One of the many great things about my husband is that we cook together. He has certain specialties and I have mine and no, I never touch the grill. I don’t even know how to turn it on. That has less to do with gender-typing than it has to do with he’s great at it, so why should I bother? Prior to that, I confess that it just wasn’t something I cared that much about. I do, however, admire women who have mastered the technique. I am only sort of straying from the point. Hubby was a bachelor for quite some time and in the days when he would be invited to those bring-a-dish-gatherings, he didn’t want to be the “typical” bachelor who brought a bag of chips and store-bought dip. So, he has this terrific and really simple hearty chili-cheese dip that he would take. It’s always popular for our parties and several people wanted the recipe.

One can of any type chili, although we use Hormel Turkey Chili with beans; one small can of chopped chilies; one small box of 2% Velveeta Cheese; 1 teaspoon of spice mix like Emeril’s Essence.

Cut the Velveeta into cubes, add in chili, chilies, spice mix and put in slow cooker on high for approximately two hours. At about an hour, stir and stir again after 30 minutes. Once the cheese is melted and blended, stir and turn to low or warm if you have that setting. It will last for hours on this setting, although you do have to stir every half-hour and it will thicken the longer it cooks. Serve with corn chips.

The nice thing about this aside from the taste is that you can go vegetarian if you want to and you can add hot sauce or red pepper to increase the heat if you have that kind of crowd.