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Habenero Chili Cheese Dip
You can make this as hot or as mild as you want. Eats like a meal....
you will need a crock pot and a large skillet.
1 loaf velvetta (big one)
1 pound hot/spicy BFast Sausage (Owens Bold Country works best)
1 pound ground beaf (lean)
2-5 med size habenero's
4-5 cans chili NO BEANS spicy or hot prefered (Wolf Brand is best)
1 large bag of your favorite tortila chips
1. Roast your habenero's in the oven for about 15 minutes at 300 (this isnt for the faint of heart, it will clear out your sinus'.
2. While roasting the peppers starting cubing the velvetta and turn on your crock pot.
3. Add a layer of cheese to the crock pot and cover
4. once the peppers are roasted dice them up remove the seeds and grind them up further for a hotter dip
5. Brown the suasage and meat together in a large skillet with the peppers.
6. While the meat is browning add one can onto the cheese already in the crockpot then add another layer of cheese on top.
7. Once meat is browned thoroughly drain very well.
8. Add the mean, rest of chili and cheese in layers to the crockpot
9. Cook on high for 2 hours stiring every 15 minutes until all is well incorporated.
Note, 2 habenero's is for the average gringo, I am not your average gringo I like 4. 5 habenero's is too hot for me. If you grind the seeds you only need 2 peppers. I have no time for grinding seeds.
I've made this stuff for years, you can eat it like queso, put it and a little sour cream on a torilla, or eat it with a spoon. Goes very well with Shiner Blonde or Miller Lite.
Diclaimer, if you add more than 3 Habenero's I am not responsible for your marital problems.
2005 F250 4X4 CC 6.0 FX4 Lariat
Lots of Toys, cylinder count is now 31: