I am going to share a great football recipe I got from my Step-dad.  Living in Chicago I am no stranger to cold winters, and a cold football season.  Prairie Fire, the appropriate name my Step-dad gave to this easy cheese/chili dip has always been a staple during those cold weather games.  Almost everything is adjustable in this recipe, so you can make it hot for those early mornings tailgating with the guys, or make it mild for a Sunday night game in with the family.  Enjoy!

My recipe is HOT!  Best served with a sturdy chip.

2 bricks of Velveeta Cheese

1 32 oz can of chili, no beans

1 medium yellow onion, diced

4 jalapeno peppers, diced

6 serrano peppers, diced

5 tbsp Chili powder

2 tbsp cayenne pepper

2 tbsp paprika

4 tbsp crushed red peppers

5 tbsp tabasco (or your favorite hot sauce)

Note: Best when made in slow cookers/crock pot.  Can cook in oven too.

Preheat Oven to 400 degrees

Cut Velveeta into small cubes (about half inch in size) and add to slow-cooker

NOTE:  If cooking in the over, melt cheese using microwave then pour into oven safe container for cooking

Once cheese is melted, add all the ingredients and stir well.  

Bake in over for 45-60 minutes, the longer the better the flavors blend.  (same goes for slow cooker)

Serve in some kind of heated container (slow-cooker, crock pot, porcelain bowl with heat source underneath it)

Serve with a strong chip.  ( I use Tostitos crispy rounds)