Link’n Bean Cin Chili added on 4.3.08
Courtesy of Daniel and LIsa Gurney
1 pound hot italian sausage links
1 large onion, coarsely chopped
14 oz. can of beef, chicken or vegetable stock
14 oz. can dices tomatoes
1 package Cin Chili mix
3 carrots, coarsely chopped
16 oz. can red kidney beans
16 oz. can Bush's Best Original Backed Beans
Shredded cheddar chese (if desired)

Simmer the sausage links and onions for 25 minutes in a pot with 1/4 cup of water.
Cut the links into bite size pieces.
Save the juice in the pan!
Add stock, tomatoes, Cin Chili mix and carrots tot eh sausages and onions.
Simmer for 30 minutes.
Add both types of beans, top with cheddar chhese, and serve immediately since the guests will be hovering, drooling and attempting to distract you for a taste of the wonderful concoction.

Cin Chili Plus
Courtesy of Larry Ward
To a pot of Cin chili add:
12 oz. Rotel Tomatoes & Chilies
14 oz. Beef stock
8 oz. Chicken stock
2 tsp Ancho Powder
1/2 lb. Chorizo

Cin Chili Roasted Red Pepper Dip
Courtesy of Sherry Tinerella
(Blend Together)
4oz Mexican Cream (Crema Mexicana - sour cream)
1 8oz Pk Cream Cheese (softened)
3 TBS Mayonnaise (add)
1 Jar – Roasted Sweet Red Peppers- (drained & diced)
(Mix together & add)
5 TBS Cin Chili
1⁄2 tsp Garlic Powder (add)
6 Drops of Hot Chili Oil (add more for hotter) found in the Asian department in grocery store

Cin Chili Snacks
• 1 package Cin Chili Mix
• 1 package of 4oz., 8oz., or 20oz. Glad storage containers. Next time you fix up a batch of Cin Chili fill the appropriate size Glad containers with Chili to meet your needs 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.

Tips
Our 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 Salad
Make your favorite tossed salad and cover the salad with Cin Chili. Drizzle Ranch dressing over the chili. Add shredded cheese to top it off.

Cin Chili Hash Brown Casserole
Butter Casserole dish.
Combine: (in a bowl)
32 oz. frozen has browns: slightly thawed
1 can cream of chicken soup
8 oz. Sour cream
8oz. shredded American cheese
1/2 c. Melted Margarine
1 1/2 t. Salt
1 med. onion chopped
8 oz. prepared Cin Chili
Topping: 1/4 c.margarine melted.
2 c. Corn Flakes (crushed)
Cover casserole with the crushed Corn Flakes.
Drizzle the melted margarine over the Corn Flakes.
Bake in Casserole dish for 45 min. at 350.

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 & Weenies
• 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 Jalapeños
• 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 of fresh Jalapeños. 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 substitute Goat cheese for the Asiago.
If you do it in the oven, heat the oven to 375. Place Jalapeños 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
Courtesy of Sherry Tinerella
(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
Courtesy of Sherry Tinerella
(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 Puffs
Take a package of crescent rolls and separate 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 crescent 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 crescent 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 jalapeño 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 jalapeño 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!