Dinner: Cheesy Chili Recipe

Ingredients

2 pounds ground beef
2 medium onions, chopped
2 garlic cloves, minced
3 cans (10 ounces each) diced tomatoes and green chilies, undrained
1 can (28 ounces) diced tomatoes, undrained
2 cans (4 ounces each) chopped green chilies
1/2 teaspoon pepper
2 pounds process cheese (Velveeta)

Instructions

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.

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