| Ingredients: |
2 cans (1 pound each) kidney beans
1 can (1 pound) stewed tomatoes
1 can (15 ounces) chili without beans |
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup milk
1 package (11 ounces) corn chips |
| Cooking
Instructions: |
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Combine beans, tomatoes and chili in large skillet. Place on grill 5 inches from medium heat or on range top; heat to simmering. Stir in cheese and milk. Simmer uncovered 1 hour or until mixture is consistency of thickened spaghetti sauce. Stir occasionally. Spoon over chips. |
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