Insane Chili Cheese Dip (with an emergency quick adaptation!) Recipe

Ingredients

• Chili Paste Ingredients:
• 6 dried ancho chiles (about 7/8 ounces), stems and seeds removed, and flesh torn into 1-inch pieces
• 2-4 dried árbol chiles, stems removed, pods split, seeds removed*
• 3 tablespoons cornmeal
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons cocoa powder
• 2 1/2 cups chicken broth, divided
• Chili Ingredients:
• Table salt
• 2 medium onions, cut into ¾-inch pieces (about 1 cup)
• 3 jalapeño peppers, stems and seeds removed, cut into ½-inch pieces
• 2 tablespoons plus 1 tablespoon vegetable oil, divided
• 4 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, drained
• 2 teaspoons light molasses
• 1 pound chorizo, with casings removed
• 3 strips of bacon
• 1 (12-ounce) bottle beer (I’ve used Red Stripe and Guinness before and both have come out perfectly)**
• 1 tablespoon flour
• Other Dip Ingredients:
• 2 (8-ounce) packages cream cheese
• 2 cups sharp cheddar cheese
• green onions for garnish (optional)
• tortilla chips for serving
View Full Recipe at Willow Bird Baking