Cheesy Chili Recipe

12

Ingredients

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1/2 teaspoon pepper
2 pounds process cheese (Velveeta)

Preparation

Step 1

In a large saucepan, cook the beef, onions and garlic until meat is no longer pink; drain. Stir in the tomatoes, chilies and pepper; bring to a boil.
Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted.
Serve immediately or allow to cool before freezing. May be frozen for up to 3 months.
To use frozen chili: Thaw in the refrigerator; heat in a saucepan or microwave. Yield: 12 servings (about 3 quarts).

Nutritional Facts
1 serving (1 cup) equals 396 calories, 25 g fat (15 g saturated fat), 85 mg cholesterol, 1,166 mg sodium, 13 g carbohydrate, 2 g fiber, 29 g protein.