These crackers are cute as can be and packed full of cheddar, chili and just a bit of kick.
Chili season is upon us! That means there’s a pot on the stove and a game on the TV almost every weekend. The back door is open, come on over!
Most of the time I make a venison chili with a mix of lots of beans and whatever else strikes my fancy. No two pots are the exact same, but they are similar and my husband’s favorite.
Every once in a while I will throw in a batch of Maw-Maw’s chili mac. It is a very mild hamburger chili that also has macaroni noodles in it. It is the chili variation I remember eating most when I was growing up.
Now every once in a while I like to switch it up even more with something like the Apple Ale Pumpkin Chili that is kissed with the taste of fall. I love a good white chili as well, but I can’t call it chili around my husband. It doesn’t meet the definition of chili in his eyes, but you are welcome to serve him a bowl as soup. 😉
No matter which chili variation we are serving, it’s really all about the toppings. If there isn’t sour cream and cheese available there will likely be a revolt!
Sometime we crunch up tortilla chips or corn chips in there as well. But we now have a new favorite, chili cheese crackers!
MiMi shared a recipe for cheese crackers very early on in the blog. I was tempted to remake those and update the pictures, but the cookie press was calling my name. I have the cutest fall inserts and I’ve been dying to play with them. Of course cookies would be fun, but crackers would be too!
I was tempted to just try MiMi’s dough in the press, but I was feeling a little spicy. So I had to kick it up a notch! Some chili powder and hot sauce added the fun punch I was looking for.
Little Dude had fun using the cookie press. We did some as intended, but made most of the crackers with two pumps instead of one.
We loved the way they looked and it made for a heartier cracker. I baked them off and put them in a container waiting for chili time to come.
That’s when my husband came in and snatched one. He thought they were some sort of spritz cookie so you can imagine the surprised look on his face when he bit into one! He was expecting sweet and got a cheesy chili wallop instead.
Ha! Poor guy, you’d think he’d expect the unexpected by now. But to be fair it is pretty common for me to have containers of sweets laying around!
Have you ever made your own crackers? They are easier than you’d think! What flavor variations would you try first?
More fun cracker recipes:
- 1 pound cheddar cheese, preferably block cheese
- 1/2 cup butter
- 1 3/4 cup flour
- 1/4 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 Tablespoon hot sauce
- 1 teaspoon Worcestershire sauce
- pinch of salt
- Preheat oven to 375°F
- In your food processor, pulse cheese until it is broken into small crumbs.
- Add butter and pulse a couple of times to mix
- Add remaining ingredients and pulse until the dough just comes together.
- Load into a cookie press and extrude onto baking sheets.
- Bake for 12-14 minutes. (We did a lot of ours with two squeezes instead of one for heartier crackers. These needed baked for closer to 16 minutes.)
Serving Size:1 Cracker
Amount Per Serving: Calories: 60Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 75mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g
All nutritional information is estimated and will depend on the exact ingredients you use.