Sunday was the Daytona 500. Or rather, it was supposed to be the day of the Daytona 500. As it turned out, the race was completed about 1am on Tuesday, complete with a crazy jet fuel fire (Did you know that you can put out a jet fuel fire with Tide? Pin that one to Pinterest.)
So in preparation for what my husband refers to as the "Super Bowl of Racing", I set out to make a few fun appetizers for Sunday afternoon. Another Pinterest find, this recipe is by far one of the simplest I've ever tackled and will probably become a staple on Mexican nights.
Added bonus: I finally got to use the little purple Crock Pot I bought at Christmas!
Ingredients
2 cans Hormel Chili, No Beans
1.5 lb. Velveeta, cubed
1 tsp pepper
salsa, to taste (I used about 1/4 cup)
Tortilla Chips (Unless you just want to eat it out of the Crock Pot with a spoon :)
Directions
Combine all ingredients in Crock Pot. Set Crock Pot to low. Heat two hours, stirring occasionally. Enjoy!
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