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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)


  • 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


  • 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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