Chocolate Chili Kisses Food

CHILI WITH A KISS

Steps:

• In a Dutch oven, cook the stew meat, ground beef, onions and garlic in the olive oil til the beef is cooked, then drain. Return mixture to Dutch oven and add the rest of the ingredients and cook over low heat until mixture is thoroughly heated, the consistency is where you like it, and the flavors blend.

CHILLI CHOCOLATE COOKIES

Steps:

• Beat the butter and sugars together, then gradually mix in the vanilla and eggs. In another bowl, combine the flour, cocoa, a pinch of salt, baking powder and cayenne pepper, then mix these into the butter and fold in all the chocolate.
• Heat oven to 180C/160C fan/gas 4. Place walnut-sized spoonfuls of the mixture on baking sheets lined with baking parchment, leaving enough space between so they don't melt together. Bake in batches, for 10-12 mins, depending on how gooey you like your cookies. Allow to cool on the baking sheets for 1 min before removing to a plate to cool completely. Serve with vanilla ice cream.

CHOCOLATE CHILI

Steps:

• 1. In a 3-quart saucepan, spray the bottom of pan with a no-stick olive oil cooking spray.
• 2. Add the ground beef, onion, and garlic, and cook until the beef is brown, and onion is soft.
• 3. Drain the meat, to remove any excess grease, then add the meat back to the pan.
• 4. Add all of the chili powder to the pan, along with the tomato sauce, and the snack-size chocolate candy bars. Cook over a low simmer for 5 minutes; stirring frequently.
• 5. Add the kidney beans, and stir frequently while simmering for 5 minutes, or until the chili is heated through.
• 6. Ladle the chili into bowls, and serve immediately.

MEXICAN CHOCOLATE CHILI

Steps:

• Combine ground round and onion in a large saucepan over medium-high heat. Cook, stirring, until beef is browned, about 5 minutes.
• Transfer cooked beef and onions to slow cooker. Stir in water, tomatoes, kidney beans, black beans, corn, chocolate chips, chili powder, cumin, oregano, and salt. Cook on High until chili begins to bubble, about 20 minutes. Reduce heat to Low, and cook until thick, about 2 hours.

CHOCOLATE CHIP KISSES COOKIES

Steps:

• Heat oven to 375°F Remove wrappers from chocolates.
• Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended.
• Add flour to butter mixture; blend until smooth.
• Stir in small chocolate chips.
• Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
• Cool completely.
• Prepare CHOCOLATE DRIZZLE; drizzle over each cookie.
• CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

CHOCOLATE CHILI KISSES

Steps:

• 1. Place the dates in the water and soak for 1 hour, or until soft. Discarding the water, remove the dates and set them aside. 2. Put the pecans in a food processor and chop until they are a fine powder. Add the dates, and continue to process until the mixture is well-blended. 3. Add all of the remaining ingredients to the food processor and pulse until well-blended. 4. Drop the dough by rounded teaspoons onto Teflex sheets. Dehydrate at 105°F for 24 hours. Remove from the dehydrator and serve. For a Change . . . * Drop the dough onto cookie trays and freeze for 1 hour instead of dehydrating. Tip . . . If freezing, keeping the cookies in the freezer for 1 hour will ensure a firm consistency. However, the cookies can be stored for longer than 1 hour in the freezer. If you do this, allow the cookies to soften a bit in the refrigerator or at room temperature before serving.