Chili Cheese Braid Recipes

Steps:

• In a large pot, cook ground beef and onions over medium high heat until browned.
• Add minced garlic and cook for an additional two to three minutes. Carefully drain any excess fat.
• Add the diced tomatoes, kidney beans, black beans, chili powder, cumin, seasoned salt, and chicken broth. Stir, and bring to a boil.
• Add the pasta, and cook according to package instructions.
• Stir in the cheese, and cook for an additional five minutes, or until thickened.
• Serve with your favorite toppings.
• Enjoy!

Steps:

• Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook until translucent.
• Add the garlic and cook for two minutes.
• Add the ground beef and season with salt and pepper. Break up the beef with a wooden spoon, cooking until browned.
• Add in the tomato sauce, cumin, oregano, and chili powder. Stir until combined.
• Reduce the heat to low, cover and simmer for 1 hour.
• Remove lid and stir in kidney beans.
• Preheat the oven to 400°F (200°C).
• In a bowl, add the butter, garlic, parsley, and Parmesan. Stir until combined.
• Place the dinner rolls in a baking dish. Use a knife to carve a circle in the top of each roll. Press down the bottom of the bun to create a denser bottom layer.
• Brush the rolls with the garlic butter and bake for 5 minutes, or until lightly toasted.
• Spoon the chilli into the holes of the toasted rolls.
• Sprinkle with cheddar cheese and bake for another 5 minutes, or until cheese has melted.
• Serve topped with sour cream and green onions.
• Enjoy!

Steps:

• In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil. , Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro. , Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Steps:

• For BREAD: Heat sour cream over low heat.
• Stir in sugar, salt and butter; cool to lukewarm.
• Sprinkle yeast over warm water in large bowl until dissolved.
• Add sour cream mixture, eggs, flour, and mix well.
• Cover tightly and refrigerate overnight.
• For FILLING: Mix well.
• Divide dough from the day before into 4 equal parts.
• Roll each part on a floured surface to an 8x12 inch rectangle.
• Spread one quarter of the filling on each rectangle, and roll jelly roll style beginning at the long side.
• Pinch edges together and fold ends under slightly.
• Place rolls seam side down on greased baking sheets.
• Slit each roll at 2-inch intervals to resemble braid.
• Cover and let rise 1 hour, in a warm place until dough doubles in bulk.
• Bake at 375 degrees for 12 to 15 minutes.
• Spread with glaze while warm.

Steps:

• Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. Remove wrap and pour chili lengthwise in a 4-inch strip down center of dough. Top with green onions, green pepper and cheese. Make cuts 1 1/2-inches apart on long sides of dough to within 1/2-inch of filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right, right over left. Finish by pulling last strip over and tucking under braid. Lift braid with both hands and place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cool slightly to serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Rub bread dough with olive oil on all sides and place between 2 pieces of parchment paper. Roll dough into an 8x12-inch rectangle.
• Using a sharp knife or a pizza cutter, make 7 cuts on a slight angle down towards the middle of the dough. Repeat on the other side, leaving about 4 inches in the middle for the filling.
• Mix together mozzarella cheese, butter, oregano, and garlic salt in a bowl for the filling. Spread filling down along the middle of the dough.
• Starting at the bottom, take the right strip and gently pull up towards the middle; then take the left and pinch together with the folded right strip. Repeat with all the dough strips.
• Brush braid with beaten egg and sprinkle with Parmesan cheese and coarse salt. Transfer braid onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Allow to rest for 5 minutes before serving.

Steps:

• Spray board or counter. Roll dough into a 12 x 18-inch rectangle. With a clean ruler, gently mark a 4-inch space down the center. Then mark dough into 2-inch strips horizontally. Pour chili down the center of the dough. Top with green onions, green peppers and cheese. Make cuts on marked lines from filling to dough edges. Begin by folding strips left over right, right over left. Fold bottom end towards filling and finish by stretching last strip and tucking under. Support braid with both hands and place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Garnish with more cheese while still hot, if desired.