Versatile Chili Cheese Sauce Recipes

VERSATILE CHILI-CHEESE SAUCE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in the sour cream, chilies and bouillon. Reduce heat to medium; cook and stir for 3-4 minutes or until heated through. Add cheeses and pepper. Cook until bubbly and cheese is melted, stirring occasionally.

ALL DAY VERSATILE SAUCE

Steps:

• In a large pot saute onion, garlic, oregano and basil in 1 tablespoon of olive oil. Add the neck bones and let simmer with the lid on until the onions are transparent. Note: if using ground beef cook with onion mixture.
• Once onions are clear, add the tomato sauce, tomatoes, tomato paste and water. If using meat in your recipe add at this time. Cover and simmer for several hours.
• Before serving, remove neck bones and discard.

CHEESE SAUCE

Steps:

• Heat milk in medium saucepan over medium heat until scalding, but not boiling.
• Add cheese and stir until melted. Turn heat to low.
• Stir cornstarch into cold water. Add mixture to cheese and stir until thickened, approximately 5 minutes.
• Serve immediately. NOTE: You may wish to place prepared sauce in a crock pot or kept on the stove on the lowest setting to be kept warm if using as a dip over an extended period of time. Stir occasionally.

VERSATILE TOMATO SAUCE

Steps:

• In a medium skillet over medium heat, warm oil and saute onions and garlic until caramelized; set aside.n
• In a large skillet over medium heat, cook ground beef until almost browned. Add onions and garlic and cook for 3 minutes.n
• In a large pot over medium heat, combine tomato sauce and stewed tomatoes; bring to a boil and then reduce heat. Simmer sauce for 15 minutes.n
• Stir pepperoni, ground beef mixture and green peppers into sauce; cover and simmer for 30 minutes.n
• Stir in mushrooms, garlic salt, salt, ground black pepper, onion powder, oregano and Italian seasoning. Simmer for 10 minutes and serve.n

VERSATILE CHILI-CHEESE SAUCE

Steps:

• In large saucepan, melt butter.
• Stir in flour until smooth; gradually add cream.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in sour cream, chilies and bouillon.
• Reduce heat to medium; cook and stir for 3-4 minutes or until heated through.
• Add cheeses and pepper.
• Cook until bubbly and cheese is melted, stirring occasionally.

TURKEY CHILI

Steps:

• In a large pot or Dutch oven, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally with a wooden spoon, until translucent and starting to brown at the edges, 5 to 7 minutes.
• Use a fork to fish the tomatoes out of the can and add them to the pot, leaving behind the juice for now. Season with salt and cook the tomatoes, breaking them up with the wooden spoon and stirring occasionally, until jammy and their liquid has reduced significantly, 5 to 7 minutes.
• Stir in the chili powder and cook until fragrant, just a few seconds. Add the ground turkey, season with salt and stir to combine, breaking up the meat with the spoon. (Don't worry about browning or cooking it through here, as it will do so when it simmers.) Stir in the reserved liquid from the tomato can.
• Use the fork to fish out as many chipotle peppers from the can as you would like, starting with two or three, and add to the pot, breaking them up with the wooden spoon, along with all of the adobo sauce. The more peppers you use, the spicier your final chili will be; if you like spice, just add the entire can. (Store any peppers you don't use in an airtight container in the refrigerator for up to a week and in the freezer for up to 2 months.) Fill the empty chipotle can with cold tap water, swish it around and add to the pot. Stir to combine.
• Bring the chili to a simmer over medium-high heat - you should see occasional small bubbles breaking the surface of the mixture - then cover the pot and reduce the heat to continue simmering over medium-low, stirring occasionally, until the liquid has reduced and the tomatoes have broken down, about 20 minutes. The chili should look thick and shiny, but not too thick that you couldn't ladle it into a bowl. (If it's too watery, then simmer with the lid off for another 5 minutes, stirring occasionally.) Taste and add more salt if desired. Serve with cheese, sour cream and cilantro, if using.