• 10 small chili peppers, diced (try jalapenos for medium heat, cayennes for some extra blast, or habanero for the real fire)
• 1 ten-ounce can diced tomatoes
• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup pale ale
• 1 1/2 cups low-fat milk, divided
• 3 tablespoons cornstarch
• 1 3/4 cups shredded sharp Cheddar, preferably orange
• 2 tablespoons lime juice
• 1 teaspoon salt
• 1 teaspoon chili powder
• Cayenne pepper, to taste (optional)

Cooking Directions:

1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic and cook, stirring, until soft, 4 to 5 minutes.
3. Add beer and cook until reduced slightly, about 1 minute.
4. Add 1 cup milk and simmer.
5. Meanwhile, whisk remaining 1/2 cup milk and cornstarch in a small bowl. Add to pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes.
6. Reduce heat to low, add cheese and cook, stirring, until melted.
7. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using).
8. Serve warm.

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