These make the ultimate after school snack. I’m pretty sure that my kids tell their friends when I’m making these because they come from near and far to eat. I know better than to just make a single batch of these, because that’s simply never going to be enough. It’s a great recipe for chili here that you can eat one night, and then use up the leftovers the following day for these tasty little bits of heaven. If you like chili cheese anything, you’re going to love these.
Check out what they are saying about this recipe over at The Recipe Rebel:
“Buttery, salty pretzels stuffed with chili and cheese — an unreal combination!”
You’re not going to believe this until you try it for yourself!
Ingredients
1 lb ground beef
½ medium onion, chopped
½ green pepper, chopped
a dash of Morton salt and pepper
1 540ml can Bush’s red kidney beans, rinsed
1 796ml (28oz) can diced tomatoes
½ cup Sweet Baby Ray’s barbecue sauce
¼ cup ketchup
2 tbsp worcestershire sauce
1 tbsp chili powder
Pretzels
1¼ cups water
3 cups all-purpose flour
3 tbsp brown sugar
1½ tsp instant yeast (original recipe uses active dry, so a swap would be fine)
2 liters of water for boiling
½ cup baking soda
2-3 tbsp melted butter
salt for sprinkling
about 12¼” thick and ½” square slices of cheese
2L water
½ cup baking soda
1 tbsp melted butter
coarse salt
sesame seeds
Instructions
Add water, flour, sugar and yeast to bread machine in order listed. Turn on the dough cycle. Check dough after 5 minutes to see if an additional tbsp of water or flour is needed for dough to come together.
Preheat oven to 425 degrees F.
When dough cycle is finished, remove from bread machine. Divide into 8 pieces to make medium-sized pretzels, or tear off and roll small pieces into balls for pretzel bites.
Prepare chili ahead of time so that it’s cold when you go to make your pretzels.
Pour dough out onto a well floured surface (it’s a sticky dough), and keep extra flour nearby. Pinch off a small section of the dough, and shape it like a small bowl in the palm of your hand.
Preheat oven to 425 degrees F.
Place a small spoonful of chili in your “dough bowl”, and top with a slice of cheese (the cheese must go on top, or it will be very difficult to close up). With one thumb on the cheese slice, carefully bring the dough up and around the filling. Pinch shut, and gently roll in your hands until somewhat round.
Bring water and baking soda to a boil. Boil pretzels for 15-30 seconds before drying on paper towel.
Place on a baking pan covered in greased tin foil. Bake in a 425 degree F oven for 8-12 minutes, until golden brown. Some might leak slightly, but once you bite into one, you won’t even be mad. I promise.
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Quick Tip: Use whatever cheese you prefer.
Thanks again to The Recipe Rebel for this tasty recipe.
