Cheesy Chili Recipes

Steps:

• Brown meat in large saucepan on medium heat; drain. Add peppers, onions and seasonings; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally.
• Add all remaining ingredients except cheese; mix well. Cover; simmer on low heat 30 min., stirring occasionally.
• Serve topped with cheese.

Steps:

• Mix 2 cups cooked rice, 1/2 cup sour cream, 1 cup chopped scallions, a 4-ounce can chopped green chiles (drained), 1 cup shredded cheddar, and salt and cayenne to taste. Butter a casserole dish and sprinkle with parmesan. Spread the rice mixture in the dish, sprinkle with more parmesan and dot with butter. Bake 20 minutes at 450 degrees.

Steps:

• Cook rice as directed on package, using 2 1/2 cups water.
• In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in onion, bell pepper, garlic, 1/2 cup water, the tomatoes and beans; cook about 6 minutes, stirring occasionally, until onion and bell pepper are tender. Stir in cheese product until melted. Stir in chili powder, cumin and salt. Cook 3 minutes longer.
• Just before serving, gently stir in cooked rice and cilantro. Garnish with additional chopped cilantro, if desired. Serve warm with tortilla chips.

Steps:

• Preheat oven to 450°. Place fries on an ungreased 15x10x1-in. baking pan; drizzle with oil and toss to coat. Bake according to package directions., Divide fries among four 2-cup baking dishes; top each with chili and cheese. Bake until cheese is melted, 5-7 minutes. Serve with toppings as desired.

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Add beef, onions and bell peppers; cook 6 to 8 minutes, stirring frequently, until beef is cooked through and onions are tender. Stir in taco seasoning mix, chili powder, garlic powder and salt. Stir 30 seconds.
• Stir in water, tomatoes, beans and chiles. Stir in macaroni; heat to boiling over high heat. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until macaroni is cooked through. Do not drain.
• Stir in 1 cup of the Cheddar cheese. Serve with remaining cheese, cilantro, green onions and hot sauce.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish.
• Warm oil in a small skillet. Use tongs to dip tortillas into the oil one at a time, turning to warm both sides. Sprinkle an even amount of Cheddar cheese down the center of each warmed tortilla. Roll tortillas to enclose cheese; place seam side down in the prepared baking dish.
• Combine the chili, onion, and half of the processed cheese in a large bowl. Pour the chili mixture over the tortillas; top with the remaining processed cheese.
• Bake in the preheated oven until hot and bubbly, about 20 minutes.

Steps:

• Brown meat with onions in Dutch oven or stockpot on medium-high heat; drain.
• Add beans, tomatoes, tomato paste, water and seasonings; mix well. Cover; simmer on medium-low heat 10 min. or until heated through, stirring occasionally.
• Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently. Stir in pasta.

Steps:

• Preheat oven to 400 degrees F.
• Whisk together the oil, chopped cilantro, chili powder, cumin, salt, garlic, pepper, and cayenne in a bowl; add the chicken and toss to coat.
• Transfer chicken to a foil-lined baking sheet and arrange the green pepper, onion, and tomato over each. Roast until the largest piece is just cooked through, and an instant-read thermometer inserted in the thickest part reads 165 degrees F, about 20 minutes.
• Remove the chicken from oven and immediately top with the cheese and serve as the cheese melts. Transfer the chicken to a platter or among plates and garnish with fresh cilantro leaves.

Steps:

• Heat oil in a large soup pot, add garlic, green pepper, mushrooms and onions. Cook until tenter, about 5 minutes.
• Add diced tomatoes, tomato sauce, chili powder, and cumin. Heat to a boil. Reduce to low.
• Add zucchini, kidney beans and corn. Simmer for 30 minutes.
• Add grated chedder cheese, and stir until melted into chili.
• Serve with rice or cornbread, more cheese, sour cream and onion.

Steps:

• 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.

Steps:

• In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil.
• Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours.
• Adjust with salt & pepper to taste.
• Remove Bay Leaves before serving.