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Yields:
8 - 10 serving(s)
Prep Time:
25 mins
Total Time:
35 mins
I tend to lose all self control once a skillet of chili cheese dip hits the table. Its mysterious powers draw me in like a magnet and before I know it, I've polished off the entire batch. If you, too, love cheese dips and homemade party dips of all kinds, you won't be able to resist this one. It's got all the good stuff: homemade chili, processed cheese, and cheddar. To make it even better, plop a big honkin' spoonful of this pico de gallo on top of the dip just before serving. The freshness of the pico combined with the richness of the dip will rock your world. Oh, and it's ready in just about 35 minutes. Easy and delicious game day food!
Can you use any chili to make chili cheese dip?
Yes! This recipe calls for making your own quick chili with pinto beans and ground beef, but 2 1/2 cups of any chili of your liking will work. This is a great way to use up any leftover chili you have, or utilize a freezer stash you were saving for later! You can even use canned chili if you're into that sort of thing.
Can you make chili cheese dip ahead of time?
Yes, you can, but wait to top with the pico de gallo until just before serving. The dip can be made up to one day ahead of time and stored in an airtight container. Reheat it in a skillet over low heat until smooth and melted, top with pico, and serve.
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Ingredients
- 1 Tbsp.
olive oil
- 8 oz.
ground beef
- 2
garlic cloves, finely chopped
- 1/2
small red onion, chopped
- 1 Tbsp.
chili powder
- 1 tsp.
ground cumin
- 1/2 tsp.
kosher salt
- 1/2 tsp.
black pepper
- 1 cup
beef broth
- 1
(8-ounce) can tomato sauce
- 1
(15-ounce) can pinto beans, rinsed and drained
- 8 oz.
processed cheese (such as Velveeta), cubed
- 8 oz.
sharp yellow cheddar cheese, shredded (about 2 cups)
- 1/2 cup
homemade or store-bought pico de gallo
Tortilla chips, for serving
Directions
- Step 1In a large skillet, heat the oil over medium-high heat. When the oil is hot, add the beef, garlic, and onion. Season with the chili powder, cumin, salt, and pepper. Cook, breaking up the meat with a wooden spoon, until the beef is browned and cooked through, 3 to 4 minutes. Stir in the beef broth, tomato sauce, and beans. Bring to a simmer, then reduce the heat to medium-low. Cook, stirring occasionally, until the flavors have had a chance to meld and the chili thickens, about 10 minutes. (You should have about 2 1/2 cups of chili).
- Step 2Reduce the heat to low and add the processed cheese, stirring until melted. Add the cheddar cheese, one handful at a time, stirring until melted. Top the dip with the pico de gallo and serve with tortilla chips.
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