Chili Cheese Dip or How to Host An Amazing Wiener Roast!

We had a lovely weekend! The weather was just PERFECT for our 8th annual 4-H Wiener roast! Forty-two friends graced our back yard and we had a great time and some pretty great food too! 🙂

Having a few of these under our belts has made the process easy to pull together each year. We don’t try to re-invent the wheel each year, we know what works and we go with it. We have a big tent set up by the garage where we can have some electricity to keep things warm and so we can see what we’re getting when we’re away from the fire.

Wieners and S’more supplies are kept on a table near the fire so that the essentials are handy for roasting. Always splurge on the wieners. Their name is in the title of your party after all and you’re guests are worth it.

Here we have 1/4 lb all beef wieners!

Breaking the chocolate and graham crackers up before hands helps your guests get their supplies together quickly before their gooey marshmallows cool off!

A coffee pot full of water is great for tea, cocoa packets or apple cider packets.

Add my chili cheese dip a nice crackling fire and you’ve got all you need.

Aside from the wonderful conversation that takes place around the fire, the chili cheese dip is a favorite staple of our wiener roasts. People will ask if it’s going to be there and when they arrive, they will check to make sure it’s on the table! It’s perfect for dipping chips in and makes the perfect topper for a chili dog! And best of all it’s SO simple to make!

Of course I’ve got the recipe for you:

Chili Cheese Dip

2 lbs ground beef, browned and drained
1 lb Chili Brick (I’ll explain in a minute)
2 Cans Rotel Tomatoes
2 Cans Pinto Beans
2 lb brick of Velveeta Cheese

Brown beef in skillet and drain. Move ground beef to the crock of a slow cooker. Cube the Velveeta and place in the slow cooker with the ground beef. Dump remaining ingredients in the slow cooker and stir until well combined. Set cooker to low and cook 4-6 hours stirring occasionally.

Now the first question I get when I pass this recipe on is, “What the heck is a chili brick?” Sounds like something that will sit heavy on your gut (and for some of you it very well may), but THIS is what I was always taught to call a chili brick:

Simply put, it is a chili base or starter in a log, a concentration of meat and seasonings. You will usually find them in the refrigerator section of your supermarket either in with the ground beef or the sausage. Some are actually in the shape of a brick and found in the freezer section. They are getting more and more difficult to find however. The only place I can find them in my town is Lindy’s Downtown Market in the lunch meat/bacon/sausage case. If you can’t find these where you live, I would imagine you could use a can or two of chili with no beans. The brick has such amazing flavor though that I encourage you to look for one. Different brand names I’ve found are: Heinkel’s, Fields, and Delores. You’ll probably have to do some exploring in your neighborhood to find one.

So, here’s the finished product! Great for football games, wiener roasts and, well, just about anything! Hope your family and friends enjoy it as much as we do!


One Comment Add yours

  1. liz hunt says:

    we used these chili bricks back in the day when I worked at Pioneer Skateland as a teen. That was the base for the chili we sold at the concession stand!


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