Level of Difficulty: Super Easy
Serves 6.

2 quarts pre-made chili (we recommend Back to Basics from the Archive 2009 page)
1 (8 oz.) package cream cheese
1/2 cup sliced green onions
1 cup shredded cheddar cheese
1 (4.25 oz.) can sliced black olives, drained
2 cups shredded iceberg lettuce
1 large tomato, diced

Layer chili (hot or cold) in bottom of slow cooker. Break up cream cheese and distribute over chili. Sprinkle green
onions over cream cheese. Layer shredded cheddar and olives on top. Cover and heat on low for 4-6 hours. Top
with lettuce and tomato.
Devin for Seven Layered Chili
You can assemble everything first thing Sunday morning and have your chili ready by game time in the slow
cooker. If you don't want to use a slow cooker, just pile everything up in a casserole dish and heat in the
oven at 350 for 45 minutes or until bubbly. To serve, ladle into bowls and serve as is or with dippers on the