Dip - hot Chili Cheese Dip

By á-47

Ingredients

• 1 lb. lean ground beef (90% lean)
• 1 cup chopped onion
• 1 can (16 oz) kidney beans, rinsed and drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14 1/2 oz) diced tomatoes in sauce
• 1 cup frozen corn
• 3/4 cup water
• 1 can (2 1/4 oz) sliced ripe olives, drained
• 3 tea. chili powder
• 1/2 tea. dried oregano
• 1/2 tea. chipotle hot pepper sauce
• 1/4 tea. garlic powder
• 1/4 tea. cumin
• 1 pkg (16 oz) Velveeta, cubed

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until no longer pink, drain. Transfer to a 5 qt. slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.

Cover and cook on low for 4-5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted.

Serve with corn chips.