Euna Mae's Cheese Grits and Chili

This chili is delicious and easy.  Serving it on top of cheese grits just takes it over the top!  It is from one of my favorite cookbooks - Love Welcome Serve by Amy Hannon.

1 small yellow onion, chopped

2 cloves garlic, chopped

2 lbs ground beef 

1 14oz can light red kidney beans, partially drained

1 14oz can pinto beans, partially drained

1 14oz can black beans, partially drained

2 cans diced tomatoes with green chiles

1 4oz can tomato paste

1 4oz can chopped green chiles

1 packet chili seasoning

1 packet dry ranch dressing mix

2-3 Tablespoons brown sugar

Salt and pepper to taste

-for the cheese grits-

1lb velveeta, cubed (I only used 8-10 oz.  You can also use shredded Velveeta.)

1 cup uncooked 5-minute quick-cook grits

2 cups of water

2 cups of milk

1 stick butter

1 teaspoon garlic powder

3 Tablespoons jarred chopped jalapenos and juice, optional (I did not add this)

In a large pot, saute onion olive oil. Stir in garlic and ground beef.  Cook until browned.

Partially drain  beans and pour into pot. Pour the tomatoes and chiles into the pot with the juice. Add in the remaining ingredients. Stir well. Bring just to a boil, reduce to a simmer and cook for at least 30 minutes. Add a can of water if you prefer.  (I added this.)

Meanwhile prepare cheese grits. In a large saucepan, bring water, milk, butter and salt just to a boil and stir in grits, whisking constantly so they do not clump.  Reduce the heat to a simmer and cook grits until they've expanded and gotten creamy, about 7-8 minutes. Over low heat, stir in cheese and garlic powder. Stir until cheese is melted and grits are smooth. Stir in optional jalapenos.  Add milk if needed.

Serve in shallow bowls ladled with grits to cover the bottom of the bowl, then filled with chili.