Cheesy Chili
My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty you can even serve it as a dip at parties. —Codie Ray, Tallulah, Louisiana
Ingredients
- 2 pounds ground beef
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 3 cans (10 ounces each) diced tomatoes and green chiles, undrained
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (4 ounces each) chopped green chiles
- 1/2 teaspoon pepper
- 2 pounds Velveeta, cubed
- sour cream, sliced jalapeno pepper, chopped tomato, minced fresh cilantro, optional
Reviews
We served it in tortilla bowls. It was really good, very filling. I followed some of the reviewers suggestions and only added 1 pound of the Velveeta cheese. I did use the Mexican flavored Velveeta. Some reviews said it had too many tomatoes, so instead of using a 28oz can of tomatoes, I just used one of the 10oz. I added a tiny bit of cumin and chili powder. We also served it with Fritos scoops. We topped it with tomatoes, cilantro, cheese, sour cream and jalapenos. I wish this site would let me leave a picture.
No disrespect intended but with 2 pounds of Velveeta in this, I don’t see how you can call this chili. Sounds like a good dip though.
I would add Kidnet beans as I like chile with beans
I made this because my son is not a fan of beans. It is a very heavy chili, almost dip like in consistency.
At last chili WITHOUT beans.
Very tasty! I think the amount of tomatoes was a bit much, but otherwise was a wonderful meal. Great alternative for those who do not like beans in their chili.
this was ok. my family favors the more traditional tomato sauce based chilis with beans. we found all of the tomatoes to be overwhelming, so i have spent half the night picking out all the tomatoes and im going to try adding a can of black beans to hopefully try and savage this dinner so we can have leftovers tomorrow night.
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This was so cheesy I served it with scoops chips, and my family loved it, will be making it again
I needed something quick for dinner, and saw this recipe in a little booklet I'd just purchased so decided to try it. I only had one can of the diced tomatoes and chilies, but as I just wanted to make half the recipe, I used the one can and added a 14.5 oz. can of chili ready tomatoes that had seasonings in them in place of a plain can of diced tomatoes. I used a little more water, and added a few tablespoons of packaged chili seasoning. I used Mexican-style Velveeta, but only used one half a pound and the soup was plenty cheesy. We served it with crushed tortilla chips, a little grated cheddar and Jack cheese, ( I had little bits of those two kinds that needed to be used up), and we put dollops of sour cream on top. It tasted great! Will make again.