Ingredients: 1 can (15 oz) Chili beans, undrained (I used Bush’s),1 teaspoon New Mexico chili powder,14 ounces chorizo,14 ounces chorizo,1 teaspoon Your favorite hot sauce,16 ounces Velveeta® Mexican Mild, cubed to ½”,3/4 cup Whole milk
Instructions:
- Brown the chorizo in a non-reactive skillet over medium-high heat.
- Add the beans and bring just to a simmer.Reduce the heat to medium-low, add the cheese and let it melt.
- Add the milk, chili powder and hot sauce, then bring back to a low simmer.Reduce heat to low.Mash the beans gently with a potato masher and stir to recombine.
- Serve warm with tortilla chips and enjoy!Note: You can adjust the consistency of the finished dip by adding milk to make it thinner, or by letting it reduce to tighten it up.
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