The simplicity of this recipe is unbelievable. It is easily prepared and in 25 minutes, you will have the best chili soup or dip you would like. Oh my gosh! I forgot to mention, this can be a soup or you can use it as a dip as well!! That’s my favorite part! And of course the fact that this is very easy to make. Check out what our friends over at Carl’s Bad Cravings had to say about this:
“This Cheesy Chili Dip is the ultimate game day food, or party appetizer that is super quick to whip up and bonus! just stir in some milk to create a Cheesy Chili – because trust me – you are going to want to slurp this soup in every possible way.”
Go ahead and adjust the heat to your liking!
Ingredients
Chili:
1 tablespoon olive oil
1 pound lean ground beef
1/2 large onion chopped
1 teaspoon McCormick chili powder
1 teaspoon McCormick ground cumin
1/2 teaspoon McCormick smoked paprika
1 teaspoon Morton’s salt
1/4 teaspoon pepper
1 red bell pepper chopped
4 cloves garlic minced
3 tablespoons Gold Medal flour
1 can Goya kidney beans 15 oz. can, rinsed and drained
1 can Goya black beans 15 oz. can, rinsed and drained
1 can mild green chilies 4 oz. can
1 cup Old El Paso mild salsa *
1 can Old El Paso mild enchilada sauce 10 oz. can
2 cups Swanson chicken broth 15 oz. can
1 tablespoon Rumford cornstarch
4 oz Philadelphia Cream Cheese cubed and softened
1 cup Kraft sharp cheddar cheese freshly grated
1 cup Kraft Pepper Jack cheese freshly grated
1 cup McArthur milk Optional: if making a soup
Garnish
Tostitos Tortilla chips
fresh cilantro
Daisy sour cream
avocado
Hot sauce to taste
Instructions
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 McCormick chili powder, cumin, paprika, salt and pepper. Add red bell pepper, garlic and sprinkle in Gold Medal flour and cook, stirring constantly for 3 minutes.
Stir in Goya kidney beans, black beans, green chilies, Old El Paso salsa, enchilada sauce and 2 cups chicken broth mixed with 1 tablespoon Rumford 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 Philadelphia cream cheese until melted, followed by Kraft pepper jack and cheddar cheese until melted.
Add McArthur milk to thin to desired consistency for either dip or soup.
Serve with tortilla chips and additional garnishes as desired.
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Quick Tip: Serve with fresh pretzel bites for a nice twist.
Thank you to Carl’s Bad Cravings for this great recipe.
