Well, there's some football watching going on over here, and my guys want some Queso. It's a tradition.
Chile con Queso is chile with cheese, and there are some really rank canned imitations being served out there in fast/junk food land.
And I'm not claiming that the kind I make is the authentic, original way to make it, but it is certainly a step above the pasty orange grease that is being ladled out over salt-laden fake tostadas at snack food stands. Not a giant step, but a step.
I could tell as I coughed cleaning it that it was going to be HOT, so this was enough.
Chop some onion and saute it with the chile for a few minutes, until the onion is cooked or transparent. I am using a steel bowl to saute so I can just move the whole thing over a pan of water for a double boiler. You really need a double boiler to make this, it's too easy to ruin over direct heat.
Add the tomatoes. I used canned diced that I had rinsed and drained.
To that add evaporated milk, 1 large can to start, and you might decide you need more if it's too thick.
Then add Velveeta. I know.
Velveeta is a kind of processed cheese. Velveeta is used as a base to melt in the rest of the cheese. If you don't use Velveeta or can't find it, it is possible to just use the evaporated milk as a base.
Then throw in the real cheese. I used Monterrey Jack for this but you can experiment with Cheddar, Colby or Longhorn and decide what combination you like the best. Colby/Jack works well, too.
Then it's just a matter of letting the water boil underneath and stirring until the cheese is all melted. And you're done.
Enjoy the game!