Chili Fondue

The name “Chili-O” was trademarked in 1968. Oddly, in 2009 the mark expired, and it wasn’t re-registered until 2011. In 2007 the right to use the French’s Chili-O name on spice blends was licensed to ACH Food Companies, so it could’ve had something to do with the Rubik’s cube of an ownership structure confusing people. But all is well now, and Chili-O is still on shelves.

This recipe (minus the brand name on the seasoning mix) appeared in the March 2, 1971 edition of The Toledo Blade.

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Chili Fondue

1-1/2 lbs. natural Swiss cheese, shredded
1 envelope (1-3/4 oz.) Chili-O seasoning mix
2 cups Rhine whine or other dry white wine (or 2 cups apple juice)
Unsliced pumpernickel, or rye bread, apple wedges, cooked cocktail frankfurters, cherry tomatoes, cooked meatballs.

Combine cheese with contents of envelope of seasoning mix, stirring to mix well. Heat wine in fondue pot just to simmering. Add cheese mixture, a generous handful at a time, stirring to melt completely before adding the next handful. Keep hot over fondue burner. If fondue becomes too thick stir in a little more wine. 6 to 8 servings.

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