FELIX'S CHILI CON QUESO
This longtime Houston favorite from Felix Mexican Restaurant has been reprinted many times in the Chronicle.

1/2 cup vegetable oil (see note)
1 onion, chopped
Salt and ground black pepper to taste
1/2 cup canned tomatoes
1/4 teaspoon cayenne pepper
1 1/2 teaspoons sugar
2 tablespoons paprika
Garlic powder to taste
1/4 cup each: flour and water
1/2 pound American cheese, grated (2 cups)

Combine oil, onion, salt, pepper, tomatoes, cayenne, sugar, paprika and garlic powder in heavy pot and simmer 25 to 30 minutes over medium heat.

Mix flour and water in small bowl; add to onion mixture gradually, stirring until smooth and thick.

Add cheese, stirring constantly to prevent sticking. Cook until well-blended and smooth.

Serve warm with tortilla chips.

NOTES:
Some readers omit the oil because they think the cheese has enough fat. If so, sauté the onion in 2 tablespoons hot oil to soften.

A similar recipe attributed to Felix's appears in the Houston Junior Forum cookbook, Buffet on the Bayou, but the sugar is omitted and paprika increased to 3 tablespoons.

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CASA OLE'S CHILI CON QUESO
Another oft-requested recipe from Chronicle files. This makes a large amount; recipe could be cut in half or thirds. This is adapted from the smallest batch Case Olé makes, which calls for 45 pounds of cheese. (LARGE RECIPE)

5 pounds American cheese, grated
3 1/4 cups (26 ounces) water, divided
1 1/2 cups chopped onion (see note)
1 cup each: chopped celery and green bell pepper (see note)
1/4 cup finely chopped jalapeno (see note)

Combine cheese and 3 cups water in the top of a double boiler and bring to a boil. Stir every 5 minutes.

While cheese is melting, combine onion, celery, bell pepper and jalapeño in saucepan and add 1/4 cup water. Saute over medium heat until vegetables come to a light boil.

When cheese has melted and is smooth, add vegetables and mix thoroughly. Simmer 5 minutes.

NOTE:
Amounts are approximate. The file recipe calls for 13 ounces chopped onion, 9 ounces chopped celery, 10 ounces chopped bell pepper and 1 3/4 ounces chopped jalapenos.