Cheesy Chili
My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty, you can even serve it as a dip at parties. —Codie Ray, Tallulah, Louisiana
Can you freeze Cheesy Chili?
Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Ingredients
- 2 pounds ground beef
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 3 cans (10 ounces each) diced tomatoes and green chiles, undrained
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (4 ounces each) chopped green chiles
- 1/2 teaspoon pepper
- 2 pounds Velveeta, cubed
- Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro
Directions
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1In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, 5-7 minute, crumbling meat; drain. Stir in the tomatoes, chiles and pepper; bring to a boil.
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2Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapeno, tomato and cilantro.
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