Firecracker Chili Powder Recipes

FIRECRACKER CASSEROLE

Steps:

• In a large skillet, cook beef and onion until the meat is no longer pink; drain. Add the beans, chili powder, cumin and salt. , Transfer to a greased 13x9-in. baking dish. Arrange tortillas over the top. Combine soup and tomatoes; pour over tortillas. Sprinkle with cheese. , Bake, uncovered, at 350° for 25-30 minutes or until heated through.

EASY FIRECRACKER CINNAMON CHILI

Steps:

• Drain and rinse beans, add to crockpot or large soup pot. Brown and drain ground meat, add to crock or soup pot.
• While meat is browning, measure out all spices and place in small bowl, stirring to blend. Set aside. Pour diced tomatoes and tomato sauce over brown meat and beans. In same pan you browned meat, over medium heat; add butter, once melted add diced onions and sauté until soft and caramel colored. About 6-7 minutes. Or swap and brown your onions and spices ahead of the beef, cooking the beef in the spices.
• Add garlic and sauté 1 minute until fragrant. Add bowl of spices to the browned onions and garlic, stir around until spices are fragrant. Toss in bay leaf and cinnamon sticks and stir around, remove from heat and pour onion and spice mixture on top of tomatoes. If using, add shredded zucchini, carrots and/or pumpkin puree, mix in well. Empty can of olives into crock along with juices.
• Cover and cook on low for 4-8 hours (if longer needed, stir in ½ cup water) or high 4 hours (be sure to add a little extra water). Serve hot with desired toppings.

FIRECRACKER CRACKERS

Steps:

• Whisk the canola oil, crushed red pepper flakes, ranch dressing mix, and chili powder together in a bowl.
• Divide the saltine crackers evenly into 2 1-gallon-sized sealable bags. Pour the oil mixture evenly over the crackers. Seal the bag and flip to allow the oil mixture to run over the crackers for 5 minutes; flip again. Repeat the flipping every five minutes to evenly coat the crackers for about 1 hour. Remove the crackers from the bags and spread onto large platters. Allow to sit overnight before serving.

CRISPY, SPICY FIRECRACKER RECIPE

Steps:

• In a small bowl, mix together the oil and spices, whisking until blended.
• Divide crackers into 2 gallon-size zippered bags.
• Pour half of the oil mixture into one bag and half into the second bag. Seal and gently rotate bag to coat crackers.
• Continue rotating the bags every 5 minutes for an hour.
• Let sit overnight, then store crackers in an airtight container

FIRECRACKER CHILI

Steps:

• 1. In a large skillet, cook the sausage or beef until brown. Drain off fat. 2. In a 3 1/2 to 5 quart slow cooker, combine cooked meat, beans, celery, onion, sweet pepper, and jalapeno peppers. Add undrained tomatoes, vegetable juice, tomato paste, garlic, chili powder and cumin. 3. Cover and cook on low heat setting for 8 to 10 hurs or on high heat setting for 4 to 5 hours. Ladle into bowls. Pass cheese and sour cream with chili.

SHARP CHEDDAR CHILI CHEESE CRACKERS RECIPE - (4.5/5)

Steps:

• In the bowl of an electric stand mixer fitted with a paddle attachment, beat together butter, cheese, salt, and pepper. It may seem strange to blend butter and cheese, but it will come together in a softball. With mixer on low-speed, slowly add flour. Mixture will become dry and crumbly. Add 2 tablespoons of water, 1 tablespoon at a time. Beat until mixture just comes together into a ball. The mixture may take an extra teaspoon of water, but don't add too much. The dough should be moist but not wet. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes, but an hour is better. The dough can also be frozen for future use. While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375°F. Line 2 baking sheets with parchment paper and set aside. On a lightly floured work surface, roll the dough very thin, about an eighth of an inch thick. Use a round cookie cutter to cut out the crackers. If you like them square, you can just use a knife and cut the dough into squares. Dot center of cracker with a fork so that it cooks evenly. Place crackers on prepared baking sheets. The pieces can be close together as they won't expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving. The crackers can be stored in an airtight container for 2 or 3 days.

FIRECRACKER CHILI POWDER

Steps:

• Mix the ground dried chilies, paprika, cayenne pepper, salt, black and red pepper blend, garlic powder, ground cumin, and ground nutmeg in a small bowl. Store in an airtight container.