Recipe courtesy of Cindy Wilkins

Cin Chili Puffs

  • Level: Easy
  • Total: 4 hr 25 min
  • Prep: 40 min
  • Inactive: 1 hr 30 min
  • Cook: 2 hr 15 min
  • Yield: 8 chili puffs
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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

  1. 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:

  1. 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. 

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