Chili Con Queso

Andrew: this is chili with cheese. You eat it as a warm dip with chips.

• 1 cup finely chopped onion
• 3 cloves garlic, crushed
• 1 teaspoon salt
• 2 teaspoons oil or bacon grease
• 1 small jar pimento (drained, deseeded, chopped)
• 1 1/2 cup tomatoes (1 1/2 tomatoes), drained and chopped (save juice)
• 1 small (4oz) can green chilies (drained, deseeded and chopped)
• Freshly ground pepper
• 1 lb. Velveeta, cubed
• 12 oz. sharp cheddar cheese, shredded

Saute onion and garlic in oil. Add chilies and stir. Add seasonings, tomatoes, and pimento, and simmer gently until blended. Add cheese a little at a time, and blend until melted. Add a little tomato juice if needed, to thin for a hot dip.

Serve with corn tortilla chips.

Makes abt. 4 cups