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Cin Chili mix is good as a rub for pork loin and chicken. It can
be used as a seasoning straight out of the package. Shake some on
your food to spice it up a bit like you would pepper. Use it to
spice up eggs, cottage cheese, vegetables or just about anything
you want to add a little chili flavor to.
Cin
Chili Ranch Dip
• 16 oz. Sour Cream
• 1 package Hidden Valley The Original Ranch Dip mix
• 1 teaspoon Cin Chili mix
Mix package of Hidden Valley Dip mix with 16 oz. of sour cream and
add 1 teaspoon of Cin Chili. Mix well. Chill for one hour before
serving. Great with veggie slices and chips.
Cin
Chili Hash
• Hash brown potatoes (1 frozen package)
• 1⁄2 Green Bell Pepper
• Medium Onion
• 1 tablespoon Cin Chili Mix
• Salt
• Pepper
• Shredded cheese
• 2 tablespoons butter
• 1 tablespoon cooking oil
Add the oil and butter to a large skillet. Add one package of frozen
hash browns to the skillet after the butter has melted. Chop up
the 1⁄2 Green pepper and the medium onion and add this to
the hash browns. Add one tablespoon Cin Chili mix to the mixture
and add salt and pepper to taste. When the hash browns have turned
golden brown, cover the top with a thin layer of shredded cheese.
Cover until the cheese melts. Serve hot.
Shake a little Tabasco Smoked Chipotle on top to spice it up even
more.
Cin
Chili & Weinies
• Prepared Cin Chili
• 8 Hot dogs
Prepare Cin Chili as per the directions. Cut 8 hot dogs into 1”
slices and add to the finished Cin Chili. Simmer for 15 minutes.
Serve in a bowl plain or with corn chips.
Cin
Chili
Cheese Dogs
• 8 jumbo hot dogs
• Velvetta cheese slices
• Already prepared Cin Chili
• Shredded cheese
• Hotdog buns
Preheat oven to 350.
Works best if the Cin Chili is prepared in advance as per the package
directions. You can use left over Cin Chili or thaw out some frozen
Cin Chili.
Slit 8 jumbo hot dogs 3⁄4 of the way thru. Cut Velvetta slices
1⁄4” wide and stuff into the slits of the hotdogs. Lay
the hotdogs side by side in a baking dish (8 x11). Cover with already
prepared Cin Chili. Bake for 15 minutes at 350. Remove from oven
and sprinkle with shredded cheese. Bake for another 10 minutes or
until the cheese melts. Serve open faced on hotdog buns.
Cin
Chili
Stuffed Bell Peppers
• 4-8 Whole bell pepper (green, yellow or red)
• Velvetta cheese
• Already prepared Cin Chili
Preheat oven to 350.
Prepare the Cin Chili the day before so it’s chilled. You
can use left over Cin Chili or thawed out frozen Cin Chili. Cut
the top off the bell peppers and clean out the seeds. Place a spoonful
of Cin Chili in the bottom of the pepper and then add a slice of
Velvetta cheese. Add more Cin Chili over the cheese, to the top
of the bell pepper. Do this to 4-8 peppers depending on how many
you want to make. I like to mix up the colors and serve red, green
and yellow bell peppers. Place the peppers upright in a baking dish
and bake for 30 minutes at 350. Remove the dish from the oven and
cover the top of each pepper with one slice of Velvetta cheese.
Return to the oven until the cheese melts. About 5-10 minutes. Place
Frito chips in the top of the peppers before you serve them for
an added crunch.
Walk
Around Taco
• Prepared Cin Chili (HOT)
• Bag of Frito Corn chips (individual serving size)
• Chopped onions
• Cubed tomato
• Shredded cheese
• Shredded lettuce
Open a single serving size bag of Frito Corn Chips. Place a generous
amount of hot Cin Chili over the chips. Cover with equal amounts
of chopped onions, cubed tomato, shredded cheese and shredded lettuce.
Grab a spoon and eat.
Cin
Chili Stuffed
Poblanos
• 6 Whole Poblano peppers
• Shredded Colby & Monterey Jack cheese mix
• Asiago cheese
• Already prepared Cin Chili
Preheat oven to 350.
Prepare the Cin Chili the day before and chill. You can use left
over Cin chili or use thawed out frozen Cin Chili. Carefully cut
out the top of the Poblano, like you would a pumpkin, and save.
Clean out all the seeds inside the pepper and also off the top that
you’re saving. Stuff the Poblano with Cin Chili until just
below the top. Place the top of the Poblano (with the stem still
attached) back onto the pepper so the pepper looks whole again.
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, then
broil them for the last 5 minutes. Remove the baking dish and add
the shredded Colby and Monterey Jack cheese mix so it covers the
peppers. It’s OK it the cheese falls off the sides and into
the baking dish. Sprinkle over the top of this cheese about 1⁄2
cup of shredded Asiago cheese. Return to the oven for 10 minutes
or until the cheese is melted. Serve hot. Slice down the middle
of the Poblano and let the Cin Chili run over the cheese.
Cin
Chili Stuffed
Jalapenõs
• Already prepared Cin Chili
• Fresh jalapeños
• Shredded Asiago cheese
If you have a Jalapeño grill this works great. If not you
can do this in the oven in a cupcake pan, to prop up the Jalapeños.
Cut the tops off a fresh Jalapeño. Remove all the seeds and
scrap out the fleshy insides. Stuff with Cin Chili. ( Preferably
chilled). Place in Jalapeño griller and place on BBQ pit.
Cook until chili is bubbling and skin is dark. Place shredded cheese
on top of Jalapeños and cover until cheese is melted. Remove
from grill and serve warm. For added flavor, wrap the Jalapeño
with a 1⁄2 slice of bacon before placing on the grill. Secure
the bacon with a toothpick. You can also supstitute Goat cheese
for the Asiago.
If you do it in the oven, heat the oven to 375. Place Jalapenñs
in a cupcake pan with the tops angled out. Cook as above.
Cin
Chili Nacho Topping
• Left over stuffed Jalapeños
• Nacho chips
Prepare the stuffed Jalapeños as above. Any left over stuffed
Jalapeños, place in the fridge until chilled. Slice the stuffed
Jalapeños horizontally so it forms circles. Place the rings
of chili and Jalapeño on top of your Nacho chips. Cover with
shredded cheese of your choice (Mexican or Taco blend) and microwave
for 1 minute.
Cin
Chili Shepherd Pie
• 1 package instant mashed potatoes
• Prepared Cin Chili
Preheat oven to 400.
Prepare the instant mashed potatoes as per the directions on the
box. Take a round casserole dish and line the bottom and sides with
the mashed potatoes. Leave a cavity in the center for the chili
to go into. Place the casserole dish in the oven and bake for 30
minutes until the potatoes are a golden brown. Remove from the oven
and fill the potatoes with Cin Chili. The Cin Chili should be chilled.
Place more mashed potatoes over the top of the chili in the center
of the dish but not all the way to the edge. You’ll have an
outside ring of potato, ring of chili, then a circle of potato in
the middle. Place back in the oven for another 20 minutes or until
the chili is bubbling and the potato top is golden brown.
You can add a 1⁄2 can of corn to the chili. Chopped onion.
Cheese.
Cin
Chili Cheese Dip
• 1 part Velvetta Cheese
• 1/3 part Cin Chili
Melt Velvetta cheese in a bowl. Do this in the microwave , crock
pot or double boiler. Add Cin Chili (already prepared). Sir together
and serve warm with chips. Need to keep warm in a crock pot so cheese
won’t get hard.
Cin
Chili Cream Corn
• 2 cans cream style corn
• 1⁄2 cup Velvetta cheese
• 1 tablespoon Cin Chili Mix
• 1 tablespoon flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 cup chopped bell pepper
• Small jar pimentos (4 oz.)
Mix all ingredients together in a medium size sauce pan. Simmer
on medium heat. Stir often until cheese melts. Simmer for another
5 minutes. Serve warm.
Cin
Chili Enchiladas
•
1
package Cin Chili Mix
•
Flour
or corn tortillas
•
Shredded
cheese
•
Enchilada
sauce or picante sauce
Prepare the Cin Chili as per the directions on the package.
Fill 8 tortillas with Cin Chili and roll up.
Place seam side down in a 7" x 11" casserole dish.
Cover with Cin Chili.
Layer over the top with shredded cheese of your choice. ( Nacho
blend, velvetta, mild cheddar)
Bake in the oven for 30 minutes at 350 degrees.
When serving, cover with enchilada sauce or picante sauce.
Frosted Cin Chili Nuts
(All Ground and mixed together)
• 1 egg white slightly beaten
• 2 tbsp. cold water
• 1⁄4 tsp. cloves
• 1⁄4 tsp. cinnamon
• 1⁄2 cup sugar
• 1⁄4 tsp. allspice
• 1⁄2 tsp. salt
• 2 TBSP Cin Chili Mix
• 2 cups pecan halves (or any other “nut” you
choose to use)
Pre heat oven at 250.
Combine the egg white (slightly beaten with fork), the water and
sugar.
Add and blend the spices that have been mixed together.
Add the nuts, stir until each nut has been well coated.
Pour on to a well greased cookie sheet. Grease with butter or pan
spray.
Bake at 250 for 1 hour until golden toasted. Stir every 10 minutes,
turning nuts so that they do not stay in puddles. This coats the
nuts and makes them crisp. After baking, cool in pan or pour onto
waxed paper until completey cool.
Store in air tight container or zip lock baggie to keep crisp. They
may be made several weeks prior to use and frozen. If some are left,
re freeze until used again.
Spicy Cin Chili Nuts
(All Ground and mixed together)
• 1 egg white slightly beaten
• 1 tbs. Red Cyane Pepper
• 2 tbsp. Cold Water
• 3 tbsp. Cin Chili Mix
• 1 tsp. salt
• 2 cups pecan halves (or any other “nut” you
choose to use)
Pre heat oven at 250.
Combine the egg white (slightly beaten with fork)and the water.
Add and blend the spices that have been mixed together.
Add the nuts, stir until each nut has been well coated.
Pour on to a well greased cookie sheet. Grease with butter or pan
spray.
Bake at 250 for 1 hour until golden toasted. Stir every 10 minutes,
turning nuts so that they do not stay in puddles. This coats the
nuts and makes them crisp. After baking, cool in pan or pour onto
waxed paper until completey cool.
Store in air tight container or zip lock baggie to keep crisp. They
may be made several weeks prior to use and frozen. If some are left,
re freeze until used again.
Cin
Chili Snacks
•
1
package Cin Chili Mix
•
1
package of 4 oz. Glad storage containers
Next time you fix up a batch of Cin Chili, fill 4 oz. Glad containers
with chili and freeze. When the kids come home for a snack; pop
one of these in the microwave and they have a quick energy booster.
Also just enough for one chili dog; or that quick, chili fix.
Cin
Chili Puffs
Take a package of cresent rolls and seperate
the dough into 8 triangular sections.
Place a few green onion slices on the center of the dough section.
Cut an american cheese slice into 4 equal triangles and place one
of the cheese triangles over the green onions.
Place a tablesoon of warm cin chili on top of the cheese.
Fold the three corners of the cresent roll dough over the top of
the chili.pinch
The sides together to completely cover the chili and cheese.
Place on an ungreased cookie sheet and bake in the oven at 350 degrees
for 14 minutes or until the top of the cresent roll is golden brown.
Be sure to make enough for seconds!
To spice up Cin Chili Puffs, add a little
surprise by filling half a jalapeno with the above ingredients then
covering it with the crescent roll dough. Cook as you would above.
Cin
Chili Nachos
Heat up some Cin Chili and pour over a plate
of Nachos. Cover with cheese and jalapeno slices.
Frito
Pie
Take a bowl of hot cin chili and cover it with
frito corn chips. The traditional way is to open a small bag of
fritos & dump some hot cin chili into the bag.
Grab a spoon and start enjoying! |
