Skip to Content
Menu
  • Save
  • Pinterest
  • Email
  • Facebook
  • Print

3 Chili Ideas for Non-Chili Weather

By Betty Crocker Kitchens
Created January 10, 2017
Chili Dogs
Wherein we prove once and for all that chili isn’t just for winter (looking at you, chili dogs!).

We know, we know, it’s summer, it’s hot and the last thing you want to do is stand over a stove to make a big pot of chili, but hear us out. 

Progresso is changing everything with their brilliant new shortcut chili. It’s available in two flavors, pork and beef chili with beans, and white chicken chili with beans. And here’s the best part: it’s microwaveable! So step away from the stove and get ready for three ways to enjoy chili in the dead heat of summer. 

Not-So-Chili Chili Dogs 

Chili dogs are a summertime staple, and now you can have them whenever the mood strikes (without a trip to the ballpark!). While the hot dogs are cooking, pop the chili in the microwave and you’ll be set in a matter of minutes.

Chili Dogs
Hot dogs and buns, chili, cheese, onions, relish

What you need: 

  • 4-6 hot dogs 
  • 4-6 hot dog buns 
  • Progresso pork and beef chili with beans 
  • Toppings: we like chopped onions, relish and shredded cheese 

Directions: 

  1. Heat gas or charcoal grill. 
  2. Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot. 
  3. Place chili in microwaveable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot. 
  4. Scoop chili onto the dogs (1/3 to 1/2 cup each depending on how many hot dogs you made) and garnish with toppings.

The Easiest Tacos of All Time

When it comes to simple summer dinners, these tacos in a bag can’t be beat. Effort level is minimum, while satisfaction level is off the charts. There’s something about eating out of a mini potato chip bag that just never gets old. And did we mention there are practically zero dishes to clean? That’s what we call a win-win!

Tacos in a bag
Chili, shredded cheese, onions, lettuce tomatoes, bags of taco chips

What you need: 

  • Progresso white chicken chili with beans 
  • 7 snack-size bags ranch or nacho cheese-flavored chips 
  • Toppings: try chopped onions, tomatoes, lettuce, green onions and shredded cheese 

Directions: 

  1. Place chili in microwaveable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot. 
  2. Spoon about 1/3 cup chili into each of the chip bags. Garnish with toppings of your choice. 

Not-Your-Momma’s Grilled Nachos 

For this super smart idea, we’re keeping the heat outside (where it belongs). Fire up the grill and load up a foil pan full of chips and chili, because it’s time for nachos. We recommend having a nice cool drink at the ready, because these are done in just a matter of minutes—and you’re going to want to dig right in!

Nachos
Chili, shredded cheese, shredded lettuce, chopped tomatoes, onions, scallions and tortilla chips

What you need: 

  • 5 cups tortilla chips 
  • Progresso pork and beef chili with beans 
  • Toppings: chopped tomatoes, shredded lettuce, salsa, chopped onion, scallions and shredded cheese 

Directions: 

  1. Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread chips in pan. 
  2. Place chili in microwaveable bowl; cover loosely. Microwave on high 45 to 60 seconds, stirring every 30 seconds, until hot. 
  3. Spoon chili evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil. 
  4. Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil.