Ingredients: |
Ingredients: 2 lbs very, very lean ground beef
3 bunches of green onions - chopped
3 to 4 cans diced green chilies (and/or 3 fresh roasted Anaheim green chilies, chopped)
3 cans Rotel Tomatoes with Green Chilies
3 Jalapeño Peppers
2 lb block of Velveeta cheese - diced
1–2 lbs shredded cheddar, Monterey Jack or Pepper Jack cheese
6 tsp ground cumin
4 tsp fresh ground black pepper
6 tsp red pepper flakes or a ground chili pepper
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Directions: |
Directions:Brown hamburger in a large frying pan or skillet. Drain all excess grease when meat is browned. Return hamburger to skillet and stir in Rotel tomatoes, onions and green chilies. Stir in ground cumin, pepper and red pepper flakes. Add cheese and heat until melted. Add Jalapeños.
Pour it into a crock pot and ENJOY with chips! |
Personal
Notes: |
Personal
Notes: The recipe above will produce a mild version. If you want to pack on the heat!:
Use a hot home grown pepper powder mix as commercial chili powders will be milder. Adjust the quantities to meet the heat preference of the group you are presenting it to. Remember, you can always add heat, but it’s hard to adjust if you make it too hot
Anaheim chilies will be mild, but you can use fresh roasted Hatch chilies, to add some heat. I would use about 8 fresh roasted, chopped green chilies in addition to or in lieu of the canned chilies to add heat. You can also put some directly in the dip and have additional chilies diced and served separately for the heat fanatics.
Use 4 to 8 Jalapeños to turn up the heat and pain even more. Like the chilies you can also serve them on the side.
Do all this and all I can say is keep a cool drink to douse the fire in your mouth, a dry towel to mop of the sweate dripping from your face and a box of kleenex to staunch the flow of snot that will be running like a river from your nose!
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This recipe for Chile Con Queso is from