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)
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.
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
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.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Inactive Prep Time: 1 1/2 hours
Difficulty: easy
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By dnewd_10062071
Bakersfield, CA
on January 23, 2010
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I don't know what the others were talking about "buying the pre-packaged." Maybe Cin Chili is available in some regions and not others. I live in CA and have never seen it. I made these puffs for a birthday party I catered for my husband. The men just stood in the kitchen waiting for the next batch to come out. It was a winner. I've now had to "teach" my 10-year old grand daughter how to make them. This is also her favorite. As we say in my family, "That's a keeper!"
By sue.farrell_116...
Glenwood, IA
on October 08, 2009
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Because the recipe submitted here is wrong.
By cinchili
HOUSTON, TX
on August 09, 2006
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I made these for a party last week-end and the guests couldn't get enough of them. The secret is to buy the cin chili packaged mix and make that instead of the competition recipe. I made the Cin Chili according to the directions on the package, the day before, and refriderated it. It was very easy to make the puffs and as soon as I took them out of the oven my guests were eating them. Great hot out of the oven!
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