Chili Cheese Ball Food

CHILI CHEESE BALL

Steps:

• In small bowl, combine the cheeses, pecans and garlic salt.
• Cover and refrigerate for 20 minutes.
• Shape into a ball.
• Coat completely with chili powder.
• Serve with crackers.
• This recipe will make 3 cups.

CHILI CHEESE BALL

Steps:

• In a bowl, beat cream cheese until fluffy. Add the Monterey Jack and Gouda; mix well. Stir in the olives, onion and mustard. Add 2 teaspoons chili powder and the garlic powder. Shape into a ball. Combine almonds and remaining chili powder; roll cheese ball in almond mixture. Wrap tightly in plastic wrap. Refrigerate for several hours or overnight. Serve with crackers.

CHILI CHEESE BALLS

Steps:

• Combine first 6 ingredients in a medium bowl,mix well.
• Shape into 1 inch balls.
• Sprinkle chili powder in a large bowl,add cheese balls,and toss gently to coat.
• Cover and chill.

CHILI CHEESE BALL

Steps:

• Combine shredded cheese and Club House Parsley Flakes and set aside.
• Cream together cream cheese, Club House Chili Seasoning Mix, salsa and bell pepper. Shape into a ball.
• Roll in shredded cheese mixture. Cover and chill minimum 30 minutes or overnight.
• Serve with crackers or tortilla chips.

CHILI CHEESE LOG

Steps:

• Place velveeta cheese and cream cheese in large bowl, let come to room temperature.
• Mix cheeses well.
• Add nuts, garlic powder and salt. Mix well.
• Shape into a ball or log, roll in chili powder.
• Wrap in foil and chill until firm.
• Serve with crackers.

CHILI CHEESE BALL

Steps:

• Place Velveeta Cheese and cream cheese in large bowl. Let cheeses come to room temperature. Mix cheese together well. Add pecans, garlic powder and salt. Mix well.
• Shape into ball; roll in chili powder. Wrap in foil and chill until firm. Serve with crackers, chips, etc.
• Variation: Add one small can crushed pineapple, DRAINED very well when you add the pecans.

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 CHEESE LOG

Steps:

• In a medium-sized mixing bowl, combine cream cheese, salsa and chili seasoning mix. Mix until well combined, then shape it into a log or ball. Cover the prepared ball or log with chopped pecans, then with the cheese. Refrigerate the log until you are ready to serve it.

GREEN CHILI CHEESE BALL

Steps:

• In bowl, combine all ingredients.
• Blend well.
• Place mixture on wax paper or plastic wrap.
• Wrap and form into ball.
• Chill for several hours.
• Serve spread with crackers.

VELVEETA CHIPOTLE CHILI CHEESE BALL

Steps:

• Beat VELVEETA and cream cheese in medium bowl with mixer until blended. Stir in cilantro and peppers.
• Shape into ball.
• Refrigerate 3 hours.

CHILI CHEESE BALL SPREAD

Steps:

• In a small bowl, combine the cheeses, pecans and garlic salt. Cover and refrigerate for 20 minutes. Shape into a ball. Coat completely with chili powder. Serve with crackers.

SPICY CHEESE BALL

Steps:

• In a medium bowl, combine olives, pimentos and green onions; mix well.
• Combine butter or margarine, cream cheese and blue cheese; stir in olive mixture.
• Shape into balls or logs and roll in chopped nuts; serve.

MEXICAN-STYLE PARTY CHEESE BALL

Steps:

• Beat cream cheese and shredded cheeses in medium bowl with mixer until blended.
• Add all remaining ingredients except cracker crumbs; mix well. Shape into ball.
• Refrigerate 1 hour.
• Roll in crumbs. Serve with additional round buttery crackers.

CHILI CHEESE BURGER BOWLS RECIPE BY TASTY

Steps:

• Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
• Add the ground beef and cook until browned, about 7-10 minutes.
• Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
• Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
• In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
• Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
• Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
• To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
• Enjoy!

HALLOWEEN CHEESE BALL

Steps:

• Combine cream cheese, Cheddar, and chili powder until well mixed. Form into a ball and refrigerate until ready to serve.
• Just before serving, roll in corn chip crumbs and top with bell pepper stem to look like a pumpkin.

CHILI POWDER CHEESE LOGS

Steps:

• Let the cheeses stand on the counter until they're really soft.
• Mix cheese with garlic powder and pecans.
• Roll into a ball or a log, and coat with chili powder. Chill and serve with crackers.