Janettes Chili Lite Bites Recipes

Steps:

• In a medium-size mixing bowl, combine hotdogs, beans, ketchup, and hot sauce. Set aside.
• Press 2 crescent-roll triangles together and roll them out to make a rectangle about 5 by 4 inches. Cut crosswise into 3 even pieces. Repeat with remaining dough to make a total of 12 pieces.
• Spoon a little of the hotdog mixture onto the center of each piece of dough and top with a little cheddar. Fold the dough around the filling and pinch the ends together to seal.
• Place the bites on a greased baking sheet and bake until browned, about 30 minutes. Serve hot, with sour cream.

Steps:

• For the red chili raspberry jam: Pour 1 cup/200 grams sugar into a medium pot. Add the raspberries and a splash of lemon juice and mix it together. Bring to a boil. In a separate small bowl, mix the remaining 1/4 cup/50 grams sugar with the pectin to prevent clumping. Once the fruit mixture is boiling, add the pectin and sugar mixture and the chili powder and continue boiling for 15 minutes. Remove the mixture from the heat and set aside to cool.
• For the red chili chocolate ganache: Put the heavy cream and red chili powder in a small saucepan over medium heat and heat until simmering. Place the chopped chocolate in a large bowl. Pour the hot cream over the chopped chocolate and gently whisk to combine. Make sure that all of the chocolate has melted into the cream and the mixture is very smooth. Once the chocolate is melted, add the butter and whisk until well mixed. Your ganache should be very smooth and shiny. Let the ganache cool to room temperature.
• To assemble: Line a plastic bonbon mold with the tempered chocolate. Place the red chili raspberry jam in a piping bag and fill the mold halfway with the jam. Place the red chili chocolate ganache into a piping bag. Fill the rest of the mold, and top with more tempered chocolate. Place the mold in the refrigerator and let it set for about 20 minutes. Once the chocolate is fully set, carefully unmold and enjoy.

Steps:

• Ground the beef in a pan until cooked through. Drain and add to the crock pot.
• Add the pinto beans, kidney beans, beef broth and diced tomatoes to the crock pot.
• Dice the onion, green pepper, jalapeno.
• Heat a pan with the olive oil and add the onion, green pepper and jalapeno until the onion started to caramelize/brown.
• Add the chili powder, oregano and cumin. Mix. Next add the tomato paste and mix. Add to the crock pot.
• Cook for 4 hours on high, 6-7 hours on low.