Cheesy Chili
My six grandchildren enjoy feasting on big bowls of this zesty chili. It’s so creamy and comforting you can even serve it as a dip at parties.
—Codie Ray, Tallulah, LA
Takes: 25 min. • Makes: 12 servings
- 2 lbs. ground beef
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 3 cans (10 oz. each) diced tomatoes and green chiles, undrained
- 1 can (28 oz.) diced tomatoes, undrained
- 2 cans (4 oz. each) chopped green chiles
- ½ tsp. pepper
- 2 lbs. Velveeta, cubed
- Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro
- 1. In a large saucepan, cook the beef, onions and garlic until the meat is no longer pink; drain. Stir in tomatoes, chiles and pepper; bring to a boil.
- 2. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top chili with sour cream, jalapenos, tomatoes and cilantro.
Freeze option: Freeze the cooled chili in freezer containers for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
1 cup: 396 cal., 25g fat (15g sat. fat), 85mg chol., 1166mg sod., 13g carb. (9g sugars, 2g fiber), 29g pro.