Cheesy Chili

Total Time

Prep/Total Time: 25 min.

  Makes

12 servings (3 qt.)

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

1. 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.
2. 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.

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 a little broth or water if necessary.

Nutrition Facts

1 cup: 396 calories, 25g fat (15g saturated fat), 85mg cholesterol, 1166mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 29g protein.