Cheesy Ground Beef Chili For A Crowd Recipes

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:

• 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:

• 1. 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.
• 2. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in cheese until melted.
• 3. Serve immediately or allow to cool before freezing. **May be frozen for up to 3 months.

Steps:

• Brown meat in large saucepan; drain. Stir in water and chili powder. Bring to boil.
• Stir in Pasta; cover. Simmer on medium-low heat 12 min. or until pasta is tender. (Do not drain.)
• Add beans, salsa, tomato sauce and Cheese Sauce; cook and stir until chili is heated through.

Steps:

• In a stockpot, cook the beef, onion, green pepper and celery over medium heat until meat is no longer pink and vegetables are tender; drain., Stir in the beans, tomato puree, salsa, tomatoes, broth, water, seasonings and, if desired, browning sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes or until chili reaches desired thickness. If desired, garnish with chopped onion and cheese.

Steps:

• In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.
• Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.
• Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.
• Heat oven to 350°F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet. Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.