Chili Dip -- Quad-Cities Online Recipe Book
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Chili Dip

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Ingredients

1 pound ground beef
1 cup water
1 green pepper, chopped
1 medium onion chopped
1 package (8 ounces) cream cheese
1 can (8 ounces) tomato paste
1 package (1.25 ounces) chili seasoning
1 can (16 ounces) chili beans
4 ounces grated cheese

Instructions

In a large skillet, brown the meat. Add 1/4 cup of water, then add pepper and onion, and brown the vegetables. Turn heat to low and melt in cream cheese. Add tomato paste. Mix in chili seasoning with 3/4 cup of water. Add beans and grated cheese. Transfer to a slow cooker and cook on low 1-2 hours. Serve warm with taco chips or corn chips.

Sharon Dillon, Rock Island



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  Today is Sunday, July 27, the 208th day of 2014. There are 157 days left in the year.

1864 -- 150 years ago: The Rock Island Paper Mill is now operating. It is an establishment which our people ought to encourage by saving all rags for the mill, where you can get cash and the highest prices for them.
1889 -- 125 years ago: E. W. Robinson purchased from J.T. Miller the livery stable on the triangle south of Market Square.
1914 -- 100 years ago: Henry Kramer was elected president of the Tri-City Typothetae Franklin Club, which took the place of the Tri-City Ben Franklin Club.
1939 -- 75 years ago: Mrs. Floyd Furh, Illinois City, was first-place winner in the second annual Gov. Horner Farm floral contest.
1964 -- 50 years ago: Nearly 4,000 people are expected to attend weekend sessions of the Jehovah's Witnesses Assembly being held at the Masonic Temple.
1989 -- 25 years ago: The B-29 Super-Fortress bomber is impressive looking, and it did the job during World War II. Its claim to fame is dropping the atomic bombs in Japan to end the war. Only one B-29 is operational in the world today. It is on display at the Quad City Airport in Moline until Friday.






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