THIS IS THE BEST DANG DIP!!!

Just had to share! I had this at a party tonight and wanted to eat it all and lick the bowl! She used finely grated cheese.

Here is the chili beer cheese dip recipe:

1 "regular" package of cream cheese (softened)
1 can Hormel chili (no beans) 

1 cup of sour cream

3 cups shredded cheddar cheese

1 packet – 1 oz. Hidden Valley Ranch Dip Mix

½ can of any beer

Mix cream cheese, sour cream and ranch dip mix. Add cheddar cheese, stir. Add beer and stir. It’s a weird consistency at this point, similiar to curdled milk. Refrigerate for at least 3 hrs. (Overnight is best). Then add chili and top w/ more cheese to taste. Enjoy with crackers, pretzels or your favorite dipping food!

Easy White Chicken Chili

Chicken breasts and dry great northern beans are used in this chili, along with tomatoes & green chilies, chili powder, oregano and chicken broth.

( I'd use chili seasoning instead of chili powder & oregano & canned beans!!!)

Ingredients:

1 1/2 to 2 lbs. chicken breasts, boneless and skinless (2-3 breasts)2 (14 oz.) cans chicken broth
1 lb dry great northern beans (soaked in water overnight)
1 (10 oz.) can diced green chilies and tomatoes
1 tsp minced fresh garlic
1 Tbsp minced onion
1 tsp oregano
1/2 tsp salt (or to taste)
2 tsp ground cumin
1 tbsp chili powder
Add cayenne pepper, if you like it a little hotter!

Optional garnish ingredients:
shredded low fat cheddar cheese
lowfat sour cream
cilantro
baked tortilla chips

Method:

Cook chicken in some of the chicken broth till done. Remove chicken, reserving broth; allow chicken to cool. Shred chicken with two forks. Set aside. Dump water off of beans that have been soaking overnight. Add beans, all of the chicken broth, tomatoes, onion, garlic, seasonings and shredded chicken to a crock pot. Add more broth or water, if necessary, to cover beans. Cook on low 10-12 hours or on high 5-6 hours till beans are tender. (Add a little more liquid, if needed, to keep beans covered.) Also can cook on stove top in 4 qt. pan. Bring all ingredients to a boil then reduce heat and simmer until beans are done.

Notes: Serve in soup bowls, garnished with a dollop of sour cream, shredded cheese and a few coarsely crushed baked tortilla chips.

Number of Servings: 6

Chile Colorado (New Mexican Red Chili with Beef) Serves 4 to 6 People

                                                            To toast dried chilies as called for in the recipe that follows, (to develop their flavor), preheat the oven to 400°F (200°C). Wipe the chilies clean with a kitchen towel and spread them out on a baking sheet. Put the sheet in the oven and roast just until the chilies noticeably darken in color and give off a spicy aroma, (3 to 5 minutes). Watch carefully, removing the chilies from the oven as soon as they are ready, so they don't burn. Then, leave them uncovered at room temperature until cool enough to handle before you pull of their stems, split them open, and remove the seeds.

Ingredients:

20 dried Anaheim chilies, toasted, stemmed, and seeded (see above)

4 medium-sized garlic cloves, peeled

6 cups good-quality canned beef broth

1/4 cup vegetable oil

2 pounds good-quality stewing beef, trimmed of all visible fat and connective tissue, cut into 1-by-1/2-inch chunks

Salt to taste

Freshly ground black pepper

1/2 cup sour cream, for serving

1/2 cup dried oregano, for serving

Cooking directions:

In a blender or a food processor fitted with the stainless-steel blade, put the toasted dried chilies, garlic, and 2 cups of the broth and Process until the chilies are pureed. Transfer to a bowl and set aside.

In a large pot, heat the oil over medium-high heat, Season the beef generously all over with salt and pepper and sauté until evenly browned, stirring occasionally, about 5 minutes.

Carefully pour off half of the fat from the pot. Add the pureed chili mixture to the beef and sauté for 2 minutes more.

Stir in the remaining beef broth and 1 teaspoon of the salt. 

  

Bring to a boil, reduce the heat, partially cover the pot, and simmer, stirring occasionally, until the beef is very tender and the sauce is thick, about 1 1/2 hours.

To serve, ladle the chili into bowls and garnish with sour cream and oregano.

If you like, serve the chili over steamed rice or cooked whole pinto beans that you've cooked from scratch or heated from a can. Or use the chili as a filling for burritos.

OLD FASHIONED SIMPLE SAUCE

25 large ripe tomatoes, peeled, chopped and drained.
3 small green peppers chopped fine.
2 hot red peppers, chopped (optional).
6 medium onions, chopped fine.
2 cups vinegar.
2 cups sugar.
2 tbsp salt.
1tsp ginger.
2 tsp cinnamon
Combine ingredients and boil until thick, about 2 hours. Seal in sterilized jars or freeze