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Chili Cheese Dip
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Meaty, cheesy and a little spicy.
|1 lb ground beef|
|1 cup chopped onion|
|1 can black beans, rinsed and drained, 16 oz.|
|1 can kidney beans, rinsed and drained, 16 oz.|
|1 can diced tomatoes, 14 oz.|
|1 cup frozen corn|
|1 can sliced ripe olives, drained, 3 oz.|
|3 teaspoons chili powder|
|1/4 teaspoon ground cumin|
|1/4 teaspoon garlic powder|
|1/2 teaspoon dried oregano|
|1/2 teaspoon chipotle hot pepper sauce|
|1 cup water|
|1 package Velveeta cheese, cubed|
- Cook ground beef and onion in a large skillet, drain liquids.
- Place cooked beef in a 5-qt. slow cooker. Add black beans, kidney beans, tomatoes, corn, olives, chili powder, cumin, garlic powder, oregano, hot pepper sauce. Stir all ingredients together. Cover and cook on low for 4-5 hours.
- Add cheese and stir together. Cover and cook for an additional 30 minutes.
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