Susan's Hot Cheese Dip

1 lb Velveeta Cheese
2 cans Cheddar Cheese Soup
1 8oz jar Taco Sauce
1 4oz can Green Chilis 

Heat all ingredients slowly in small sauce pan, crock or fondue pot.

Serve with Taco Chips

This recipe can be halved.

Jeanne's Sloppy Joes

Popular for Family Gatherings or Pot Lucks.
Recipe States: Serves 20 Hungry Men!

Brown & Drain
4 lbs Ground Beef
1 C Chopped Onion

Mix in Crock Pot:
4 oz Ketchup
1 C Water
1/2 C Chopped Celery
1/4 C Lemon Juice
2 T Brown Sugar
1 T Worchestershire Sauce
2 T Vinegar
1/2 tsp Dry Mustard
1 tsp Salt

Add Beef Mix to Crock Pot
Simmer

Serve on Hamburger or Slider Buns

Not So White, But Hot Chicken Chili

2 large (leftover) chicken breasts cooked and cubed
1 can Ro*Tel® diced tomatoes
1 can Black Beans
1 can Garbanzo Beans
4 ribs chopped celery
1 large chopped and browned onion
5 chopped jalapeños
2 cloves chopped fresh garlic

Homegrown and dried:

• cilantro
• parsley
• oregano

lime juice
1 cup Shelton's fat free - low sodium - gluten free chicken broth **
1 1/2 cups water

To Taste:

• cumin
• mexican chili pepper
• cayenne pepper

Cube, chop, sprinkle & dump all in the crock pot and cook on high for 5 hours - longer on low.

Serve with chips, corn bread, tortillas or over a baked potato.

Hot Chicken Chili with Cocina Selecta Queso Quesadilla Cheese and Mom's Corn Bread

**Lowest Sodium of any canned chicken broth I've seen
(and it was in the clearance bin at Super One for .50 cents! - SCORE!)

White Chicken Chili

3-4 cooked chicken breasts* (browned, baked or grilled - grilled is best for flavour)
1/2 large sweet onion**chopped
1-1/2 c sliced portabello mushrooms***
1-1/2 cup frozen kernel corn
1 cup sliced celery
1 yellow pepper chopped
4 chopped jalapenos
1-2 chopped habaneros
1 can black beans****rinsed and drained
1 can garbanzo beans****rinsed and drained
1/2 cup chopped cilantro
1 lime for juice

1 cup white wine or (1 can of beer, and less broth or no broth)

1-1/2 cup chicken, turkey or vegetable broth
2-3 cloves garlic or up to 1 bulb
2T. cumin

1t. white pepper

1/4 t. cayenne pepper
1/2 t. chili powder

If you don't feel this chili is thick enough - you can let it simmer longer uncovered, or you can mash up some of the beans to release more starch, or add some refried beans, or crushed tortilla chips, or 1-2 tortillas chopped very fine, as they will be absorbed into the chili. You can also use masa harina (corn flour), flour or cornstarch (use approx 1-2T mixed with a little water or some of the chili juices, then add to the pot so it doesn't clump.) You could also add in a few chopped potatoes to add starch as well.

Optional:

Shredded Monterrey Jack, Pepper Jack, Mexican Cheeses, or whatever you like for garnish

Sour cream

Tortilla Chips

Cilantro for garnish

Baked Potatoes - Topped with this chili, cheese and sour cream for a very hearty meal

Dump all ingredients into a crock pot (on 3-4 hrs on high/or 6-8 hrs on low) or dutch oven (45 min) I like the crock as the flavours simmer longer. Also, like any chili, it's better the next day.

All ingredients are up to the tastes of the cook or your families.
Feel free to use fresh, frozen or canned ingredients as you see fit.
This recipe is a compilation of ingredients from several different recipes people have given me, or I have tried.
Feel free to ad-lib your own ingredients, or use more or less hot peppers

* You may use other chicken meat, or even turkey, or chorizo
** You may use other onions (white, red, yellow - I just prefer sweet)
*** You may use plain white or canned mushrooms, I just prefer portabellos.
**** You may substitute chili, great northern, cannelloni, white, pinto, kidney, or other beans. I used different kind, but mainly black and some other kind. You may also use raw beans instead of canned, but be sure to cook them through thoroughly so they aren't hard. When I have more time, I use raw beans.

Enjoy!