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Mexican Mole’-Inspired Chili With Parmesean Puff Pastry Sticks Recipe

Photo by Kathy Whyte

Chili With Parmesan Puff Pastry Sticks (prep. time about 6 hrs. if using slow cooker) 

1 small onion, diced

1 bell pepper, seeded and diced

4 cloves garlic, diced

1  40 oz. can kidney beans

1  5.5 oz. can black beans

1  5.5 oz. can great northern beans (all beans drained and rinsed)

1  28 oz. can diced tomatoes

1  28 oz. can crushed tomatoes

1  8.7 oz canned corn

3 oz. unsweetened baking chocolate, diced

¼ tsp. cumin

1 Tbl. Each oregano, parsley flakes and basil

¼ tsp. each celery seed, red pepper flakes and habanero flakes

3 Tbl. Chili powder

¼ tsp. mustard four

Salt and pepper to taste


1 sheet puff pastry, thawed

1/3 C. shredded parmesan cheese

1 beaten egg 

In a large slow-cooker, combine the beans, vegetables, chocolate and spices. Stir well and set the cooker to high and cook for about five hours until the peppers and onions are tender. 

While the chili is cooking, heat oven to 375. Line a cookie pan with parchment paper.  Spread out pastry sheet on a lightly floured surface. Sprinkle the top with cheese and roll out pastry to about ¼ inch thick, pressing the cheese shreds into the dough as you roll.  With a pizza wheel, cut into 1 inch wide strips. Twist the dough into spirals and arrange on cookie sheet.  Brush with egg wash. Sprinkle with more cheese if you like.  Place the pastry into the refrigerator for about 15 minutes to allow the twists to become cold and the oven hot.  Bake until the pastry puffs and becomes golden, about 5 to 10 minutes. 

Serve with bowls of chili.

 If you are a real fan of chili, there is a chili cookoff taking place January 13, starting at noon at Finish Line Sports Café’ 1139 Upper Front Street, Binghamton.  A portion of the proceeds will benefit local charity. For more information, call (607)722-0831.

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