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Chili Pepper Chili Co.
P.O. Box 114
Kaukauna, WI  54130
920-734-6465    

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CREAM CHEESE CHILI DIP
Serves 8

1 cup Chili Pepper Chili Meat
Cook meat; refer to Chili Recipe Steps 1 and 3 on back of Chili Mix Package
1 package cream cheese, softened
1/2 cup shredded cheese

Spread cream cheese onto the bottom of a microwavable plate; top with chili and
cheddar cheese.  Microwave on high for 45 seconds to 1 minute or until cheddar
cheese is melted.  Serve with chips or crackers.

TACO DIP
Serves 6 - 10

1 package (8 oz.) cream cheese softened
1 (8 oz.) sour cream
1 - 2 Tablespoons Chili Pepper Chili Mix
½ head lettuce- shredded
1 cup cheddar cheese-shredded
½ medium onion-diced
1 medium tomato-diced
1 can (2.5 oz.) black olives- sliced/drained
1 bag tostada chips

Blend cream cheese and sour cream in a food processor until smooth.
Add Chili Pepper Chili Mix (to taste).  Spread mixture on a large plate or platter. 
Top with lettuce, cheese, onions, tomatoes, olives.  Serve with tostada chips.

SWEET & SPICY PECANS
Serves 10

5 cups (1 lb.) pecans or walnuts halves
1/2 cup granulated sugar
2 Tablespoons canola oil
1 Tablespoon ground cumin
1 teaspoon Chili Pepper Chili Mix
1 teaspoon ground coriander 
3/4 teaspoon salt
1/2 teaspoon ginger
1/4 teaspoon each cinnamon, ground cloves, and cayenne pepper

Blanch pecan halves or walnuts in boiling water for 1 minute; drain well.
Transfer immediately to large bowl.  Add sugar and oil; toss well.
Let stand for 10 minutes. Spread nuts on a greased foil-lined, rimmed baking sheet.
Bake at 325°F, tuning nuts every 5 minutes for 25 minutes or until crisp and slightly
darkened.  Meanwhile, on a 9-inch round baking pan, combine cumin, Chili Mix, coriander,
salt, ginger, cinnamon, cloves, and cayenne.  Place both pans in oven for 5 minutes.
Pour nuts in a large bowl; add spices.  Toss.  Cool on baking sheet.

CHILI BEAN DIP

1/2 cup Original Chili Mix (2 oz.)
2 -15oz. red beans (drained)
1 package (8oz.) cream cheese softened

In combine Chili Pepper Chili Mix, re beans and cream cheese into a food processor or blender. 
Process until smooth.  Serve hot or cold with tostada chips.


CHILI GUACAMOLE

2 ripe avocados
1 small onion
1 clove garlic
1 small tomato
1-1/2 Tablespoon lime juice (or juice of 1 fresh lime)
1/2 teaspoon Chili Pepper Chili Mix
salt and pepper to taste

Peel avocados and remove the pit.  Peel and mince the onion and garlic.  Chop the tomato.
Mash avocado in a bowl and then stir in the onion, garlic, tomato, lime juice,
Chili Pepper Chili Mix, salt and pepper.  Serve with tostada chips or tortillas.

NACHO POPCORN SNACK

10 cups freshly popped popcorn
1 teaspoon ground paprika
1 teaspoon Chili Pepper Chili Mix
1/4 cup melted butter
1/2 cup grated parmesan cheese
salt to taste

Put hot popcorn into a large serving bowl.  Sprinkle with paprika and Chili Pepper Chili Mix
over the popcorn; toss to mix.  Pour the melted butter over the top, then sprinkle
with the parmesan cheese.  Toss to blend.

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