Chili Cheese Dip
Course
Appetizer
Cuisine
Mexican
Servings
Prep Time
30
servings
30
minutes
Cook Time
2
hours
Servings
Prep Time
30
servings
30
minutes
Cook Time
2
hours
Ingredients
2
lb.
ground beef
1
large
chopped onion
1
large
sweet pepper
diced
4
cloves
garlic
minced
2-3
T.
jalapeno peppers
finely diced
2
T.
avocado oil
or olive oil
1
T.
chili powder
1
T.
Montreal steak seasoning
or your choice of steak seasoning
1
T.
ground cumin
1
T.
paprika
1
T.
Worcestershire sauce
I use Lea & Perrin’s because some brands contain soy
1 1/2
T.
Beef base
I use Better than Bouillon organic because it has no wheat or soy
30
oz.
crushed tomatoes
Pinch
unsweetened cocoa powder
Splash of
hot sauce
Frank’s Red Hot
24
oz.
cream cheese
cut into cubes
24
oz.
sharp cheddar cheese
shredded or cubed
heavy cream
Instructions
Chili with no beans
In a large, deep pot, brown ground beef, onion, sweet pepper, garlic, and jalapeno in the oil.
Add all remaining ingredients except cheese and cream. Simmer for a couple of hours until it is cooked down and quite thick.
Dip
Add cheeses to the chili. Stir over medium or low-medium heat to melt the cheeses. Add a little heavy cream for a better texture.
Serve with tortilla chips. I garnished mine with cilantro. My husband liked it even better with the cilantro.