Ingredients
- 2 (16 ounce) cans no-bean chili
- 1 (8 ounce) bag shredded cheddar cheese
Recipe
- 1 heat up the chili on the stove top.
- 2 mix in the cheese slowly, stirring. add more as it melts.
- 3 transfer to a dip bowl, or better yet, a small crock pot, as it thickens very fast as it cools down.
- 4 serve with tortilla chips.
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