Directions

1. Turn on oven and pre-heat to medium temperature.
2. Put both Jacket Potatoes into the microwave and cook for 10 minutes.
3. Transfer both Potatoes into the oven and leave in for 20 minutes until crisp.
4. Next, heat the 410g tin of STAGG® Classic Chili in a pan, stirring occasionally until piping hot.  OR empty the Chili into a microwaveable bowl and cover loosely.  Heat on high for 2 to 3 minutes or until hot.  Stir halfway through cooking and before serving.
5. Take the Potatoes out of the oven and place on plates.  Cut open and season (if desired), and add butter.
6. Cover with STAGG® Chili, and add salad of own choice.  Eat with sour cream (if required).

Directions

 

• Heat oven to 350°F. Lightly grease 2 ½-quart baking dish. Cook macaroni according to package directions; drain well. Pour into large bowl.
• Toss chili, salsa, green pepper and chili powder with macaroni until well mixed. Stir in 1 ½ cups cheese. Spoon into prepared casserole. Top with remaining 1/2 cup cheese.
• Bake 30 to 35 minutes or until hot and cheese is melted and lightly browned.

 

Directions

1. Heat oven to 350°F. Grease 1 1/2-quart soufflé dish.
2. In saucepan, melt butter. Add flour, salt, mustard, cayenne and nutmeg; stir until smooth. Gradually add evaporated milk; cook and stir over medium heat until thickened. Add chili and cheese; remove from heat. Stir until cheese is melted.
3. In small bowl, beat egg yolks. Slowly pour egg yolk mixture back into chili mixture, stirring briskly. In separate bowl, beat egg whites until stiff peaks form. Carefully fold chili mixture into egg whites.
4. Pour chili mixture into soufflé dish. Bake 35 to 40 minutes or until soufflé is puffed and golden.

Directions

1. Cook spaghetti according to package directions; drain and keep warm.
2. Heat chili in microwave on HIGH 3 to 5minutes or until heated through.
3. Spoon chili over spaghetti, top with onions and cheese. Garnish with chopped fresh parsley, if desired.

Directions

1. Heat oven to 220°C. Spread chili into pie crust.
2. In bowl, mix together sour cream, olives and crushed chips. Spread over chili.
3. Sprinkle cheese over filling. Bake 10 to 15 minutes. Sprinkle with onions. Cut into wedges to serve.

Directions

1. Heat oven to 220°F.
2. In large frying pan over medium heat, cook bacon, capsicum and onion 10 minutes or until crisp; drain.
3. In bowl, combine chili, bacon mixture and hot sauce.
4. Roll out each package of pizza dough into rectangle; press perforations to seal. Cut each rectangle into 8 squares. Top 16 squares with chili mixture and cheese. Cover with remaining pizza dough squares. Pinch seams together. Tuck two sides of the square under and pinch the ends to form the shape of a football. Place on baking sheets.
5. Bake 8 to 10 minutes or until golden brown. Makes 16.

Directions

In large microwave-safe bowl, combine chips, chili and cheese. Microwave on HIGH (100%) 3 to 4 minutes or until hot; toss gently. Serve with sour cream and sliced spring onions, if desired.

Directions

1. Heat oven to 175°C.
2. Spread cream cheese spread over pizza bases. Spoon chili over cheese sauce.
3. Bake 10 to 12 minutes.
4. Top with shredded lettuce and diced tomatoes. Top with corn chips, olives and diced onions, if desired.