Alright Escapist! I think that it's about time that we start our very own cookbook! I will start by giving one of my favorite recipes of all time [HEADING=2]Chili Cheese Dip[/HEADING]
Ingredients:
2 LARGE cans of No Bean Hormel Chili*
1 pound of Ground Hamburger**. (You can use any kind that you prefer, but I've discovered that ground sirloin works best)
1/2 to 1 brick of Colby and Monterrey Jack cheese. (Yet again, you can use whatever you prefer, but this is what I've discovered that works best. Also, you can change the amount of each cheese that you use.)
Directions:
1. Fry the hamburger in a 10 to 12 inch skillet, don't DRAIN!!! (If you have a giant pot, use that. It'll make it easier when cleaning later.)
2. Pour both cans of chili into a pot with the hamburger and cook until done, stirring occasionally.
3. While the chili is cooking, you will want start shredding the cheese with a hand shredder. Shred the cheeses into separate bowls and set in the fridge until the chili is done cooking.
4. When the chili is done, pour it into a crock pot if it's going to be eaten for a party that day. If not, a giant plastic bowl with a lid will work.
5. Mix in both cheeses, leaving just enough of each to melt on top of the dip when done.
And TA-DA!!! You have Chili Cheese Dip!! I like to use Tostido's Scoops to eat the dip, but you can use whatever tortilla chip you like.
*2 of the large can of chili is often enough to feed a small group of friends, but you can use more if needed.
**For every 1 LARGE can of chili, you use 1/2 pound of hamburger.
Ingredients:
2 LARGE cans of No Bean Hormel Chili*
1 pound of Ground Hamburger**. (You can use any kind that you prefer, but I've discovered that ground sirloin works best)
1/2 to 1 brick of Colby and Monterrey Jack cheese. (Yet again, you can use whatever you prefer, but this is what I've discovered that works best. Also, you can change the amount of each cheese that you use.)
Directions:
1. Fry the hamburger in a 10 to 12 inch skillet, don't DRAIN!!! (If you have a giant pot, use that. It'll make it easier when cleaning later.)
2. Pour both cans of chili into a pot with the hamburger and cook until done, stirring occasionally.
3. While the chili is cooking, you will want start shredding the cheese with a hand shredder. Shred the cheeses into separate bowls and set in the fridge until the chili is done cooking.
4. When the chili is done, pour it into a crock pot if it's going to be eaten for a party that day. If not, a giant plastic bowl with a lid will work.
5. Mix in both cheeses, leaving just enough of each to melt on top of the dip when done.
And TA-DA!!! You have Chili Cheese Dip!! I like to use Tostido's Scoops to eat the dip, but you can use whatever tortilla chip you like.
*2 of the large can of chili is often enough to feed a small group of friends, but you can use more if needed.
**For every 1 LARGE can of chili, you use 1/2 pound of hamburger.
