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Chili Cheese Dog Grilled Cheese Recipe


  • 2 tablespoons butter, cut into three even pieces
  • 1 hot dog, cut into 4 thin slices lengthwise
  • 2 slices hearty white bread, such as Pepperidge Farm or Arnold
  • 2 slices American, Cheddar, or Jack cheese
  • 1/2 cup your favorite chili
  • Kosher salt


  1. Melt one third of butter in a large non-stick skillet over medium heat until foaming subsides. Add hot dog slices and cook, turning occasionally, until browned on all sides. Transfer to a plate. Add both bread slices and cook, swirling occasionally, until pale golden brown on bottom side, about 2 minutes.

  2. Transfer bread to a cutting board toasted-side-up. Place cheese slices on top of each slice. Add hot dogs and chili to one side, then close sandwich, with both toasted sides facing inwards.

  3. Melt one more piece of butter in the skillet and reduce heat to medium low. Add sandwich and cook, swirling occasionally, until deep, even golden brown, about 5 minutes. Remove sandwich using a flexible metal spatula. Add the remaining butter. Return sandwich to skillet cooked-side up. Season with salt. Cook, swirling occasionally, until second side is deep, even golden brown and cheese is thoroughly melted, about 5 minutes. Serve immediately.

Slow-Cooker Cheesy Chicken Enchilada Chili Recipe

Slow-Cooker Cheesy Chicken Enchilada Chili Recipe


  • 1 package boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 can whole kernel sweet corn, drained, rinsed
  • 1 can black beans, drained, rinsed
  • 1 can mild enchilada sauce
  • 2 tablespoons taco seasoning mix
  • 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
  • Chopped green onions and sour cream, if desired
  • 4 cups tortilla chips


  • Spray 4-quart slow cooker with cooking spray. In slow cooker, mix chicken, corn, beans, enchilada sauce and taco seasoning mix. Cover and cook on Low heat setting 8 hours or High heat setting 4 hours.
  • 2 Stir in 1 cup of the cheese. Top with green onions and sour cream. Top with remaining cheese; serve with tortilla chips.

Slow Cooker Chili Recipe

Easy to make ahead when it is a cold winter day or if I am looking to make some for some nachos later that day.

Slow Cooker Chili RecipeIngredients

  • 1 pound ground beef
  • 1 onion, diced
  • 2 garlic cloves, chopped
  • 1 can (28 oz) diced tomatoes
  • 1 15 oz. can red kidney beans
  • 1 cup vegetable juice, like V8
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ cup cornmeal


In a large skillet on medium high heat, brown beef. Cook until no longer pink. Drain all grease from beef. Add to the Crock-Pot. Add rest of ingredients except the cornmeal, stir until all combined. Cook on low setting for 8 to 10 hours. At the last 30 minutes of cooking, add cornmeal and stir.

Chili Cheese Dog Dip Recipe


Pigs in a Blanket

  • 1 tube Crescent Roll dough
  • 1 package cocktail wieners
  • olive oil (for brushing dough)

Chili Cheese Dip

  • 1 package cream cheese (8 ounces)
  • 1 can Chili
  • 1 c. cheddar cheese, plus more for topping
  • diced scallions


  1. Preheat the oven to 350°F.
  2. Unroll Crescent roll dough and cut each triangle into three slices. Roll a slice around each cocktail weiner, forming a Pig in a Blanket. Place each Pig in a Blanket side-by-side in a skillet, forming a wreath shape. Brush the top of each one with olive oil.
  3. In a medium-sized bowl, mix cream cheese, chili and cheddar. Pour mixture into center of wreath. Sprinkle the top of the dip with extra cheese.
  4. Bake for 20 minutes, or until the dip is bubbly and the cheese has melted. Top dip with diced scallions and let cool for 5-7 minutes before serving.