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Looks like Monday, north Texas will finally be getting some cooler weather!! Let’s make some chili!
What you will need:
- 2 pounds ground beef
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 3 cans (10 ounces each) diced tomatoes and greed chilies, undrained
- 1 can (28 ounces) diced tomatoes, undrained
- 2 cans (4 ounces each) chopped green chilies
- ½ teaspoon pepper
- 2 pounds processed cheese (Velveeta)
Directions:
- In a large saucepan, cook beef, onions and garlic until meat is no longer pink; drain.
- Stir in tomatoes, chilies and pepper; bring to a boil.
- Reduce heat; simmer mixture, uncovered, for about 10-15 min.
- Stir in cheese until melted.
- Serve immediately or allow cooling before freezing, may be frozen for up to 3 months
Feel free to add your own variations!
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Cindi is also the Dallas Small Farms Examiner. Categories include sheep, goats, rabbits, cattle, pigs, chickens, news, history, showing, agriculture, misc farm, weather, dogs, college, fire, and Guardians.
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