Chili - Beyond the Bowl

Ever since Canary Islanders arrived in San Antonio in 1723 and used local peppers, wild onions, garlic, and other spices to concoct pungent meat dishes, the search for the best bowl of chili in the world has continued. There are hundreds of ways to eat chili - in a bowl, on nachos, topping a salad, and many more.

While having a hot "bowl of red" is the traditional way to consume this filling dish, the versatility of chili makes it a great ingredient for any number of recipes.

To discover a multitude of ways to incorporate chili into your meals, visit

Fiesta Brunch Casseroles

4 (8-inch); flour tortillas


Vegetable; cooking spray

1 HORMEL(r); Chili No Beans (15-ounce) can

2 cups; diced cooked russet potatoes

4 eggs

; 1 CHI-CHI'S(r); Salsa (16-ounce) jar, drained

1 cup; shredded Cheddar cheese

Heat oven to 400¯F.; Spray both sides of tortillas with cooking spray. Place each tortilla into one of four custard cups, gently folding and shaping each tortilla to create a bowl shape. In saucepan, heat chili; stir in potatoes. Cook until thoroughly heated. Divide chili mixture evenly among the tortillas. With back of spoon, make an indentation in each tortilla; break an egg into each indentation. Place custard cups on baking pan. Bake 10 minutes. Cover loosely with foil. Bake 5 to 8 minutes longer or until yolks are cooked to desired degree of doneness. Gently lift casseroles out of pans to serving plates. Spoon salsa over top. Sprinkle with cheese.

Makes 4 servings.


Quick Chili Burritos

2 cups; cooked white rice

1 HORMEL(r); Chili No Beans (15-ounce) can

1 (15-ounce); can diced tomatoes, drained

11/2 cup; shredded Mexican blend cheese, divided

1/2 cup; chopped green onion

6 (8-inch); flour tortillas, warmed

Chopped; lettuce


Sour; cream


; Heat oven to 350¯F.; In a large bowl, combine chili, diced tomatoes, 1 cup shredded cheese and onion. Fill each tortilla with chili mixture. Fold burrito-style. Place on a baking sheet. Bake 8-10 minutes until hot. Serve with lettuce, remaining cheese, lettuce, sour cream and salsa.

Makes 6 servings.

Vegetarian Chili Salad

4 cups; shredded lettuce

2 cups; coarsely crushed tortilla chips

1 cup; chopped tomato


1/2 cup; shredded Cheddar cheese

1 HORMEL(r); Vegetarian Chili (15-ounce) can, heated

French; salad dressing

In a large bowl, combine all ingredients, except dressing. Toss lightly. Serve immediately with French salad dressing.

Makes 4 servings.

Festive Chili Bread

1 (1-pound); loaf unsliced French bread

1 (8-ounce); container garlic flavored butter


2 cups; shredded Cheddar and Monterey Jack cheeses

1 HORMEL(r); Chili No Beans (15-ounce) can, heated

1/2 cup; diced Roma tomatoes

1/4 cup; sliced green onions

Heat broiler. Cut bread diagonally into 1-inch thick slices to within 1-inch of bottom crust. Spread garlic butter on both sides of bread. Repeat cuts in opposite directions. Sprinkle 1 cup of cheese on bread; making sure that this gets between each slice. Spoon heated chili over loaf and top with remaining cheese. Place loaf under broiler and heat until cheese is melted and bubbly. Top with tomatoes and green onions. Serve hot.

Makes 12 servings.

Tips to spice up your chili:

* If you're looking for a way to add some zing to your bowl of chili, try adding hot sauce, chili pepper or cayenne pepper. But be careful, a little goes a long way!


* Like your chili on the sweeter side? Consider adding ketchup, brown sugar or tomato paste.

* When preparing chili for a crowd, don't forget the toppings. Set out shredded cheese, crushed tortilla chips or crackers, sour cream and scallions and let everyone personalize their own bowl.

* Dish up a steaming bowl of chili with corn tortillas on the side. Or, serve chili over bite-sized pieces of cornbread.

* For more information on HORMEL(r) Chili, visit

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