Tuesday, August 12, 2014

D’s Chili Cones - Chili in a bread cone

You'll be surprised how easy it is to make these edible cones filled with chili, cheese and corn chips.

·         6 waffle cones
·         Heavy-duty aluminum foil
·         Non-stick cooking spray
·         1 (11 ounce) tube refrigerated French bread loaf
·         2 cans chili (if you’re in a hurry) or make this easy chili recipe
·         1 cup shredded cheddar cheese
·         Corn chips

Here's A Short Video

1.       Preheat oven to 350 degrees.
2.       Carefully cover each waffle cone with a layer of aluminum foil. Spray outsides with non-stick cooking spray. Set aside.
3.       Open tube of bread dough. You should have a long roll. Cut it into 6 even pieces with a pizza cutter or sharp knife. Take one lump of dough and place it on a flat, clean surface. Roll it back and forth with hands until you have a long, thin snake. Continue to do this until it measures 36-inches.
4.       Take the strip of dough and begin wrapping it around the foil-covered cone, starting at the bottom and working your way up. Press the end into a lower layer to seal. Set this on a baking sheet lined with parchment paper. Do this for the remaining lumps of dough and cones.
5.       Place the cones into a preheated oven and bake for 15-20 minutes at 350 degrees (F) until golden brown.
6.       While the cones are baking, add the cans of chili into a saucepan and heat on medium-high heat.
7.       Remove the cones from the oven and set them on the counter for a few minutes until they are cool enough to touch. Carefully slide the foil-lined ice cream cones out of the bread cones. Stand them upright in narrow glasses to fill.

Sprinkle a bit of cheddar cheese into the bottom of each bread cone. Now spoon the chili in. Top with corn chips and another sprinkle of cheese. Serve immediately. Enjoy!!
Happy Cooking

Related Posts Plugin for WordPress, Blogger...