Staggchili.co.uk - the official UK web site

		TRADITIONAL CHILI CON CARNE Ingredients One 410g can of STAGG® Classic Chili 150g/6oz easy cook/long grain rice Option garlic bread Method Allow 75g/3oz per person. Bring to the boil a large saucepan of water. Add the rice, reducing the heat and simmer for 15 minutes until the rice is tender. Pre-heat the STAGG® Chili on the hob over a medium heat for 5-8 minutes or in a microwave on full power for 2-3 minutes, until piping hot. Stir halfway through cooking and before serving. Drain and rinse the rice with fresh boiling water, then serve with the cooked STAGG® Chili. Serve with garlic bread (if desired) Serves 2

		CHILI IN A JACKET Ingredients One 410g can of STAGG® Classic Chili 2 Large jacket potatoes salad as garnish 2 teaspoons butter Salt and pepper to taste Option sour cream Method Heat jacket potatoes in the oven for approximately 60 minutes, or microwave for 6-10 minutes until cooked. Pre-heat the STAGG® Chili on the hob over a medium heat for 5-8 minutes or in a microwave on full power for 2-3 minutes, until piping hot. Stir halfway through cooking and before serving. Slice open the potatoes and add a teaspoon of butter. Pour STAGG® Chili over the potatoes and add salad as garnish. Option of sour cream. Serves 2

		FLAMING HOT NACHOS Ingredients One large pack of plain tortilla chips One 410g can of STAGG® Dynamite Hot Chili 2 jalapeno peppers, chopped 100g Cheddar cheese, grated Method Pre-heat the STAGG® Chili on the hob over a medium heat for 5-8 minutes or in a microwave on full power for 2-3 minutes. Sprinkle nachos over a large platter and spoon over pre-heated STAGG® Chili. Top with chopped jalapeno peppers and grated cheese and grill until cheese is melted. Serves 4

		FILO PASTRY PIES Brush four sheets of filo pastry with melted butter and layer on top of each other. Spoon STAGG® Vegetable Garden Chili into centre, gather up corners, press together to seal. Bake for 20 minutes at 190°C/ Gas mark 5/ 375°F until golden.

		SPEEDY CHICKEN CHIMICHANGAS Ingredients Four large soft flour tortillas Four small tomatoes, finely chopped Two spring onions, finely chopped 100g cheddar cheese, grated One 410g can of STAGG® Chicken Grande Chili Method Pre-heat the STAGG® Chili on the hob over a medium heat for 5-8 minutes until hot or heat in the microwave on full power for 2-3 minutes. Spoon the heated STAGG® Chili into the centre of the tortillas, roll up and place on a baking tray. Sprinkle over the chopped tomatoes, spring onions and grated cheese and bake in a pre-heated oven for 20 minutes at 200°C/ Gas mark 6/ 400°F. Serves 2

		BUTTERNUT BOATS Half butternut squash lengthways, scoop out seeds and fill with STAGG® Chicken Grande Chili. Top with grated Cheddar cheese and bake for 45-60 minutes at 190°C/ Gas mark 5/ 375°F.

		VEGETABLE GARDEN PASTA Toss heated STAGG® Vegetable Garden Chili into cooked pasta twists and scatter with Parmesan cheese.

		TORTILLAS Ingredients 4 soft flour tortillas One 410g can of STAGG® Chili One tub of ready-made salsa One tub guacamole dip Method Pre-heat the STAGG® Chili on the hob over a medium heat for 5-8 minutes or in a microwave on full power for 2-3 minutes. Spoon STAGG® Chili into soft flour tortillas and top with salsa and guacamole. Serve with salad. Serves 2

		LOW FAT POTATO WEDGES Ingredients 3 medium potatoes 2 tablespoons sunflower oil 1 410g tin STAGG® SILVERADO^TM Chili 3 tablespoons low fat fromage frais Fresh chopped chives to garnish Method Cut potatoes into wedges. Put potatoes into a baking tin and cover with oil. Bake for 40 minutes or until crisp on 200°C/ Gas mark 6/ 400°F. Heat STAGG® SILVERADO^TMChili on a medium heat for 5 minutes then spoon over potato wedges. Serve with fromage frais and fresh chopped chives for garnish.

		TACOS Cook taco shells according to instructions. Fill with shredded crisp lettuce, then top with preheated STAGG® SILVERADO^TMChili, chopped onion, tomatoes and spoonfuls of guacamole. Alternatively use pitta bread and serve with salsa for a tasty snack on the run.