Chile and Cheese Dip from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zuni

Ingredients

• 1 pound ground beef
• 1 cup onion, diced
• 1 tablespoon vegetable oil
• 3 tablespoons whole milk
• 1 cup tomato, diced plus extra for garnish
• 1 cup onions, diced
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1½ teaspoons cumin
• 1 tablespoon chili powder
• 1 tablespoon fresh garlic, minced
• 2 quarts dish
• Tortilla chips, shallow
• 2 tablespoons brine from pickled jalapeños
• 2 tablespoons pickled jalapeños, diced, extra for garnish
• 1 pound yellow American cheese, sliced or grated