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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    12 servings (about 3 quarts)

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
  • Optional: Sour cream, sliced jalapeno pepper, chopped tomato and minced fresh cilantro

Directions

  • In a large saucepan, cook the beef, onions and garlic until meat is no longer pink, breaking meat into crumbles; drain. Stir in the tomatoes, chiles and pepper; bring to a boil.
  • Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted. Serve immediately. If desired, top with sour cream, jalapenos, tomatoes and cilantro.

  • Freeze option: Freeze cooled chili in freezer containers; it may be frozen for up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Nutrition Facts
1 cup: 396 calories, 25g fat (15g saturated fat), 85mg cholesterol, 1166mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 29g protein.

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Reviews

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Average Rating:
  • sherrilimon
    May 13, 2019

    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.

  • tim
    Oct 30, 2018

    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.

  • Larry
    Oct 30, 2018

    I would add Kidnet beans as I like chile with beans

  • justmbeth
    May 28, 2018

    I made this because my son is not a fan of beans. It is a very heavy chili, almost dip like in consistency.

  • Dale
    Dec 12, 2017

    At last chili WITHOUT beans.

  • cbenne12
    Oct 23, 2015

    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.

  • annie350
    Jun 25, 2015

    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.

  • margo_wheeler
    Apr 14, 2014

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  • dawnmossey71
    Mar 26, 2014

    This was so cheesy I served it with scoops chips, and my family loved it, will be making it again

  • vewebber58
    Feb 11, 2014

    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.