Recipe courtesy of Cindy Wilkins
Episode: Chili
Total:
4 hr 25 min
Active:
40 min
Yield:
8 chili puffs
Level:
Easy

Ingredients

  • 1 package Crescent rolls, (recommended: Pillsbury)
  • 8 ounces Cin Chili recipe follows, chilled
  • 2 green onions
  • 1 jalapeno, sliced
  • 4 ounces processed American cheese (recommended: Velveeta)
Cin Chili: 
  • 2 tablespoons olive oil
  • 2 pounds ground beef
  • 1 (14-ounce) can beef broth (recommended: Swanson's)
  • 1 (8-ounce) can tomato sauce (recommended: Hunt's)
Batch one:
  • 1 tablespoon onion powder
  • 2 tablespoons garlic powder
  • 1/2 teaspoon jalapeno powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon beef bouillon granules
Batch two:
  • 5 tablespoons red chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons ground cumin
  • 1/4 teaspoon brown sugar
Batch three:
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 teaspoons chili powder
  • 1 1/2 teaspoon ground cumin

Directions

Preheat the oven to 350 degrees F. Unroll the crescent rolls into a triangle shape. Place a 1-ounce spoonful of Cin Chili on the center of the dough. Slice the green onions and place 2 to 3 slices on top of the Cin Chili. Place a jalapeno slice on top of the onion. Place 1/4 of a slice of cheese (1/2 ounce) on top of the jalapeno. Fold the dough over the ingredients, bringing each point of the triangle into the center pinching the sides shut. Bake until the top is a light golden brown, about 15 minutes.

Batch three:

In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Cin Chili

Cin Chili Con Queso

Cin Chili Stuffed Poblano Peppers

Cream Puffs

Curry Puffs

Recipe courtesy of Kelsey Nixon

Puff Pastry

Powder Puffs

Recipe courtesy of Laura Calder

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Belly Up!

7am | 6c

Belly Up!

7:30am | 6:30c

Belly Up!

8am | 7c

Belly Up!

8:30am | 7:30c

Belly Up!

9am | 8c

Belly Up!

9:30am | 8:30c

Cake Hunters

10am | 9c

Cake Hunters

10:30am | 9:30c

Cake Hunters

11am | 10c

Cake Hunters

11:30am | 10:30c

Cake Hunters

12pm | 11c

Cake Hunters

12:30pm | 11:30c

Cake Hunters

1pm | 12c

Cake Hunters

1:30pm | 12:30c

Donut Showdown

2:30pm | 1:30c

Donut Showdown

3:30pm | 2:30c

Sugar Showdown

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c