3cupsbeef or chicken stock(broth may be substituted)
2tablespoonscream
1 ½cupscheddar cheese, shredded
extra salt and pepper for taste
Instructions
Brown the beef and then add onions, peppers, and garlic. Cook until the onions wilt and any water cooks off.
Add chili powder, cumin, hot sauce, cayenne, paprika, oregano, salt, pepper, and Worcestershire; stir.
Add the tomatoes, green chiles, tomato sauce, beans, and stock. Stir. Simmer for 20 minutes, stirring occasionally.
Remove from the heat and stir in the cream. Then add the cheese, saving a little to use as garnish. Stir until the cheese melts. Serve with tortilla chips and a spoonful of sour cream and cheddar cheese. Add additional salt and pepper to taste if desired.
Notes
Slow Cooker Option
Brown the beef in a skillet (or in a slow cooker if it has a saute option). Add the onions, peppers, and garlic and cook until the onion wilts and any vegetable water cooks off.
Add the beef mixture to the slow cooker.
Then add all of the rest of the ingredients except the cheese and cream.
Cook on low for 4-5 hours.
Stir in the cheese and cream after cooking is complete.