Grate the cheese.
Melt in saucepan the cheeses and chili (no beans).
Can be put in crock-pot on low heat to keep warm.
Stir occasionally. Serve with king size corn chips.
Heat Portuguese sausage in microwave on High for 5 minutes or until done.
Place on paper towel to remove oil.
Using a microwavable container, mix together chilies and Portuguese sausage.
Place onion, pepper and celery on top of meats and microwave on High for 5 minutes.
Mix meats with vegetables and heat on High for 5 minutes.
Brown hamburger.
Cook onion and celery ribs until tender. Combine with tomatoes, tomato paste, chili seasoning, chili (no beans), kidney beans, sugar, salt, pepper and chili powder to taste.
Simmer until you can't stand it any more.
Enjoy.
Combine cornmeal and cold water in a saucepan.
Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
Remove from heat and cool about 5 to 10 minutes.
Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
Spoon into center of the polenta mixture.
Cover and cook on low about 5 hours.
15 minutes prior to serving, top with cheese.
Combine turkey and garlic in frying pan and brown, drain grease well, and scrape into crock-pot.
Combine onion and green pepper in frying pan and saute until onion is just translucent and scrape into crock pot.
Add all other ingredients and stir until combined.
Cover and cook on low 6 hours (preferred) or high 3 hours.
In roasting pan, place onions and Serrano chili peppers. Cover; cook for 8 to 10 minutes over high heat, or until skin chars on chilies.
Stir in tomatoes and chili.
Cook for 15 to 20 minutes over medium heat, stirring occasionally.
Prepare vermicelli according to package directions.
Serve sauce over vermicelli.
Sprinkle with pumpkin seeds and cilantro.
Preheat oven to 400 degrees F (200 degrees C).
Pour the turkey chili into a 9-inch pie dish. In a bowl, whisk together the corn bread mix, milk, and egg until slightly lumpy; spoon the corn bread batter on top of the chili.
Bake in the preheated oven until the edges of the corn bread begin to brown and the center is set, 20 to 25 minutes. Sprinkle with Cheddar cheese and a dollop of sour cream.
Heat oven to 350\u00b0.
In medium bowl, stir together rice and soup.
Transfer rice mixture to greased 9-inch pie plate; press rice evenly over bottom and up sides to form \"pie crust.
Pour turkey chili into rice crust.
Bake, uncovered, for 25 to 30 minutes or until very hot.
Remove from oven; let set 5 minutes before cutting.
Top each serving with sour cream and sprinkling of green onions, if desired, and serve.
Layer cream cheese.
Spread chili.
Spread chili peppers, then spread Cheddar cheese.
Bake at 375\u00b0 for approximately 20 minutes. Microwave for about 5 minutes.
Serve with tortilla chips.
Spread cream cheese on bottom of glass casserole dish.
Cover with 1 can Hormel chili (no beans).
Sprinkle to cover with grated cheese.
Heat in microwave for 2 to 3 minutes, until cheese melts. Serve with taco chips.
Soften cream cheese; spread
into
small
loaf pan (6 x 10-inch).
Add one can
of chili (no beans).
Spread on salsa. Add grated cheese on top.
Bake
until\tcheese melts or pop in microwave until melted.
Eat with Mexican style chips.
requently. Next add in ground turkey and break up the meat
Brown turkey in large skillet or large, but shallow pot. After 1 minute, add onion, red bell pepper and spices. Cook until turkey is no longer pink.
Add canned ingredients and bring to a boil.
Reduce heat, cover, and simmer 30-45 minutes or until onions and peppers are soft.
If you have some wiggle room, garnish with light shredded jack and/or cheddar cheese, dollop of light sour cream, fresh cilantro, crushed tortilla chips, etc.
o high and saute until turkey is no longer pink, 7 to
Brown turkey with onion and green pepper until turkey is no longer pink.
Combine all ingredients in crock pot or slow cooker.
Cook on low 4-5 hours.
or 1-2 mins. Add turkey and cook for 5 mins
Brown turkey in a large pan sprayed with Pam until broken apart and brown.
Add green pepper and onion.
Reduce heat and cover.
Cook over medium heat until peppers are tender.
Add beans, tomatoes and chili mix.
Simmer 10 minutes and serve.
Spread cream cheese on the bottom of a microwave safe dish.
Next spread the can of chili on top of the cream cheese.
Pour the salsa on top of the chili.
Put cheese on top of the salsa.
Microwave until the cheese is bubbly & melted.
Stir water and refried beans together until beans are thin. (You can use less or no water if you don't want your beans so thin, but I like them that way).
Heat in a small saucepan just until warmed (about 4 minutes?).
Spread on tortilla.
Microwave turkey chili and spread over beans.
Top with enchilada sauce and cheese.
Fold in both edges and wrap. You may need to hold with a toothpick.
Microwave on high about 30 seconds.
n a skillet. Brown the turkey meat, breaking it up into