Real Recipes From Real Home Cooks ®

dessert chili

(2 ratings)
Recipe by
Karen Habicht
Hackettstown, NJ

I was entering a Chili Cook-Off at work and wanted to try something completely different. What I came up with... COMPLETELY different. Hope you like it.

(2 ratings)
prep time 30 Min
cook time 30 Min

Ingredients For dessert chili

  • 4
    granny smith apples (peeled, cored & diced)
  • 1/2 stick
  • 1/3 c
    light brown sugar
  • 1/2 tsp
  • dash
  • 1 tsp
    chipotle chili powder
  • dash
  • 1 lg
    orange (the juice from)
  • crystalized ginger (a few pieces)
  • 1/4 c
    dried cranberries
  • 1
    bag of frozen pineapple
  • 1
    bag of frozen peaches
  • 1/2 c
    slivered almonds
  • 1/2 c
    chopped pecans
  • 1/2 c
    chopped walnuts
  • 1/2 c
  • 1 pkg
    cream cheese softened
  • 1/4 c
    milk (i used coconut milk)

How To Make dessert chili

  • 1
    Toast nuts on a baking sheet in a 350 oven until lightly toasted. Transfer to a bowl to cool. Toast the coconut next until lightly toasted. Transer this to another bowl.
  • 2
    In a large sauce pan, melt the butter with the spices & brown sugar until sugar is disolved. Add the diced apples, dried cranberries, and crystalized ginger. Saute for 5 minutes until the apples are well coated with the butter and sugar mixture.
  • 3
    Add the frozen fruit and the juice from one orange. Mix and let simmer until it reduces down (from the defrosting of the frozen fruit).
  • 4
    Reduce the heat, and let gently cook for about 10 minutes. You don't want it to break down into applesauce.
  • 5
    Mix the cream cheese with enough milk to make a thick but pourable mixture. Add this to the pot and stir until combined.
  • 6
    Add the toasted nuts to the pot and stir until coated. Cook for another 10 minutes.
  • 7
    Serve over pound cake. Or, serve over ice cream. I enjoyed it by itself in a bowl.
  • 8
    However you choose to serve it - top with the toasted coconut.

Categories & Tags for Dessert Chili: