September 10, 2011

Slow Cooker Chili Cheese Dip

I adapted this recipe from the Taste of Home Southwest Cooking magazine.  It is a variation of the normal hamburger, rotel and velveeta recipe that my husband and I enjoy for game days.  This one adds more flavor and variation and might be our new "go to" cheese dip. 

1 pound ground beef
1/2 pound fresh chorizo, casings removed
1 can kidney beans, drained and rinsed
I can black beans, drained and rinsed
1 can hot rotel (do not drain)
1 can corn
1 can diced green chiles
1 can diced jalapenos
3/4 cup water
1 can sliced ripe olives
1 tablespoon chile powder
1 teaspoon cayenne chile powder
1 teaspoon hot sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
16 ounces Velveeta cheese, cubed

In a large skillet, cook beef and chorizo over medium heat until cooked through.  Transfer to a slow cooker.  Stir in the rest of the ingredients (other than cheese). 

Cover and cook on low for 4-5 hours; stir in cheese.  Cover and cook for 30 minutes or until cheese is melted.  Serve with corn chips.

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