Chili and cheese together is the quintessential combination that, when you eat it together, you have to scoop it up with a salty tortilla chip. With each bite you take, there is that taste of spicy chili, creamy cheese, and I add the heat of a slice of jalapeno. Oh my, it so good. When I make homemade chili, I try to measure out 2 cup, and freeze it for when I make Texas Style Chili Dogs, and other recipes that call for chili, and then I have it available. For our Super Bowl Party, I decided to use some of my homemade chili with 2 lbs. of Velveeta Cheese to make this tasty dip.
Texas Style Chili Cheese Dip
2 lbs. Velveeta Cheese, cubed
2 cups homemade chili
1 10 oz. can diced tomatoes with green chilies
In the bowl of a large crock pot, add the Velveeta Cheese, chili, and tomatoes. Cover the crock pot, turn on high, and heat until dip is smooth and creamy, stirring occasionally, for approximately 2 hours.
Note: Dip can be heated on the stove in a large sauce pan, transfer to a crock pot, and keep warm for serving.
Texas Style Chili Cheese Dip
2 lbs. Velveeta Cheese, cubed
2 cups homemade chili
1 10 oz. can diced tomatoes with green chilies
In the bowl of a large crock pot, add the Velveeta Cheese, chili, and tomatoes. Cover the crock pot, turn on high, and heat until dip is smooth and creamy, stirring occasionally, for approximately 2 hours.
Note: Dip can be heated on the stove in a large sauce pan, transfer to a crock pot, and keep warm for serving.
A "Little" Tidbit
"Eating words has never given me indigestion." -- Winston Churchill
Mmmmm... I've never had this dip. When I make rotel dip, I usually do the normal velveeta, sausage and rotel, but I love the idea of changing it up with some chili!!
ReplyDeleteI love this dip. I also loved your idea of reserving chili for use on chili dogs and in dips later on.
ReplyDeleteThis is a great dip to have on hand for get togethers. Love it! This one is a keeper. Thanks.
ReplyDelete