Well, technically, I guess this is Barb’s Sister-in-Law’s Chili Crack; and, you know it’s gotta be good, because:
her mom is the justly famous Aunt Beezy – of Aunt Beezy’s Soda Bread, and…
Just consider the leavings in this nine inch serving plate.
And there were only four of us at the table.
And this was just an appetizer.
All this said, I did make a few changes to the original, which calls for Hormel Chili (no beans), and an eight ounce block of plain cream cheese.
I went with Wolf Brand Chili (still no beans), and Philadelphia Spicy Jalapeño Cream Cheese Spread.
Note: the nice folk at Wolf Chili and Philadelphia Cream Cheese have provided no funding or sponsorship of this post; these are just two ingredients that I thought would work well together.
INGREDIENTS
•1 can chili (no beans)
•1-1/2 (7.5 oz) tubs cream cheese spread
•Shredded cheese (I used 4 cheese Mexican)
•Tortilla chips
Note: if you go the eight ounce brick of plain cream cheese route, let it soften to room temperature so you can spread it more easily.
The method is dead simple, and, since this is a microwave recipe, it all comes together in next to no time.
Spread the cream cheese over the bottom of a glass pie plate or quiche pan, then spread the chili over the top to cover, and then top with the shredded cheese blend.
Pop into the microwave and cook until the top layer of cheese is nicely melted, and the chili and bottom layer of cream cheese are both well heated through. Mebbe a minute or three total, depending on your ‘wave.
Serve with chips on the side.
Note: we have all found it better to give folks a plate so they scoop out a big spoonful of the dip to then enjoy with their tortilla chips. Of course, that may very well have been the reason just the four of us went through most of this plate.
Oh well. It was wicked good.