1 whole Spanish Onion
4 whole Poblano Peppers
1 (large size) block of Velveeta Cheese
1.75 lb of Spanish Chorizo
1.25 lb of lean ground beef
1/4 cup of milk
1 Tablespoon Chile de Arbol Flakes
Start the preparation by chopping the peppers and onions, removing the skin from the chorizo and chopping it, and you can also break up the ground beef into smaller chunks. If you need to open your Chile de Arbols to get the flakes, you can do so now as well. Depending on how chunky you want the dip to turn out depends on how fine you chop everything; I enjoy the thicker, chunky texture, so I leave decent sized pieces, but nothing bigger then my pinky nail. You may add extra virgin olive olive oil to the pot if you're not working with a non-stick, then add the ground beef, chorizo, peppers, onions, and Chile flakes, and season with salt and pepper. Cook on low to medium heat while stirring and breaking up the meat, allow the meat to brown and cook thoroughly, then add milk, 1/4 cup, however depending on how thick you want the finished product to be, this can be changed. Continue to stir with the milk, then add block of cheese and continue to stir until cheese melts completely and begins to overtake ingredients. After continuing to cook on low-medium heat, let it sit on simmer for at least ten to fifteen minutes to thicken, stirring once ever few minutes to disturb the surface. Serve hot and enjoy with whatever chips, I choose to use multigrain "Food Should Taste Good" chips, or use toasted pita bread for a meal approach as opposed to an appetizer. Enjoy!