Mad Trapper Chili
Dip Preparation: Combine whole bag with 1 cup mayo and 1 sour cream. Chill 2 hours. Enjoy with crackers, veggies or bread sticks!
Bake Prep: Combine whole bag, 1 cup mayo and 250g cream cheese (brick), softened. Add 250 ml can of either refried beans, chick peas, canned jalapeno’s. Sliced bell peppers, or cooked kidney beans. Pour into buttered dish and bake at 400F (205C) for 12 minutes or until hot and bubbling! Serve with chips, sour cream and diced jalapeno’s!
Soup Preparation: Combine whole bag with 2 cups boiling water.
If you’re in a rush, add to 2 cups boiling water, add 1/2 cup salsa, or diced tomatoes. Add a cup ground cooked hamburger and 1/2 cup of clamato and a beer of your liking! Add salt and pepper to taste ~ Enjoy!
If you have time, saute’ a cup or two of ground beef, elk, bison, chicken, turkey or spicy sausage. Add onion and a generous helping of butter until soft and translucent in color and texture. Add to 2 cups boiling water as above...
Sliced bell peppers, cooked kidney beans
2 tablespoons brown sugar (optional)
1 28-ounce can diced tomatoes
1 cup freshly sliced mushrooms (optional)
1 cup red wine or 1 beer of choice
1/2 cups fresh chives chopped fine
2 cups sour cream
1 can green chili peppers (optional)
Salt and pepper to taste
Optional toppings: sour cream, grated cheddar cheese and/or guacamole with tortilla chips.
soup stock: dextrose, salt, chicken fat (rosemary extract) corn flour, hydrolyzed plant protein, yeast extract, onion, celery, garlic, sugar, silicon dioxide, corn syrup solids, spices, disodium guanylate, disodium inosinate citric acid, parsley; minced onion, jalapeno diced, chives and 2 chili peppers!