1 can chili beans, undrained
1 can kidney beans, drained and rinsed
1/2 pound ground beef
2 cans diced tomatoes, undrained ( I used bag of frozen diced tomatoes from garden)
1 cup salsa (I used homemade salsa canned from garden)
2 beef boullion cubes
2T onion powder
2T chili powder
1T minced garlic
1 8oz. package of cream cheese, softened at room temperature
1 8oz package of shredded cheddar cheese
tortilla or corn chips
Heat oven to 375 degrees. In glass pie dish, evenly spead cream cheese. In medium sauce pan over medium heat, brown ground beef. Add other chili ingredients and bring to boil. Reduce to low, cover and simmer for 30 minutes (*****PLEASE NOTE that you are making more chili than you will need for this meal. You can freeze for another time, or use for other dishes. I will be posting another recipe you can use this chili in later this week)
After 30 minutes, spoon 3 cups of chili into pie dish over cheese. Top with cheddar cheese. Bake at 375 for 20, or until cheese is melted and mixture is bubbly. Serve with chips.
We had this dish with corn, tomato slices and applesauce tonight. Check back later this week for the Chili Cornbread casserole I'll be making with the leftover chili!