Chorizo Chile con Queso

So this recipe isn't dairy free, but it was too good not to post!  I apologize for the crap-tacular picture, but it's hard to get a photo in which queso looks pretty!

To celebrate the Super Bowl, I made several appetizers on which to munch.  For me, the Super Bowl is about food, not football.  Sad, I know.  Anyway, one of the dishes I made was Chorizo Chile con Queso and it was fabulous.  Why have I never thought to add chorizo before?  The chorizo adds a great savory and spicy depth to the queso.  Even my mom, who told me ahead of time that she didn't care for chorizo, really liked this queso!

Chorizo Chile con Queso
a Baking and Eggs original

12 oz chorizo sausage, casings removed
1 small white onion, chopped
1 green bell pepper, seeded and chopped
2 lbs Velveeta, cut into cubes
2 14.5-oz cans Rotel (or diced tomatoes with green peppers)
Chopped jalapenos, optional
Milk or chicken broth, if needed
Tortilla chips, for serving

In a large skillet over medium heat, saute chorizo, onion and bell pepper, making sure to break up any large clumps of chorizo.  Continue cooking 10-15 minutes, or until chorizo is cooked through and vegetables are translucent and soft.  Drain off the red grease.

In the bowl of a slow cooker, place cubed Velveeta.  Pour chorizo mixture over top of cheese.  Drain 1 can of Rotel and add to slow cooker.  Do not drain the second can and add entire contents to slow cooker.  If you want to dial up the heat, add jalapenos.  Stir to combine ingredients.

Cook over high heat, stirring occasionally, for 1 hour.  If the queso is too thick for your liking, add a little milk or chicken broth to thin it to your desired consistency.  (I didn't have to do this.) Lower heat to low or keep warm (this allows the queso to stay at the perfect dipping consistency/temperature) and serve with tortilla chips.