Cin Chili Puffs

Prep Time: 40 Minutes

Cook Time: 135 Minutes

Ready In: 175 Minutes

Servings: 8

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)

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)

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

5 tablespoons red chili powder

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1/4 teaspoon brown sugar

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.
2. 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.
3. Batch three:
4. 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.
5. Yield: 6 servings
6. Prep Time: 10 minutes
7. Cook Time: 2 hours
8. Inactive Prep Time: 1 1/2 hours
9. Difficulty: easy
10. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

By RecipeOfHealth.com