Desert Chili Recipes

Steps:

• Heat chili.
• Place one-third of the corn chips on the bottom of a greased 9x13 inch baking dish.
• Arrange in layers over the corn chips half of the onions, grated cheese and chili.
• Repeat layers.
• Top with remaining corn chips.
• Bake at 350 degrees for 25 minutes.

Steps:

• The ingredients are layered, like sand art. Don't worry about getting the layers even.
• The desert effect comes from the rippled appearance of the spices. One tip is to carefully add each seasoning along the edges of the jar, then fill in the middle of the layer. This way all of the beautiful colors show along all of the edges.
• Attach these instructions to the jar:.
• Pour contents of jar into 12-quart pot.
• Add:.
• 1 medium diced onion.
• 4 (15 ounce) cans diced tomatoes.
• 1 large can of tomato paste.
• 1/2 cup cider vinegar.
• 1/2 cup brown sugar.
• 49 ounces tomato juice.
• 2 pounds ground beef or turkey, browned.
• Fill remainder of the pot with water. Bring to boil. Let simmer for 2 1/2 to 3 hours. Add salt and pepper to taste.

Steps:

• 1. Toast nuts on a baking sheet in a 350 oven until lightly toasted. Transfer to a bowl to cool. Toast the coconut next until lightly toasted. Transer this to another bowl.
• 2. In a large sauce pan, melt the butter with the spices & brown sugar until sugar is disolved. Add the diced apples, dried cranberries, and crystalized ginger. Saute for 5 minutes until the apples are well coated with the butter and sugar mixture.
• 3. Add the frozen fruit and the juice from one orange. Mix and let simmer until it reduces down (from the defrosting of the frozen fruit).
• 4. Reduce the heat, and let gently cook for about 10 minutes. You don't want it to break down into applesauce.
• 5. Mix the cream cheese with enough milk to make a thick but pourable mixture. Add this to the pot and stir until combined.
• 6. Add the toasted nuts to the pot and stir until coated. Cook for another 10 minutes.
• 7. Serve over pound cake. Or, serve over ice cream. I enjoyed it by itself in a bowl.
• 8. However you choose to serve it - top with the toasted coconut.