CHRISTINA'S CHILI BITES
Steps:
- In a medium-size mixing bowl, combine hotdogs, beans, ketchup, and hot sauce. Set aside.
- Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
- Spoon a little of the hotdog mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
- Place the bites on a greased baking sheet and bake until browned, about 30 minutes. Serve hot, with sour cream.
CHILLI BITES (BHAJIA)
A delicious traditional Indian snack that is quick to make and enjoy at any time. Try purchasing the mix from an Indian grocer, and keep in the cupboard for a quick bite.
Provided by Mrs Beeton wannabe
Categories Vegetable
Time 25m
Yield 40 'bites', 10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in saucepan.
- Combine all ingredients for the chilli bite mix.
- Add veg and herbs to it and combine.
- Add water if necessary to make it a fairly thick batter.
- Drop tsp size amounts into hot oil.
- When golden brown (should take about 1 minute), remove and drain on paper towels.
- NOTE: If you can purchase ready made chilli bite/ bhajia mix from a store or an Indian grocer omit the mix, and just add to it the herbs and veg. Don't bother trying to make round shapes, just drop small amounts of the batter into the hot oil. The hotter the oil the less oil absorbed by the bhajia, therefore drop in small quantities to make sure the inside is cooked.
Nutrition Facts : Calories 261.4, Fat 22.6, SaturatedFat 2.9, Sodium 480.2, Carbohydrate 12.7, Fiber 2.1, Sugar 2.2, Protein 3.2
CHILI MAC 'N' CHEESE BITES RECIPE BY TASTY
Here's what you need: canola oil, medium sweet onion, ground beef, McCormick® Chili Seasoning Mix, water, unsalted butter, all purpose flour, whole milk, shredded cheddar cheese, kosher salt, macaroni, nonstick cooking spray, sour cream, shredded sharp cheddar cheese, scallions, jalapeño
Provided by McCormick
Categories Dinner
Yield 12 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400ºF (200°C) with a 12-cup nonstick muffin tin inside.
- Make the McCormick® chili: Heat the canola oil in a large pan over medium-high heat. Add the onion and sauté until the onion is translucent, 3-5 minutes.
- Add the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5-7 minutes, until the meat is browned.
- Drain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Mix and cook for another 4-5 minutes, until the spices are well incorporated. Remove the pan from the heat.
- Make the mac 'n' cheese: Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
- Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Whisk until the cheese is melted and well incorporated. Add the cooked macaroni to the cheese sauce and stir with a wooden spoon until the noodles are well coated.
- Add the chili to the mac 'n' cheese and stir until well incorporated.
- Carefully remove the hot muffin tin from the oven and grease with nonstick spray.
- Sprinkle a heaping tablespoon of shredded cheddar cheese into each cup.
- Fill each cup with the chili mac 'n' cheese, pressing down slightly with the back of a spoon to flatten the tops.
- Place the muffin tin on a baking sheet, then bake for 15-20 minutes or until the sides of the mac 'n' cheese cups are bubbling. Remove from the oven and let cool for at least 20 minutes to set up.
- Using a plastic knife to avoid scratching the muffin tin, loosen around the edges of each chili mac 'n' cheese bite. Then remove from the pan. If the cups are falling apart, let cool for another 10 minutes.
- Top the chili mac 'n' cheese bites with sour cream, shredded cheddar cheese, scallions, and jalapeño slices, if desired.
- Enjoy!
Nutrition Facts : Calories 472 calories, Carbohydrate 45 grams, Fat 20 grams, Fiber 1 gram, Protein 23 grams, Sugar 3 grams
JANE'S BEST CROCK POT CHILI
This chili is the best I've ever had. My husband will eat it for 3 meals in a row (with the leftovers).
Provided by Jane11808
Categories Beans
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Ground the beef in a pan until cooked through. Drain and add to the crock pot.
- Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
- Dice the onion, green pepper, jalapeno.
- Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
- Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
- Cook for 4 hours on high, 6-7 hours on low.
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