CHILI'S SOUTHWEST CHICKEN CHILI
Source: Brian Kolodziej, vice president of culinary operations at Chili’s Grill & Bar’s main office in Dallas, Texas

1/4 C. vegetable oil
1/2 C. diced onions
11/3 C. diced green bell pepper
2 T. diced seeded jalapeño pepper
3 T. fresh minced garlic
4 1/2 C. water
8 tsp. chicken base
2 tsp. lime juice
2 T. sugar
3 T. cornstarch
3 T. ground cumin
2 1/2 T. ground chili powder
4 tsp. ground paprika
4 tsp. dried basil
2 tsp. freshly minced cilantro
11/2 tsp. ground red pepper
1/2 tsp. ground oregano
1/2 C. crushed canned tomatillos (see note)
1 (4 oz.) can diced green chiles, drained
2 (15 oz.) cans navy beans or small white beans, drained
1 (15 oz.) can dark red kidney beans, drained
3 lb. diced cooked chicken breast
Shredded cheese and sour cream for garnish (optional)
Tortilla chips

In 5-quart or larger pot, heat oil over medium heat. Add onions and sauté along with bell pepper, jalapeño and garlic. Cook until vegetables are tender. In another container, combine water, chicken base, lime juice, sugar, cornstarch and seasonings. Add to vegetable mixture. Add tomatillos and diced green chiles to pot; bring to boil. Add beans and chicken; simmer 10 minutes. Serve topped with cheese and sour cream if desired, with tortilla chips on the side. Yields about 4 quarts.

CHILI CON QUESO WITH MEAT

1 stick butter
2 lbs. Velveeta cheese,- chunked
1 sm. jar Pace picante sauce
1 c. milk
1 lb. sausage
1/2 lb. hamburger
1 sm. onion, diced
1 (8 oz.) pkg. cream cheese
2 tbsp. oil

In slow cooker: Melt butter, add Velveeta cheese and cream cheese. As it melts add picante sauce, stirring occasionally. When melted, stir in milk. In skillet add 2 tablespoons oil, saute onions then add sausage and hamburger. When done, add to cheese mixture. Real good used as dip with tortilla chips.

Chili Con Queso (Dip)
Recipe By: Carolyn Cloe
Crockpot

2 tablespoons butter
1 med. onion, chopped
1 large garlic Clove, thru garlic press
1 small can green chili peppers, chopped
1 small can evaporated milk
1 pound american process cheese, 3/4-in. cubes
1 tomato and green chilies, cut up in can
tabasco sauce -- to taste
accent® seasoning mix -- to taste
salt -- to taste

Melt butter in top of double boiler or in bowl in microwave oven. Add onion and garlic. Cook until limp; then add remaining ingredients. Cook
until thick. Serve with tortilla chips. Serve in chafing dish to keep hot.