2-8 oz. cans tomato sauce
2-8 oz. cans water
1 small onion or 5 tablespoons instant onion
1 1/2 tablespoons chili powder
1/8 teaspoon black pepper
2 teaspoon red pepper (crushed)
4 tablespoons Louisiana Hot Sauce
1 tablespoon Worcestershire Sauce
3/4 cup barbecue sauce
1 to 2 lbs. franks

Mix all ingredients except franks in pot. Cut small slit down the center of franks then add to pot. Bring to boil then cover and simmer 20 minutes. This recipe can be made hotter to suit your taste by adding more hot peppers.

1 can refried beans
1/2 package taco mix
8 crispy taco shells
3 cups shredded lettuce
2 medium tomatoes (chopped) or 1 large
2 cups grated cheese

Heat beans and taco mix over medium heat, stirring often. Spoon bean mixture into shells. Top with cheese, tomato & lettuce. Top with picante sauce if desired.

1 lb. ground beef (salt beef to taste)
1 lb. brick chili (if serving is for 2 use half of brick)
1 chopped onion (small)
1 can rotel (mashed) or diced
1 package taco mix
4 oz. sour cream
8 oz. velveeta cheese

Saute ground beef, onion and salt until well done. Drain. Melt chili and cheese. When melted add all other ingredients and let simmer 5 minutes. Serve this dip with tostitos or nacho cheese chips.

1 lb. ground beef
1 onion, chopped
1 package (1 ounce) chili seasoning
1 can (8 ounces) tomato sauce
1 cup water
1 can (15 ounces) hot tamales (remove papers and mash tamales)
1 can (14.5 ounces) diced tomatoes and green chilies
1 1/2 pounds pasteurized process cheese spread, cut into small cubes

Brown and crumble ground beef with chopped onion. Drain fat. Transfer meat and onions to crock pot type cooker and add other ingredients. Stir to combine. Heat until cheese is melted and mixture is smooth. Serve over chips or use as a dip.

1 (16 oz.) can refried beans
1 cup mild salsa
1 (4 oz.) can diced green chilies
1/2 cup shredded cheddar cheese
chopped green onion and sliced black olives

In medium bowl, combine beans, salsa and chilies; mix well. Spread into a 2-quart shallow baking dish. Sprinkle evenly with cheese. Bake at 400 degrees for 10 minues. Garnish with green onion and black olives. Serve with dip chips. Makes 6 servings.

1 lb. velveeta pasteurized process cheese spread, cubed
1 jar (8 oz.) picante sauce or salsa
2 tablespoons chopped cilantro (optional)

Microwave Velveeta Pasteurized Process Cheese Spread and Picante Sauce or salsa in 1 1/2 quart microwave-safe bowl on high 5 minutes or until velveeta pasteurized process cheese spread is melted, stirring after 3 minutes. Stir in cilantro. Serve hot with tortilla chips or vegetable dippers. Makes 3 cups. Microwave cooking time: 5 minutes

Conventional: In saucepan, stir together Velveeta Pasteurized Process Cheese Spread and picante Sauce or salsa over low heat until Velveeta pasteurized process cheese spread is melted. Stir in cilantro. Serve as directed. Prep time: 10 minutes.



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