October 17, 2009

Cheesy Chili

I serve this when the missionaries come over because it makes a ton. I also like to take it to ward chili dinners. My kids think it's great that you eat it with a chip instead of a spoon.

2 1/2 lb. ground beef, cooked (I usually use a pound)
3 cans (15-oz ea.) tomato sauce
2 cans (16-oz ea.) pinto beans, rinsed and drained (I sometimes use more to make up for less meat)
1 can (10-oz.) diced tomatoes & chilies (undrained)
2 envelopes chili seasoning
2 lbs. Velveeta, cubed
1 c. whipping cream or evaporated milk
Fritos Scoops chips

Heat all the ingredients together except for the Velveeta cheese and the whipping cream (and obviously the chips!). Once it's heated through add the cheese and stir until melted, then add the whipping cream. Serve with the chips, using them like spoons.

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