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Chili Madness for March

Chili Madness for March

National Chili Day!

February 25th is National Chili Day and we are celebrating with recipes for easy, crowd-pleasing dishes to serve for eat-in or take- out for some Madness in March. So turn up the heat and warm your soul as we look forward to summer days with friends and family.

 

Chili Mac & Cheese

Ingredients

 

 

Directions

 

Thaw macaroni and cheese and chili according to package directions. Preheat oven to 375° F.  Spray oven-proof casserole dish with vegetable cooking spray. mix together thawed macaroni and chili. Stir until combined. Place in a greased oven-proof casserole dish. Evenly top filled casserole dish with shredded cheese. Bake for 30 minutes, or until golden brown. Hold for hot service at 140° F or higher until needed. Top with crushed corn chips, or offer on the side. Serve immediately.

 

Chili & Cornbread Casserole

Ingredients

 

  • 1 Pound Blue Mountain Valley Farms Ground Beef  444911
  • 1 Pack Maggi® Season-Up! All Purpose Powdered Seasoning 10G Sachet
  • 1 Tablespoon Blue Mountain Valley Farms Chili Powder  680520
  • 1 Teaspoon Argo® Cornstarch  123746
  • 3/4 Teaspoon Paprika
  • 1 Teaspoon Spices, Pepper, Red or Cayenne
  • 2 Cans Hunt’s® Tomato Sauce  766868
  • 1 Can Hanover® Whole Kernel Corn Drained 762622
  • 1 Furmano’s® Black Beans,  Rinsed and drained  760257
  • 1 1/2 Cup Nestlé® Carnation® Light Reduced Fat  Evaporated Filled Milk
  • 2 Packs (6.5 oz ea.) General Mills® Cornbread and Muffin Mix  123565
  • 2 Units Egg
  • 1 Can Rosarita® Green Chili Peppers Drained 470205
  • 1 1/2 Cup Great Lakes® Cheddar Cheese Grated (divided) 221936

 

Directions

 

Cook beef in a large skillet over medium high heat until no longer pink, drain. Stir in chili seasoning, tomato sauce, corn, beans and 3/4 cup of evaporated milk. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish. Combine cornbread mix, remaining evaporated milk, eggs, green chili peppers & 1 cup shredded cheese, stir until moistened. Spread mixture over meat filling. Sprinkle with remaining cheese. Bake in preheated oven at 350°F (180°C) for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.

 

Quick N’ Easy Chili

Ingredients

 

  • 2 (15.5 oz.) Cans of  Hanover® Dark Red Redskin Kidney Beans 760855
  • 1 Pound Blue Mountain Valley Farms Ground Beef  444911 (NS)
  • 3 (8 oz.) Hunt’s® Tomato Sauce  766868
  • 1 Cup of Chopped Onion
  • 1/2 Teaspoon of Blue Mountain Valley Farms black pepper 682018
  • 1 Clove of Garlic, minced 590779
  • 2 Teaspoons Blue Mountain Valley Farms Chili Powder  680520
  • Land O Lakes® Shredded Mild Cheddar Cheese 221821

 

Directions

 

Brown ground beef in a heavy saucepan, drain. Add onion and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes. Stir occasionally. Top with scallions and Shredded Cheddar.

 

Hanover® Four Bean Chili Nachos

Ingredients

 

  • 1 Pound Blue Mountain Valley Farms Ground Beef  444911 (NS)
  • 2 Teaspoons Blue Mountain Valley Farms Chili Powder  680520
  • 2 Teaspoons Blue Mountain Valley Farms Garlic Powder  681150
  • 1 Onion, diced
  • 1 Tablespoon Olivari® olive oil 490787
  • 3 Cloves of Garlic, chopped
  • 2 Cups East Coast Fresh® Salsa 381330
  • 2 Cups Hunt’s® Tomato Sauce 766868
  • 1½ Cups Hanover® Light Red Kidney Beans 760897
  • 1½ Cups  Hanover® Dark Red Kidney Beans 760855
  • 1½ Cups Hanover® Great Northern Beans 760330
  • 1½ Cups Hanover® Black Beans 760259 or 760251
  • Great Lakes® Shredded Monterey Jack Cheese  222464
  • Daisy® Sour Cream 226321

 

Directions

 

Brown ground beef in a skillet. Add chili powder and garlic powder. Once browned, drain the ground beef and set to the side. Chop one onion and sauté in oil. Chop the garlic, add to the onion and sauté until translucent. Add ground beef, onions, garlic, salsa and tomato sauce to the crock pot. Add the beans to the crock pot and stir. Heat on high in crock pot for 3 to 4 hours. Serve over tortilla chips. Top with nacho cheese, diced tomato, red onion and jalapeños. Finish with green onions and sour cream. Serves 8-12

 

Chili Flatbread

Ingredients

 

 

Directions

 

Preheat oven to 400°F. In a small saucepan, heat chili over medium low heat, stirring frequently until simmering. Drain oil from chili. Spread chili, cheese, red onion and jalapeño evenly on flatbread. Place flatbread on oven pan and bake 6 minutes. Garnish with scallions and cilantro, cut as desired. Serving Suggestions/Variations: Serve with variety of pickles and/or roasted vegetables, such as pickled banana peppers or roasted Brussels Sprouts.

 

For information or to order any of the products in this publication, contact our Sales Team at  1-800-326-2828 or click here.

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