ring to a boil; add chili without beans and heat thoroughly, but do
br>Add both cans of chili to skillet and stir to
Slice up Velveeta brick into chunks in a big microwave safe bowl. Pour can of chili over it.
Microwave for 2 minutes, stir. Microwave 2 more minutes and stir.
Velveeta should be completely melted by now, but if not microwave 1 more minute and stir.
Dip tortilla chips into it, or we like plain Ruffles, too. Or I have dipped just tortillas in it, too. Enjoy!
Brown ground beef; drain.
Stir into chili and cream cheese. Cook in microwave in covered dish for 2 minutes or until cheese is melted.
Stir and serve with tortilla chips.
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.
Brown beef with onion, green pepper, salt and pepper.
Drain. Add catsup, chili sauce, kidney beans, chili seasoning, water and seasoning flakes.
Cook for 1 1/2 hours.
Add more water as needed.
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.
Brown hamburger in big pot with onion and green pepper.
Add canned tomatoes and paste, salt, chili powder and beans.
Mix together and then add 6 cans water.
Cook over medium heat for 1/2 hour.
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.
hen ready to cook the chili, mix all the canned items