Left over chili - 1 1/2 cups - 2 cups (or so) 250 ml sour cream 1/2 brick of cream cheese, softened 1/2 cup sharp cheddar cheese, grated, plus 1/4 cup (or tex mex cheese will work too) 1 tblsp chili powder 1 tsp cumin
In a bowl, mix all ingredients together - except the 1/4 cup cheese. Put the mixture into an over safe casserole (I use a large brie baker) and bake in the oven on 325 degrees F for about 20 minutes, covered. Take the lid off and add the 1/4 cup cheese on top and bake again, just to melt the cheese on top. Serve with nacho chips. So good!