• Gather the ingredients so you have everything close at hand on the counter or table. For this recipe you’ll need a 12″ cast iron skillet.
• Prepare the cheese by coarsely shredding 1 cup pepper jack cheese, and slicing 16 oz processed cheese into cubes.
• Rinse and drain 15 oz black beans using a colander. Set aside until ready to use.

Prepare the Meat Mixture

• Cook 1 pound ground venison in a large cast iron skillet over medium heat until browned. Add in 8 oz pork chorizo and cook for 6-8 minutes until browned. It will be red in color and slightly crispy.
• Stir in 2 tablespoons dried minced onion, 1 tablespoon minced garlic, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt , and 1/2 teaspoon freshly ground black pepper. Cook for an additional 2-3 minutes. Reduce heat to simmer.

Make the Queso Dip

• Once the meat is fully cooked, add in the 14.5 oz petite diced tomatoes, drained black beans, and 4 oz diced green chiles or jalapenos. Stir together and cook on medium heat for 3-5 minutes.
• Next, add the shredded pepper jack cheese and cubed processed cheese. Stir to combine, then cover and reduce heat to simmer. Allow to cook until the cheese has melted, approximately 7-10 minutes, stirring occasionally.
• While the cheese is melting, go ahead and heat your favorite 17 oz corn tortilla chips in a 350°F oven so they will be nice and hot when the queso is ready to serve.
• When the cheese has mostly melted, add 1 cup dark lager or stout beer to the dip. Stir until it is fully incorporated to your desired consistency.
• If desired, garnish the dip with 1/3 cup sliced jalapenos. Serve Skillet Venison Queso Dip while hot with your favorite corn tortillas warm from the oven.
• This recipe makes a lot, enough for 10-12 people.