Homemade Cheesy Chili Dip OR Soup!
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!
Servings 12 dip servings
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1/2 large onion, chopped
- 1 tsp EACH salt, chili powder, ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon pepper
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 3 tablespoons flour
- 1 15 oz. can kidney beans, rinsed and drained
- 1 15 oz. can black beans, rinsed and drained
- 1 4 oz. can mild diced green chilies
- 1 cup mild salsa *
- 1 10 oz. can mild enchilada sauce
- 2 cups low sodium chicken broth (1 1/2 cups for crockpot version)
- 1 tablespoon cornstarch
- 4 oz. cream cheese, cubed and softened
- 1 cup freshly grated sharp cheddar cheese
- 1 cup freshly grated Pepper Jack cheese
Garnish
- tortilla chips
- fresh cilantro
- 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.
**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.