Ania got this recipe from her father-in-law, Bill Johnson. He used a local canned chili brand called Hypower, which might have been kickstarted by Iowa-based grocery chain Hy-Vee. We all loved their chili (it was great, for a low-rent canned chili), and for a while, they also had canned tamales that were as good as any we have had in contemporary Tex-Mex restaurants. Doesn’t say much about our local Tex-Mex joints. But any canned chili will work, and this recipe makes a delicious chip dip.

• 1 can Hormel or Hypower chili
• 1 can refried beans
• 1 jar of picante sauce (we’re assuming the smallish size)
• 1 package El Paso taco seasoning
• 6-8 ounces of jack or cheddar cheese

Stir all ingredients together in a saucepan and heat over low; sprinkle with shredded jack or cheddar cheese before serving with tortilla chips.