A favorite chili cheese dip from Judy C.

INGREDIENTS:
2 pounds ground beef
2 medium onion, chopped
3 jalapeno peppers, chopped
3 tablespoons chili powder
1 can tomato soup
1 (16 oz) can tomato sauce
Salt and pepper to taste
1 pound Velveeta cheese

PREPARATION:
Saute meat, onion, and jalapenos. Drain off fat. (I blot with paper towels. Add chili powder, tomato soup (rinse can with water and add), and tomato sauce (rinse can with water and add). Add Velveeta in small chunks and stir until cheese melts.

Serve hot with chips. Keeping this warm in a crock pot is ideal. Recipe is easy to cut in half or freeze. Also good on hot dogs for chili dogs! Very versatile.

Hint: I cannot use raw jalapenos, so instead use jalapenos in escabeche – in other words, pickled, in a can!

Shared by Judy C.