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Cooked by: Chef / Last Modified: 8/16/2008 / Number of Servings: 1 |
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Directions: Thaw and heat Skyline Chili in microwave for 7 minutes. While chili is
thawing, melt Velveeta cheese in saucepan with salsa over low heat. Add hot
chili to cheese mixture and stir. Put chili-cheese mixture in serving dish.
Garnish with shredded cheddar cheese and/or onions. Serve with tortilla
chips.
This is a popular Cincinnati recipe! You can also substitute cream cheese
for the Velveeta, but it's not as hot.
| Ingredients:
3 spinach, fresh
1 Pound(s) Ground beef
13 Ounce(s) Box;skyline original chili
1/4 medium tomato, fresh
1 Tablespoon(s) Vinegar
8 Ounce(s) Mild Mexican Velveeta cheese
1/4 small onion, yellow
1 Teaspoon(s) L&P sauce
1/2 Cup(s) Salsa; ( hot or mild)
1/2 pepper, red
12 Ounce(s) Tomato juice
1 Tablespoon(s) Green onions
1 garlic, fresh cloves
1 Tablespoon(s) Chili powder
1/4 rinsed & drained beans, kidney, white
1 Garlic - chopped
1/4 rinsed & drained beans, chickpeas, canned
1/2 Teaspoon(s) Allspice
1/4 rinsed & drained corn, canned
3/16 Teaspoon(s) Pepper
2 vinegar, balsamic
1 Onion - chopped
1/4 pepper
1 Can(s) Tomato sauce
1 1/2 shredded cheese, cheddar
1 Bay leaves
1/4 oil, olive
12 Ounce(s) Water
1/2 Teaspoon(s) Cinnamon
3/16 Teaspoon(s) Red pepper
1/3 Tablespoon(s) Salt |
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