[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Chili Scoop Cups[/title][fusion_text]Week of September 1st to September 5th, 2008
CHILI SCOOP CUPS
1 Can (15oz.) Hormel No-Bean Chili 40 Tostitos Scoop Chips
1 Cup Shredded Cheddar Cheese 1/4 Cup Sour Cream
4 Green Onions, cut up small Chopped black olives, optional
In a saucepan, heat chili 5 minutes. Arrange tortilla scoop chips on a serving platter. Divide cooked chili evenly among scoops. Top with shredded cheese. Then top with about a teaspoon of sour cream. Sprinkle a little chopped onion over the top. Sprinkle on chopped olives if desired.
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