Once the weather gets cold (we're in Texas y'all, so that's usually after Thanksgiving), I convince Charlotte to make a pot of her famous chili.
Here at Boomer Brief HQ, chili is the go-to dish for a lot of things. We use it in the Tex-Mex classic Frito Pie, homemade burritos, as a sauce for our favorite tamales - and as a key ingredient in Chili Cheese Dip.
Chili Cheese Dip is my variation on the famous Velveeta-Rotel Queso Dip that's a staple of every tailgate and college dorm room. The chili makes the dip a lot heartier (not to be confused with heart-healthy - this is anything BUT!) and it takes the flavor to a whole 'nother level. We love it.
So you just add chili to Velveeta Dip?
I know it looks like a recipe typo, but it's the secret ingredient that'll have your guests saying how-did-you-do-that?
And you'll be all, BAM, HOW YOU TASTEBUDS LIKE ME NOW?! But that's only if you're channeling Emeril Lagasse and Tupac Shakur when you talk with your friends. Otherwise, you'll just smile and say something like, "It's an old family recipe." I'm good either way.
Chili Cheese Dip is great for game day, or even after a hard day at work. Prep time is less than 10 minutes and it only takes about 8 minutes to cook.
Cut Velveeta cheese into cubes and place in a large glass mixing bowl. Drain liquid from Rotel diced tomatoes and green chilies and pour the tomatoes over Velveeta. Add ½ can of Wolf Brand Chili (or your favorite brand) along with picante sauce, mustard, garlic powder, ground cumin and onion powder. Stir until ingredients are thoroughly mixed.
Place in microwave oven, set it on "High" and cook for 3 minutes. Remove bowl and stir dip. Place dip back in microwave oven and cook it on High for 2 minutes. Remove bowl and stir dip. Continue microwaving and stirring until cheese is melted and dip is hot. Serve with your favorite tortilla chips or Fritos corn chips.