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
- 1 #4 tray ASK® Food Macaroni and Cheese 351470
- 56 oz. (6 cups) Campbell’s® Signature Hearty Beef Bean with Chili 350498
- Mac and Cheese Mixture :
- Vegetable Cooking Spray, as needed
- 2 Cups Great Lakes® Shredded Monterey Jack Cheese 222464
- 3 Cups Fritos® Original Corn Chips, crushed 650205
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
- 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
- 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
- 1 Clove of Garlic, minced 590779
- 2 Teaspoons Blue Mountain Valley Farms Chili Powder
- 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
- 2 Teaspoons Blue Mountain Valley Farms Garlic Powder
- 1 Onion, diced
- 1 Tablespoon Olivari® olive oil
- 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
- 4 Cups Chef-mate® Chili Con Carne with Beans 350457
- 2 1⁄2 Cups Land O Lakes® Shredded Mild Cheddar Cheese 221821
- 3 1⁄2 Tbsp. Scallion, sliced
- 2 Tbsp. Cilantro
- 3 Jalapeño Peppers, thinly sliced
- 1 Cup Red Onion, thinly sliced
- 2 each Richs® prepared flatbreads 561101 or 561109
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.
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