Time for football—and the crockpot

Not quite ready for prime time.

Yay! The Texas Rangers finally won the World Series. Much rejoicing—and then it will be time for football. I admit I’m already frustrated on Sunday nights when I want to watch the news and it’s been pre-empted by football, But I’m resigned—I know it’s the American way. And I know that in households across America families will be spellbound by the games—while snacking on some really good food.

It's definitely time to bring out the crockpot and fix some hearty hot dips. I call this one Colin’s Queso because my oldest son just loves it. When my kids were in high school, I used to put corn chips in the bottom of a soup bowl, ladle this dip over it, and call it supper. But it’s also great to put out on the coffee table in the crockpot with a big bowl of chips beside it. Here’s what you do:

Colin’s Queso

1 lb. hamburger

1 lb. sausage (choose mild or hot, according to your taste)

1 lb. Velveeta

1 can cream of mushroom soup

1 16 oz. jar Pace picante sauce (the recipe says no other brand, and I tend to agre—choose mild or hot according to your taste

Brown hamburger and sausage, breaking up the chunks of meat until it is all crumbly. Drain and put in the crockpot. Add Velveeta, cut in chunks, and melt. Add mushroom soup and picante sauce.

Keep sauce hot, even if you have to plug in the crockpot a time or two.

 

Quick and easy queso

Want a quick and easy last-minute queso? Mix equal parts Velveeta and Wolf Brand chili without beans. Serve with chips. I have gone to Boy Scout chili cook-offs where this was served in a bowl, like regular chili. Keep it warm but don’t overcook or the texture gets funky.

Happy football season!