Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 pound ground beef (450g)
  • 1 medium yellow onion, finely diced (1 medium)
  • 2 cloves garlic, minced (2 cloves)
  • 1 (15 ounce) can diced tomatoes, undrained (425g)
  • 1 (15 ounce) can kidney beans, rinsed and drained (425g)
  • 1 (15 ounce) can chili beans, undrained (425g)
  • 1 packet (1.25 ounces) chili seasoning (35g)
  • 1/2 teaspoon ground cumin (2.5ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.2ml)
  • 8 ounces cream cheese, softened (225g)
  • 8 ounces sharp cheddar cheese, shredded (225g)
  • 4 ounces Monterey Jack cheese, shredded (110g)
  • 4 ounces Pepper Jack cheese, shredded (110g)
  • 4 ounces Queso Quesadilla cheese, shredded (110g)
  • 1/2 cup whole milk (120 ml)
  • 2 tablespoons pickled jalapeños, chopped (30ml) (optional)
  • Chopped green onions
  • Sour cream
  • Diced tomatoes
  • Fresh cilantro

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and cooked through. Drain any excess grease.
  2. Add diced onion and minced garlic to the skillet with the beef. Cook until softened, about 3-5 minutes.
  3. Stir in diced tomatoes, kidney beans, chili beans, chili seasoning, cumin, and cayenne pepper (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow flavors to meld.
  4. Remove from heat. Add softened cream cheese to the chili mixture and stir until completely melted and smooth. Ensure the cream cheese is fully incorporated to avoid lumps.
  5. Stir in cheddar cheese, Monterey Jack cheese, Pepper Jack cheese, and Queso Quesadilla cheese until all the cheeses are melted and the mixture is smooth and creamy. Add the milk, a tablespoon at a time, until you get the desired consistency.
  6. Stir in chopped pickled jalapeños (if using).
  7. Transfer the chili cheese dip to a 9x13 inch baking dish. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and bubbly. Alternatively, serve immediately in a slow cooker on low heat to keep warm.
  8. Top with chopped green onions, a dollop of sour cream, diced tomatoes, and fresh cilantro. Serve hot with your favorite dippers.