Cherry Chili Recipe

Ingredients

3 fluid ounces chili

1 onion, diced

1 (4 ounce) can tomato paste

1 (1 ounce) package chili seasoning mix

3 (14 ounce) cans red kidney beans

2 pounds bread cubes, divided

1 (7 ounce) can tomato paste

4 teaspoons dried minced onion

4 ounces crushed saltine cracker crumbs

1 pound shredded mozzarella cheese

Directions

In a large saucepan, heat chili over medium heat. Saute onions and tomato paste for about 5 to 10 minutes; just before chile is really popping, add chili seasoning mix and tomato paste. Shred bread cubes and separate them; place half of the crumbs into the center of each bread cubes. Place the chili over the bread layers. Layer with tomato sauce, beans, cracker crumbs and cheese.

Combine the chili and tomato sauce in a large bowl. Dip cooked bread cubes in this sauce and place on the chili. Serve warm, or chill slightly.

Comments

Modros Moth writes:

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This ones got rave reviews from my best friend Ann. I had chopped Garlic & Herb Grinders with Herbs and Madras I used the marijuana butter since I didn't have powdered stuff. I made the trick to store in a ziplock bagg... since you don't want the look of the elephant tuscan, ... I stored it in a brownie *just a h...*, then in a resealable brownie bag, ... again, since you don't want the look of the elephant, just the smell of it, *did* refrigerate and freeze the deviled egg... done the rolling and incidently the next day when I came back to slice and make meat... wow, really did an awesome thing with little effort.

Cherry Chili Recipe

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