CHEESY CHILI

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

CHILI MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• In a large pot, cook ground beef and onions over medium high heat until browned.
• Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
• Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
• Add the pasta, and cook according to package instructions.
• Stir in the cheese, and cook for an additional five minutes, or until thickened.
• Serve with your favorite toppings.
• Enjoy!

DOUBLE-CHEESE CHILI WITH GROUND BEEF

Steps:

• Brown meat in large skillet on medium heat; drain. Add onions and peppers; cook and stir 5 min. or until crisp-tender.
• Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
• Sprinkle 3 Tbsp. cheese into each of 6 soup bowls; top with chili and remaining cheese.

ANITA'S SLOW COOKED CHILI IN CHEDDAR BOWLS

Steps:

• Preheat oven to 375 degrees F. Coat a large baking sheet with cooking spray.
• To make the chili:*
• Heat 2 teaspoons vegetable oil in a large stock pot over medium-high heat. Add beef and cook 5 minutes, until browned, breaking up the meat as it cooks. Add remaining ingredients and bring to a simmer. Reduce heat to medium-low, partially cover and simmer 20 minutes.
• For the bread bowls: Divide dough into 4 equal portions and roll each portion into a ball. Place balls on prepared baking sheet, top with shredded cheese and bake for 15 minutes. Remove from oven and when cool enough to handle, cut a small portion from the top of each ball (reserve cut-out piece for another use). Press into the center, making a bowl for the chili. Spoon in chili into the bread bowls and top with desired toppings.

CHEDDAR CHILI BRAID

Steps:

• In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, one egg, cheddar cheese and chilies. Turn onto a floured surface; knead dough until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes., Divide into thirds. Shape each into a 14-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes. , Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Bake at 375° for 30 minutes or until golden brown. Remove from pan to a wire rack.

BEEF AND BEAN BRAID

Steps:

• In large mixing bowl, dissolve yeast in warm water.
• Add butter, sugar, salt, egg and 1 1/2 cups flour; beat until smooth.
• Stir in enough remaining flour to form a soft dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.
• Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a large skillet, cook the beef, onion and garlic salt over medium heat until meat is no longer pink; drain.
• Stir in the beans, water and seasonings; bring to a boil.
• Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened.
• Punch dough down.
• Turn onto a lightly floured surface; roll into a 16-inch by 11-inch rectangle.
• Transfer to a greased 15-inch by 10-inch baking sheet.
• Spread beef mixture down center of dough; sprinkle with cheese.
• On each long side, cut 1-inch wide strips about 1/2 inch from filling.
• Starting at one end, fold alternating strips at an angle across filling; seal ends.
• Cover and let rise until doubled, 30 minutes.
• Brush egg over dough.
• Bake at 350 degrees for 20-25 minutes or until golden brown.
• Remove to wire rack; let stand 5 minutes before slicing.

CHEDDAR AND CHILE BEER BREAD

Steps:

• Preheat oven to 350F.
• Grease lightly a 9x5 loaf pan.
• In a large bowl, stir flour,sugar,beer,cheese and chilies together.
• Spread into greased pan evenly.
• Pour melted butter over top Bake for 50 to 60 minutes or until lightly browned.
• NOTE: Check to see if a fork,knife or toothpick comes out clean when inserted to see if bread is done.

CHILI CHEESE BRAID

Steps:

• Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Remove wrap and pour chili lengthwise in a 4-inch strip down center of dough. Top with green onions, green pepper and cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cool slightly to serve.

CHEDDAR CHILI BRAID

Steps:

• In a bowl, combine contents of roll mix and yeast packet; stir in water, one egg, cheddar cheese and chilies. Turn onto a floured surface; knead dough until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
• Divide into thirds. Shape each into a 14-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 30 minutes. Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Bake at 375 degrees F for 30 minutes or until golden brown. Remove from pan to a wire rack.