![fine dining experience](admin/recipeuploads/1708071814.jpg)
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
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
Directions
- In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, 5-7 minutes; crumble meat; drain. Stir in the tomatoes, chiles and pepper; bring to a boil.
- Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro.