A perfect compliment
for sporting events, get togethers or a lazy Sunday of solitaire football
watching. I guess you could eat it while watching something else, but it seems to go best with beer
- In a large bowl mix 1 package of cream cheese for every 2 cans of chili. Heat over a medium burner, stirring occaisionaly, until cream cheese is integrated. Let stand and cool for about 5 minutes before serving. As it cools it will become thicker and will adhere better to the chips.
- This can be prepared in a microwave. Use caution when doing so, if the cream cheese is not at room temperature before being added to the mixture it can take a long time to melt and integrate. Some plastic bowls may melt under prolonged heating attempts.