Homemade Cheesy Chili Dip OR Soup!
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Homemade Cheesy Chili Dip OR Soup!
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This Homemade Chili Cheese Dip is LOADED with your favorite chili ingredients, spices and SO irresistibly cheesy with NO Velveeta! This cheesy chili dip is destined to become a most requested crowd pleasing appetizer perfect for any occasion, especially Game Day!
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Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef lean
- 1/2 onion chopped, large
- 1 tsp EACH salt
- 1 tsp EACH chili powder
- 1 tsp EACH ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 3 tablespoons flour
- 1 oz. can kidney bean rinsed and drained
- 1 oz. can black beans rinsed and drained
- 1 oz. can green chilies mild, diced
- 1 cup mild salsa *
- 1 oz. can mild enchilada sauce
- 2 cups chicken broth 1 1/2 cups for crockpot version, low sodium
- 1 tablespoon cornstarch
- 4 oz. cream cheese cubed and softened
- 1 cup cheddar cheese freshly grated, sharp
- 1 cup pepper jack cheese freshly grated
Garnish
- tortilla chips
- cilantro fresh
- sour cream
- avocado
- hot sauce to taste
Instructions
Stovetop
- Heat 1 tablespoon olive oil over medium heat in a large nonstick saucepan. Brown the meat with onions until meat is almost cooked through, then add chili powder, cumin, paprika, salt and pepper. Add red bell pepper, garlic and sprinkle in flour and cook, stirring constantly for 3 minutes.
- Stir in kidney beans, black beans, green chilies, salsa, enchilada sauce and 2 cups chicken broth mixed with 1 tablespoon cornstarch. Bring to boil then cover, and reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until the consistency resembles thick chili
- Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted.
- Add milk to thin to desired consistency for either dip or soup.
- Serve with tortilla chips and additional garnishes as desired.
Slow Cooker
- Lightly grease slow cooker with nonstick cooking spray (optional: use a crock pot liner for easy clean up); set aside.
- Heat 1 tablespoon olive oil over medium heat in a large skillet. Brown the meat with onions until meat is almost cooked through, then add chili powder, cumin, paprika, salt and pepper. Add red bell pepper, garlic and sprinkle in flour and cook, stirring constantly for 3 minutes. Transfer to the slow cooker.
- Stir in all remaining ingredients. Cook on LOW for 2-3 hours, or until the dip is hot, stirring occasionally.
- Add milk to thin to desired consistency for either dip or soup.
- Serve with tortilla chips and additional garnishes as desired.
Notes
- *If you like spicy, then heat it up with some medium salsa! I use medium Kirkland brand salsa from Costco. **Once prepared, you can keep the dip or soup warm in your slow cooker until ready to serve. ***This makes approximately 12 servings for a dip and 6 servings for a soup.
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