Brown the chorizo in a non-reactive skillet over medium-high heat.

Add the beans and bring just to a simmer.

Reduce the heat to medium-low, add the cheese and let it melt.

Add the milk, chili powder and hot sauce, then bring back to a low simmer.

Reduce heat to low.

Mash the beans gently with a potato masher and stir to recombine.

Serve warm with tortilla chips and enjoy!

Note: You can adjust the consistency of the finished dip by adding milk to make it thinner, or by letting it reduce to tighten it up.”