I attempted to make this “chili dip” last week for our school staff. Whenever I make chili, I just dump in a little of this, a little of that and keep tweaking until it suits me. For this, I wanted it to be more of a “dip” and less of a “soup”, so I was going for super THICK. Unfortunately, I’m not real good at writing down things when I’m getting creative in the kitchen (which isn’t that often!). SO, here’s what I THINK I put in and pretty much how I made it, mixing and simmering one evening when I had time, letting it sit in the frig for a couple of nights, and then heating it back up when I needed it. Served it with some sour cream, shredded sharp cheddar cheese, and some “Scoops” corn chips and it was a hit.