Email Recipe

Your Name:

Your Email:

Friends Email: (separate multiple addresses w/ commas)



Set Timer

Enter Timer Name:

Enter Time:

Increase Hours   Increase Minutes   Increase Seconds
: :
Hours   Minutes   Seconds
Decrease Hours   Decrease Minutes   Decrease Seconds



Chili Cheese Dip

Serves Yields 8 Cups


1 lb. lean ground beef
1 cup onion, chopped
1 15 oz. can black beans, rinsed and drained
1 16 oz. can kidney beans, rinsed and drained
1 14.5 oz. can diced tomatoes in sauce
1 cup frozen corn
1 2.25 oz. can sliced ripe olives, drained
3 tsp. chili powder
1/4 tsp. cumin, ground
1/4 tsp. garlic powder
1/2 tsp. oregano, dried
1/2 tsp. chipotle hot pepper sauce
3/4 cup water
1 16 oz. package Velveeta cheese, cubed
corn chips


  1. Cook ground beef and onion in a large skillet until beef is no longer pink; drain.
  2. 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, and water to slow cooker; stir. Set slow cooker temperature to low. Cover and cook ingredients for 4 to 5 hours or until heated through.
  3. Add cheese; stir. Cover and cook until cheese is melted, about 30 minutes.
  4. Serve with corn chips.
Holiday: Graduation