Chili 'N' Dawg Nachos With Smoky Con Queso Sauce

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Every Day with Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tablespoons extra-virgin olive oil (EVOO), 2 turns of the pan

4 hot dogs, sliced 1 inch thick

1 pound ground sirloin

1 medium onion, chopped

1 red or green bell pepper, chopped

3 garlic cloves, chopped

1 15 ounce can red beans, drained

1/8 ounce can tomato sauce

2 teaspoons hot sauce (eyeball it)

2 tablespoons Worcestershire sauce (eyeball it)

1 tablespoon chili powder (a palmful)

2 teaspoons cumin (two-thirds of a palmful)

1 tablespoon grill seasoning, such as McCormick Montreal Steak Seasoning

1 12 ounce bottle of beer

2 tablespoons unsalted butter, cut into small pieces

2 tablespoons all-purpose flour

2 cups milk

2 chiles from a can of chipotles in adobo sauce, chopped

3 cups shredded cheddar cheese (mix yellow and smoked if you like extra-smoky flavor)

1 15 ounce can fire-roasted tomatoes, such as Muir Glen brand, well drained


8 cups (2 bags or 1 jumbo sack) corn tortilla chips (mix and match colors such as yellow and blue or red and white

Optional toppings for garnish: chopped cilantro, chopped pimiento-stuffed green olives, chopped red onions or chopped scallions, sour cream

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