It's so simple to make and gets such great applause, you'll want to keep this one right at the front of your recipe box.
You'll want to get the biggest box of processed, melt-able cheese product.
You can use real cheddar cheese, but doesn't melt nearly as well.
Depending on what you prefer, you want to get at least one pound of lean ground beef.
I will usually use three.
The rest is fairly standard:
- one can of bean-less chili (feel free to use homemade if you have the time to do so!)
- two jalapenos, seeded, rinsed and finely chopped
- six large cloves of garlic, peeled and finely chopped
- two medium sized, yellow onions, peeled and chopped
- two cans of diced tomatoes and green chili's (you can use real here, too!)
- two sprigs of fresh rosemary, leaves pulled from the stalk and finely chopped
- salt and black pepper
Begin to brown the beef and once there is only about a third of it left still pink, throw in the onions.
Once the beef is browned, go ahead and drain it well, then get it back in the pan over medium heat.
Now you can throw the rest of the vegetables in one by one, stirring each one in as you go.
Stir the chili in now, get the salt and pepper in to taste and let that simmer for about five minutes.
Once this is up to heat, I go ahead and get the cheese in.
Just let it sit on top of everything else covered, for another five minutes.
Slowly start stirring the cheese in, recovering and checking and stirring every five minutes until fully melted and blended with everything else.
Serve in small bowls along with your favorite tortilla chip, hot sauce, soda or beer!