Chorizo Bean Dip

• 1 pound ground chorizo
• 47 ounce refried beans
• 26 ounce pickled jalapeno peppers, halved and deseeded

1. Preheat 4 Quart Stock Pot on medium heat for 3 - 5 minutes. Place chorizo in stock pot and brown uncovered. Add refried beans and place the 4 Quart on the Slow Cooker Base on setting #2. Stir, cover and let warm. Blend the jalapeños in a blender to almost a liquefied state. Add jalapeño blend to dip in small increments to taste. Once the dip is at your desired taste and heat level, place the base on setting #1 to keep warm.