Bit
10-06-2004, 06:16 PM
Cheesy Chili (Quick Cooking 1999)
2 lbs ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 oz each) diced tomatoes and green chilies, undrained (Rotel)
1 can (28 oz) diced tomatoes, undrained
2 cans (4 oz each) chopped green chilies
1/2 tsp pepper
2 lbs process American cheese, cubed (Velveeta)
In a large saucepan, cook beef, onions and garlic until meat is no longer pink; drain. Stir in tomatoes, chilies, and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately or allow to cool before freezing. May be frozen for up to 3 months. To use frozen chili: Thaw in refrigerator and then reheat.
2 lbs ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 oz each) diced tomatoes and green chilies, undrained (Rotel)
1 can (28 oz) diced tomatoes, undrained
2 cans (4 oz each) chopped green chilies
1/2 tsp pepper
2 lbs process American cheese, cubed (Velveeta)
In a large saucepan, cook beef, onions and garlic until meat is no longer pink; drain. Stir in tomatoes, chilies, and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately or allow to cool before freezing. May be frozen for up to 3 months. To use frozen chili: Thaw in refrigerator and then reheat.