ith a copy of this recipe: http://www.guardian.co.uk
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.
Heat a large stockpot over medium-high heat. Cook and stir beef in the hot stockpot until browned and crumbly, 5 to 7 minutes; drain. Add green bell pepper and onion to ground beef; saute until vegetables are tender, 5 to 10 minutes.
Stir tomato juice, mild chili beans, hot chili beans, beer, chili powder, garlic salt, vinegar, allspice, red pepper flakes, and bay leaves into ground beef mixture. Cover stockpot with a lid and simmer at least 2 hours.
Place Ground Beef, Chili Mix, Kidney Beans and Tomato Sauce in a large 6 quart Crockpot and stir well. This makes a FULL POT so be careful!
Cook on low until hot and bubbly about 5 - 6 hours.
Add the Cheese and allow it to simmer on low for another half hour.
Serve with crackers or chips and enjoy!
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.
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.
Brown and drain the hamburger.
Sprinkle seasoning over hamburger and stir to coat.
Stir in water and bring to a gentle boil for about 2 minutes.
Add beans and tomato sauce.
Let simmer until warmed through.
Serve topped with shredded cheddar cheese and/or chopped onions and/or crushed saltines, if desired.
In a large saucepan, heat oil over medium heat.
Add onion. Saute for 3 to 4 minutes.
Add garlic.
Saute for 2 more minutes. Stir in tomatoes, peppers, chili powder, cumin, beans and cilantro. Cover and reduce heat to simmer.
Cook gently for 15 minutes, stirring occasionally. Serve with cornbread or over cooked elbow macaroni.
Yields 4 servings.
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.
Cook potatoes in lightly salted boiling water for 10-15 mins. Drain then toss with sweet chili sauce, mild chili powder and salt.
Heat olive oil in a large frying pan and cook potatoes with sauce for 4-5 mins, until softened and golden brown. Serve sprinkled with sea salt flakes and fresh ground black pepper.
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.
iquid, add tomatoes, tomato paste, chili powder, salt and pepper and
Cook ground beef in large saucepan until no longer pink; drain.
Add chili seasoning, cinnamon, beans and tomato sauce.
Add water to bring to correct consistency.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Serve over spaghetti, topped with cheddar and onions.
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.