1 lb ground beef (80/20 or leaner)
8 slices of bacon (cooked and chopped)
1 brown onion (diced)
5 tbsp butter
1/4 cup Wondra flour*
32 oz (4 cups) chicken stock
2 lb. brick of Velveeta cheese (cubed)
1 can of Rotel tomato and green chile mix (found next to the canned tomatoes in the store)
1 cup heavy cream
Salt and pepper
Crushed red peppers (optional)
1. In a frying pan over medium high heat, cook your ground beef with 1/2 tsp of salt and a 1/4 tsp of black pepper until fully cooked. Drain fat and set aside. Cook your bacon and chop into small pieces then set aside.
2. In a large Dutch oven over medium heat, melt your butter and cook the onions with a few pinches of salt and pepper. Cook for about 4 to 5 minutes until tender, then add the flour. Stir in well and cook for another 4 to 5 minutes, then add the chicken stock and cream. Stir well. Increase the heat to medium high. Once the mixture starts bubbling and thickens up a bit, turn the heat down to low and add your cubed Velveeta. Stir frequently until the cheese melts completely. This will take about 10 minutes. Don't turn the heat up too high or your cheese will burn across the bottom of your pan.
3. Open the can of Rotel and drain off the excess juices. Add your cooked ground beef, bacon and can of Rotel to the pot, and stir in well. Let it come to a simmer, and taste for salt and pepper. I usually add about 1/2 tsp of salt and 1/4 tsp of pepper. If you like a little extra kick, add 1 tsp of crushed red pepper now. Cover and continue to let warm up for another 10 minutes before serving.
Cook's Notes: *Regular all-purpose flour can be used instead. It's best to use a non-stick ceramic or non-stick pot vs. an aluminum one so the cheese will not burn and stick to the bottom of your surface.