Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup chunky salsa
1 cup shredded cheddar cheese – divided use
1 (16-ounce) can BUSH’S® BEST Chili Beans, undrained
3 tablespoons sliced green onions
3 tablespoons pitted sliced black olives (optional)
Tortilla chips

Directions:

1. Preheat oven to 350°F (175°C).
2. Combine cream cheese and salsa and spread in bottom of 9-inch pie plate. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives.
3. Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. Serve with tortilla chips.

Ingredients

* 2 tablespoons (2 turns around the pan) olive or vegetable oil
* 1 medium yellow skinned onion, chopped
* 1 large red pepper, seeded and chopped
* 1 large green pepper, seeded and chopped
* 1 large jalapeno pepper, seeded and chopped
* 4 cloves garlic, crushed and chopped
* 1 cup pale beer or vegetable stock/broth
* 1 (32- ounce) can crushed tomatoes
* 1 (14-ounce) can black beans
* 1 (14-ounce) can dark red kidney beans
* 1 tablespoon ground cumin
* 2 tablespoons chili powder
* 1 tablespoon cayenne hot pepper sauce, several drops
* 1 teaspoon coarse salt
* 1 cup spicy vegetarian refried beans

Toppings:

* 8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar
* Chopped scallions, whites and greens
* Diced fresh seeded plum tomato
* Blue and red corn tortilla chips or black bean tortilla chips, for dipping

Directions:

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine.

Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips.

Recipe courtesy Rachael Ray

Ingredients:

* 1/4 cup olive oil
* 1 1/3 cups chopped onion
* 1 large green bell pepper, chopped
* 6 garlic cloves, chopped
* 2 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch cubes
* 3 1/2 tablespoons chili powder
* 2 tablespoons tomato paste
* 1 tablespoon ground cumin
* 1 tablespoon dried oregano
* 2 15- to 16-ounce cans white beans, drained, juices reserved
* 2 15-ounce cans diced tomatoes in juice
* 1/2 cup chopped fresh cilantro

Directions:

Heat oil in heavy large pot over medium-high heat. Add onion, bell pepper, and garlic; sauté until vegetables begin to soften, about 5 minutes. Add chicken; sprinkle with salt and pepper. Sauté until chicken is no longer pink outside, about 5 minutes. Mix in chili powder, tomato paste, cumin, and oregano. Add beans, 1 cup reserved bean juices, and canned tomatoes. Simmer until chicken is cooked through and chili is thickened, about 25 minutes. If chili is too thick, add more bean juices by tablespoonfuls to thin. Season chili to taste with salt and pepper. Mix in cilantro and serve.

Source: epicurious.com