Cheddar Melt Chili

  1. 1 pound lean ground beef
  2. 3 cups hot water
  3. 1 package Hamburger Helper Cheddar cheese melt
  4. 1 cup Old El Paso salsa (any variety)
  5. 1/2 cup milk
  6. 1/4 to 1/2 teaspoon chili powder
  7. 1/3 cup milk
  8. 2 (15 ounce) cans spicy chili beans in sauce, undrained
  1. Cook beef in Dutch oven over medium-high heat, stirring occasionally, until brown; drain.
  2. Stir in hot water, uncooked Pasta, Sauce Mix, salsa, 1/2 cup milk, the chili powder and beans. Heat to boiling, stirring frequently.
  3. Reduce heat; cover and simmer 12 to 14 minutes, stirring occasionally, until pasta is tender.
  4. Meanwhile, stir Topping mix and 1/3 cup milk in bowl 30 seconds; set aside.
  5. Remove chili from heat; stir. Pour topping evenly over chili, or spoon over each serving.

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases