Friday, July 18, 2008

Freezer Friday - Cheesy Chili

Here is my new blog, dedicated to all things cooking and cooking related. I have decided that Fridays will be the day that I post a "freezer friendly" recipe. Please note, this one has some real kick to it, so if you like things a little less spice you may want to eliminate some of the green chilies. Yummy!

CHEESY CHILI
2lbs. ground beef
2 medium onion, chopped
2 garlic cloves, minced
3 cans (10 ozs each) diced tomatoes with green chilies, undrained
1 can (28 ozs) diced tomatoes, undrained
2 cans (4 ozs each) chopped green chilies
1/2 tsp. pepper
2 lbs. processed cheese (Cheez Whiz or Velveeta)

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.

Servings: 12

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