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Chili Con Casa<br />
Nancy Anderson<br />
2 lb. Velveeta cheese<br />
2 large onions chopped<br />
2 medium ripe tomatoes<br />
1 ½ pounds ground chuck<br />
1 ½ pounds HOT Jimmy Dean sausage<br />
2 4 oz. cans hot green chilies (or chopped jalapenos)<br />
• Sauté both meats—drain well<br />
• Add onions, till they get soft<br />
• Add Velveeta cheese, cook over low heat, stir often<br />
• Fold in peeled diced tomatoes<br />
• Add chopped green chilies and juice (or jalapenos)<br />
Will keep for several days—if too thick, add warm milk<br />
Serve in chafing dish with large Fritos on the side!<br />
5
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