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OUTDOOR GEEZER'S CHILI
CHEESE DIP
2 lb loaf Velveeta cheese
2 cans chili without beans2 envelopes dry chili
seasoning
2 tbs onion powder
2 tbs garlic powder
1 tbs red pepper
1 tbs dried red pepper
1 tbs coriander
1 tbs cumin
1/2 bottle Tobasco sauce
water
Heat 2 cups water in Dutch oven. Cut Velveeta into
1in squares and melt over medium heat stirring
constantly. Add more water if too thick. Stir in chili
without beans. Stir in dry ingredients. Add Tobasco
sauce. Serve warm over nachos, tortilla chips, or
dip with Fritos.
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