#2083 - Chili Dip

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 - 15oz. can Hormel chili (your choice of spiciness)
1/2 cup shredded cheddar cheese

Spray a glass pie plate with Pam. Spread the cream cheese over the bottom of the pie plate. Pour the chili over the cream cheese. Sprinkle the shredded cheddar cheese over the top of the chili. Microwave on high for 1 minute or until cheese melts. Serve with crackers or tortilla chips.

#32 - Chili

(by Shirley McNevich)

1 1/2 pounds ground chuck
1 medium onion
1 tsp. salt
1/2 tsp. pepper
1 pint home canned tomatoes or stewed tomatoes from the store
1/2 bottle of a 24 oz. size Heinz ketchup
2 tsp. chili powder
2 cans of kidney beans (40.5 oz. size) - Hanover brand if you can find them

In a Dutch oven, put in ground chuck, chopped onion, salt, and pepper. (If you like it spicier, you can also add chopped red pepper, chopped green pepper, or both) Add one cup of water and cook until meat starts to brown. Add tomatoes, ketchup, chili powder, kidney beans, and cook on medium heat for about 20 minutes. Serve heated.