Chili Pepper Chili Main Dish Recipes

1 lb. ground beef
1 cup water
1 can (15 oz.) red beans
4 oz. noodles (uncooked)
1/2 cup (2 oz.) Chili Pepper Chili Mix

In saucepan, brown meat with water. Cook over medium heat to 165°F.
Drain and rinse beans. Cook noodles as directed. Set aside.
Lower heat, add Chili Pepper Chili Mix. Simmer, uncovered, for 30 minutes.
15 minutes before serving, add beans and noodles.

ROASTED TILAPIA WITH MUSHROOMS
Serves 4

4 - 8oz Tilapia Fillets
Chili Pepper Chili Mix
2 tablespoons Olive Oil
2 tablespoons Dry White Wine (See Sara's recommendation below, enjoy the rest with dinner!)
1 cup sliced mushrooms
3 cloves minced garlic
2 green onions, thinly sliced
Salt and Pepper

Season Tilapia with Chili Mix. Place oil, wine and garlic in bottom of oven proof dish and top with fish.
Top the fish with mushroom and bake at 400° for 15 minutes. Check for doneness.
Serve on warm plates and top with fresh sliced green onions.

Wine Suggestion from Cujak's Wine Market:
Try a dry Chardonnay with no Oak overtones to help bring out the seasoning.

Recipe Courtesy of:
Fond du Lac Seafood Co.,LLC
63 N Main Street
920-517-TUNA
www.fldseafood.com

CHILI PEPPER CHILI TACOS
Serves 12

1 lb. ground beef
1 cup water
1 can (15 oz.) red beans
1/2 cup (2 oz.) Chili Pepper Chili Mix
½ head lettuce- shredded
1 – 2 cups sharp cheddar cheese-shredded
1 medium onion-diced
1 medium tomato-diced
1 can (2.5 oz.) black olives- sliced/drained
1 ripe avocado
12 taco shells

In saucepan, brown meat with water. Cook over medium heat to 165°F.
Drain and rinse beans. Prepare taco toppings set aside.
Lower heat, add Chili Pepper Chili Mix. Simmer, uncovered, for 30 minutes.
15 minutes before serving, add beans. Heat taco shells in oven or microwave.
Spoon chili into taco shells. Top with shredded lettuce, shredded cheese,
onion, chopped tomatoes, sliced olives, and avocado.

8 brat buns
8 hot dogs
Yellow mustard
1/2 cup onions-chopped
2 cups Chili Pepper Chili Meat
Cook meat; refer to Chili Recipe Steps 1 and 3 on back of Chili Mix Package
16 oz. coleslaw - Dixie Style

Place hot dogs in brat buns then squirt a line of yellow mustard inside,
then chopped onions add Chili Pepper Chili Meat and top with coleslaw - Dixie Style.

8 Bratwurst buns
8 Bratwurst
2 cups Chili Pepper Chili Meat
Cook meat; refer to Chili Recipe Steps 1 and 3 on back of Chili Mix Package
Shredded Cheese

Place Bratwurst in Bratwurst buns. Cover with Chili Pepper Chili Meat and top with shredded cheese.

2 Large eggs, scrambled
2 potatoes, cut into 1 inch pieces
1/2 cups Chili Pepper Chili Meat
Cook meat; refer to Chili Recipe Steps 1 and 3 on back of Chili Mix Package
Skillet Toppings: Shredded Cheese, Sour Cream and Salsa
Salt and Pepper
1 tablespoon butter or olive oil

In a frying pan, cook potatoes in butter (or olive oil) over medium heat until tender. Push them to one side of the pan.
Add eggs to the other side of the pan and season with salt and pepper. On a plate layer potatoes, chili, eggs, cheese
sour cream and salsa.

1-1/2 lbs. Cod or Haddock fillets
2 Tablespoons butter or margarine, melted
1/2 cup crushed wheat crackers or seasoned dry bread crumbs
2 Tablespoons grated Parmesan Cheese
1 Tablespoon dried parsley flakes
1/2 teaspoon Chili Pepper Chili Mix

Cut fish into serving-size pieces; place in a greased baking dish. Brush with butter.
Combine the remaining ingredients; sprinkle over fish. Bake uncovered at 425°F for
10-15 minutes or until the fish flakes easily with fork.

1 cup finely crushed ranch-flavored tortilla chips
1 teaspoon Chili Pepper Chili Mix
1/4 teaspoon black pepper
1 egg, beaten
1 Tablespoon cooking oil
4 (8 oz.) catfish fillets, washed and patted dry

Preheat oven to 425°F. Line a cooking sheet with aluminum foil and spray lightly with
cooking spray. In a shallow dish, mix together crushed chips, Chili Pepper Chili Mix
and pepper. In another bowl, mix egg and oil. Dip Catfish in egg and oil mixture,
then dredge in chip mixture. Place catfish on foil-lined baking sheet, and sprinkle
any leftover chip mixture over the catfish. Bake 10 to 12 minutes until the catfish
is flaky and white in the middle.

1 beef flank steak (about 1 lb.)
1 medium onion, cut into strips
1/2 cup medium salsa
2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
2 tablespoons Chili Pepper Chili Mix
1 small green pepper, cut into strips
1 small red pepper, cut into strips
flour tortillas, warmed
additional salsa

Cut flank steak lengthwise in half, then crosswise into thin strips.
Combine onion, 1/2 cup salsa, lime juice, cilantro, garlic, Chili Pepper Chili Mix in
slow cooker. Cover; cook on LOW for 5 to 6 hours. Add peppers. Cover; cook on
LOW for 1 hour. Serve with flour tortillas and additional salsa.

1 readymade 12-inch pizza crust
1/2 cup prepared medium salsa
1/2 cup Chili Pepper Chili Meat
Cook meat; refer to Chili Recipe Steps 1 and 3 on back of Chili Mix package
1/4 cup red beans, drained
1 cup grated jack cheese
Optional jalapeños and onions

Preheat oven to 450°F. Spread salsa evenly within 1 inch of edge of crust. Distribute
Chili Pepper Chili Meat and beans evenly over salsa. Sprinkle evenly with cheese. Top
with jalapeños and onions. Reduce heat to 425°F and bake pizza 8 to 10 minutes.

4 ½ cups water
2 ½ cups TVP (Textured Vegetable Protein unflavored)
1/2 cup (2 oz.) Chili Pepper Chili Mix
1 can (15 oz.) red beans
4 oz. noodles (uncooked)

In saucepan, boil water. Turn off heat. In a large bowl, combine
TVP and Chili Pepper Chili Mix. Pour boiling water over dry mixture. Stir, let stand
for 30 minutes. Drain and rinse beans. Cook noodles as directed.
Set aside. Before serving, add beans and noodles.

RANDY'S CHILI
Won 1st Place, 1st and 3rd Annual EAA Employee Chili Cook-Off Contest

2 lbs. ground beef
4 1/2 cups water (divided)
4 medium onions-chopped
3 - 15 oz. cans chili beans (medium spiced)
3 - 15 oz. cans kidney beans
1 - 15 oz. can black beans
2 cups (8 oz.) Chili Pepper Chili Mix

In a large sauce pan, brown ground beef in 1/2 cup water. Do not drain juices.
Add 4 cups of water and onions. Then add chili beans, kidney beans
and black beans with juice from the cans. Heat to a simmer. Add Chili Pepper Chili Mix.
Bring contents in sauce pan to a rapid boil then reduce to simmer.
Cook uncovered for 2 hours. Stir occasionally.
Cool chili overnight in the refrigerator for best flavor.
If the chili is too soupy, Randy suggests adding 3 more cans of mashed kidney beans.
To mash beans, drain liquid and use a potato masher.

2 - 3/4 teaspoon Chili Pepper Chili Mix-divided
3/4 teaspoon garlic powder-divided
3/4 teaspoon onion powder-divided
3/4 teaspoon oregano-divided
1 pork tenderloin (1 1/2 lbs.) trimmed and cut into 1-inch pieces
1 cup reduced-fat sour cream
3/4 teaspoon salt
1/4 teaspoon black pepper
1 large red bell pepper, cored, seeded and cut into small chunks
1 large green bell pepper, cored, seeded and cut into small chunks
1 large yellow bell pepper, cored, seeded and cut into small chunks
Optional large chunks of onions and/or mushrooms

Combine 1-1/2 teaspoon Chili Pepper Chili Mix, 1/2 teaspoon garlic powder,
1/2 teaspoon onion powder and 1/2 teaspoon oregano in a medium bowl.
Add pork; toss until well coated. Cover tightly; refrigerate 2 to 3 hours.
Combine sour cream, 1/4 teaspoon salt, pepper and remaining 3/4 teaspoon
Chili Pepper Chili Mix, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder and
1/4 teaspoon oregano in a small bowl; mix well. Cover tightly; refrigerate 2 to 3 hours.
If using wooden skewers, soak in water 20 minutes before using. Preheat grill or broiler.
Toss pork with remaining 1/2 teaspoon salt. Thread meat and peppers onto 6 skewers.
Grill over medium-hot coals 10 minutes until meat is no longer pink in center, turning several times.
If broiling, place skewers on foil-lined baking sheet. Broil 8 inches from heat 5 minutes
per side until no longer pink in center, turning once. Serve immediately with sour cream sauce.