Cheddarhead Cheeseburger Chili
This thick, mild chili topped with traditional cheeseburger fixins makes a great bowlful.  This also works
great as a dip for tortilla chips.  Serve with toasted kaiser rolls on the side or put it all together for a
cheeseburger chili Joe.

Level of Difficulty - easy

Serves 6.

3 lbs. ground round
1 large onion, diced
1 can (14 1/2 oz) beef broth
2 cans (10 ¾ oz) tomato soup
¼ cup yellow mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 tablespoons chili powder
2 tablespoons ground cumin
10 oz Velveeta cheese, cubed

½ head iceburg lettuce, shredded
1 onion, minced
1 large tomato, diced
1 cup hamburger dill pickles, chopped

In a large stockpot over medium-high heat, brown the ground beef with the onion.  Cook, stirring
occasionally until the mixture is coarsely crumbled and no visible pink remains.  Drain. Add beef broth,
soup, mustard, Worcestershire sauce, salt, pepper, chili powder and cumin.  Bring to a boil over
medium high heat.  Adjust the heat to low and simmer for 30 minutes, stirring occasionally.  Add the
Velveeta and continue cooking until the cheese has melted.  Adjust salt and pepper to taste.

To serve, ladle chili into bowls and top with lettuce, onion, tomatoes and pickles.  

Special Teams:
ice cold beer
oven fries
apple squares or brownies