Isaacs' Home Recipes Main MainDish Recipes Cheesy Chili

Cheesy Chili

2 lb ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 oz each) diced tomatoes and green chilies, undrained
1 can (28 oz) diced tomatoes, undrained
2 cans (4 oz each) chopped green chilies
1/2 tsp pepper
2 lb process cheese (Velveeta)

In a large saucepan, cook the beef, onions and garlic until meat is no loner pink; drain.
Stir in the 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 the refrigerator; heat in a saucepan or microwave.

* 12 servings (3 quarts)

(Cooking magazine insert)