Wednesday, April 3, 2013

Spicy chili cheese slow-cooker dip

Break up 1½ lbs. of pork or soy chorizo and cook in skillet to desired doneness. You'll need some oil to cook the soy chorizo. Trader Joe's soy chorizo is a good bargain. Similar products at local chain groceries can cost as high as twice as much.

Break up a frozen bag of peppers and onion stir fry, then process into squarish chunks. For fresh produce the portions should be 1 cup each of chopped onion, green bell peppers, and red bell peppers. Cook until soft with chorizo drippings.

Mash three 15 oz. cans of chili beans, chop ½ cup of pickled jalapeños, assemble spice blend with 1 tbsp. of chili powder, 1 tsp. each of dried cilantro, garlic powder, ground cumin, add a few pinches of salt and grinds of black pepper. I prefer Bush's hot chili beans and Vlasic sliced jalapeños. The seasonings all came from Graziano Brothers.

Assemble in slow cooker with 28 oz. can of tomatoes with chiles, 1 cup ghost pepper salsa and a 2 lb. brick of processed cheese cut into cubes. Obviously the most available brand of tomatoes and chiles is Ro-Tel, but Herdez makes a blend using serranos. For the ghost pepper salsa Mrs. Renfro's is the most widely available, through Kramer's Inferno or habanero Xxxtreme salsas make fine substitutes. Less fiery salsas would do per your tolerance for heat. I highly recommend Pace Cheese Melt over Velveeta, though it is hard to find. Its significantly cheaper and tastier, IMHO.

Heat on high for 30 min., stirring and scraping sides of slow cooker every 5 min. Turn down temp to warm. Eat!

The end result is some pretty study stuff. As a vegetable dip this would rate well. As a chip dipper you'd best go with large corn chips.

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