Chili and cheese together are 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 is so good.
When I make homemade chili, I try to measure out 2 cups, and freeze it for when I make Texas Style Chili Dogs, and other recipes that call for chili. Then I have it available.
For our Super Bowl Party, I decided to use some of my homemade chili with 2 pounds 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
Note: Dip can be heated on the stove in a large sauce pan. The transfer to a crock pot, and keep warm for serving.
A "Little" Tidbit
"Eating words has never given me indigestion." -- Winston Churchill