ouillon cubes, garlic, diced chili pepper (if used), tomato
In a greased baking dish, add Jiffy mix (shaped like pie crust).
Save several spoons of corn bread mix.
Pour in chili. Spoon corn bread mixture on top of chili.
Bake at 350\u00b0 until brown.
ring to a boil; add chili without beans and heat thoroughly, but do
In a medium saucepan over medium low heat, melt the processed cheese food. Stir in chili without beans and chili powder. Serve warm when thoroughly blended.
In a medium microwave safe bowl, mix chili without beans, Cheddar cheese, chunky salsa, and black olives.
Microwave the mixture on High approximately 3 minutes, until cheese begins to melt. Stir the mixture, and return to microwave. Continue cooking in microwave in 1 to 3 minute intervals, until thoroughly blended and hot. Serve with tortilla chips.
In 8-inch pie plate layer the following:
Spread softened cream cheese on bottom.
Spread contents of 1 can chili without beans over cream
cheese.
Sprinkle Velveeta cheese over chili.
Layer in a glass pie pan (do not grease pan) the cream cheese (spread on first), chili without beans and top with cheese.
Heat in microwave for 4 minutes.
Serve with chips.
In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.
Melt Velveeta cheese and cream cheese in saucepan or in a microwave.
Add diced chilies and chili without beans.
Heat until warm, stirring occasionally.
Serve in a fondue pot.
Heat chili without beans with sharp Cheddar cheese.
Blend well.
Serve in a chafing dish with corn chips.
iquid, add tomatoes, tomato paste, chili powder, salt and pepper and
Cut up chili roll and mix everything together.
Heat through until hot or bake in oven.
Also works good in a heated casserole dish or crock-pot.
Blend cream cheese until spreadable. Spread in 13 x 9 x 3 dish. Place sliced Monterey cheese on top of cream cheese. Spread drained cans of chili on top of Monterey cheese. Sprinkle cheddar cheese on top. Bake at 350 for about 20 minutes or until hot through and through. Serve with chips.
Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker set on low.
Let processed cheese melt, about 30 minutes.
Stir until thoroughly combined and serve warm.
Slice sausage in rounds; cook in skillet until medium brown. Take out of pan; set aside.
Pour off drippings.
Saute the onion and bell pepper in sausage pan.
Add chili hot red beans and tomato sauce; add garlic and chili powder to taste.
Add sausage.
Bring to boil; turn to simmer.
Cook for 20 to 30 minutes.
Cook rice separately.
Serve bean-sausage mix over rice.
Saute onions and bell pepper in small amount of oil.
Put in pan the sausage; turn and stir to light brown (about 10 minutes). Pour off grease.
Put in the tomato sauce, garlic powder, chili powder and chili hot red beans.
Bring to boil.
Cut down to simmer for about 30 minutes.
Pour over rice when ready to eat.
Put chili with no beans in a pan.
Heat upon stove.
Put cream cheese in and stir until melted in with chili.
Put the Mexican sauce and black olives in also.
Stir until completely mixed up, 15 to 20 minutes.
d add Chipoltle chili powder to taste, regular chili powder, and
ongratulations! You now have the best chili on the planet.
You
o stir in the navy beans. Randall's brand in the