It’s hard for me to slow down, but one thing that convinces me to take it easy for a few hours is a good game and a good group of friends — especially because it gives me an excuse to make some of my favourite foods. Now, when you think game-day eats, watered-down beer and fluorescent orange nacho cheese may come to mind. Not in my house. Thanks to this slow cooker recipe (which I included in my recent cookbook Slower is Better), you too can upgrade your next tailgate party with a gourmet cheese dip that’ll have everyone double-dipping.
Plus, if you serve it in your slow cooker it’ll stay warm throughout the game. Studded with ground beef and tomatoes, this luscious dish will keep your guests happy . . . no matter whose team is winning.
Nacho Cheese Sauce with Beef
1 lb (450 g) lean ground beef
1 Jestbahis onion, chopped
1 tbsp (15 mL) butter
1 tbsp (15 mL) chili powder
1 tsp (5 mL) ground cumin
Salt and pepper, to taste
1/2 cup (125 mL) pale beer
1 lb (450 g) Velveeta cheese, cubed
1 can (14 oz/398 mL) diced tomatoes
1 jalapeno pepper, seeded and finely chopped
Corn chips, for serving
In a large non-stick skillet over medium-high heat, brown the meat and onion in the butter. Add the spices and cook for two minutes. Season with salt and pepper. Deglaze with the beer. Transfer to the slow cooker.
Add the remaining ingredients and mix thoroughly. Cover and cook on “low” for two hours. It can be maintained on “warm” for up to two hours.
Stir well before serving directly from the slow cooker. Serve with corn chips.
Makes six to eight servings.
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