Ingredients

1 pound processed American cheese, diced (recommended:
Velveeta)
1 can diced chilis and tomatoes (recommended: Ro'tel)
1 pound Cin Chili recipe follows, chilled

Instructions

Place the cheese
in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until
melted, about 10 minutes. Serve with tortilla chips.
( Note: this can also be cooked in the microwave) Cin Chili:
2 tablespoons olive oil
2 pounds ground beef
1 (14-ounce) can beef broth (recommended: Swanson's)
1 (8-ounce) can tomato sauce (recommended: Hunt's)

Batch one:
1 tablespoon onion powder
2 tablespoons garlic powder
1/2 teaspoon jalapeno powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon chicken bouillon granules
1 teaspoon beef bouillon granules

Batch two:
5 tablespoons red chili powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
2 teaspoons ground cumin
1/4 teaspoon brown sugar

Batch three:
1/8 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 teaspoons chili powder
1 1/2 teaspoon ground cumin

In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and
cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add
the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from
Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for
another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool
and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano
Peppers, Cin Chili Puffs, and Cin Chili Con Queso.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Inactive Prep Time: 3 hours
Difficulty: easy