Desert Chili Recipes

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DESERT CHILI



Desert Chili image

Make and share this Desert Chili recipe from Food.com.

Provided by carolinafan

Categories     Kid Friendly

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 4

2 (15 ounce) cans chili without beans
4 cups slightly crushed corn chips
1 cup chopped onion
2 cups grated sharp cheddar cheese

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.

Nutrition Facts : Calories 279.2, Fat 16.4, SaturatedFat 9.3, Cholesterol 60.8, Sodium 817.3, Carbohydrate 13.9, Fiber 2.2, Sugar 3.4, Protein 19.8

DESSERT CHILI



Dessert Chili image

I was entering a Chili Cook-Off at work and wanted to try something completely different. What I came up with... COMPLETELY different. Hope you like it.

Provided by Karen Habicht

Categories     Other Desserts

Time 1h

Number Of Ingredients 18

4 granny smith apples (peeled, cored & diced)
1/2 stick butter
1/3 c light brown sugar
1/2 tsp cumin
dash(es) cinnamon
1 tsp chipotle chili powder
dash(es) nutmeg
1 large orange (the juice from)
crystalized ginger (a few pieces)
1/4 c dried cranberries
1 bag of frozen pineapple
1 bag of frozen peaches
1/2 c slivered almonds
1/2 c chopped pecans
1/2 c chopped walnuts
1/2 c coconut
1 pkg cream cheese softened
1/4 c milk (i used coconut milk)

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.

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