Cheesy Chili Dip
1 lb ground pork sausage
1 heaping tbsp taco seasoning such as El Paso in a packet
1/4 tsp cayenne
1 14 oz can black beans, rinsed
1 1/2 cups chunky salsa from a jar
2 tbsp butter
3 tbsp flour
1 3/4 cups milk
1 cup shredded sharp cheddar cheese
In a large skillet, brown the sausage until lightly browned and crumbled into small pieces. Drain off the excess oil. Add the taco seasoning, cayenne, black beans and salsa. The consistency should be like a very thick chili. Set aside.
Melt the butter in a small saucepan over medium high heat. Add the flour and stir to form a paste. Slowly add the milk in a little at a time, whisking after each addition. The sauce should thicken up gradually. Continue to whisk the sauce and keep the heat on simmer as it starts to thicken. Stir in the cheese until it has melted.
Add the cheese sauce to the chili in the skillet and mix well.
Transfer to a mini slow cooker or serving dish. You can keep it on the stove until ready to serve so it stays warm. It can also be heated in the microwave.