The nights are getting colder and the days are getting shorter, but we believe that’s more incentive to set up camp in your kitchen and experiment with some warming dishes. How does a cheesy chilli dip sound? From Carls Bad Cravings, this mouth-watering chilli dip is loaded with meat, cheese and onions, with a spicy kick from peppers, chilli powder and smoked paprika.
With different textures, tastes and spices entwine as one, the combination is truly delicious. Enjoy with crunchy tortilla chips, or carrot and celery sticks as a healthy alternative.
1 tablespoon olive oil
1 pound lean ground beef
1/2 large onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
3 tablespoons flour
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 mild diced green chilies
1 cup salsa
1 can mild enchilada sauce
2 cups low sodium chicken broth
1 tablespoon cornstarch
4 oz cream cheese
1 cup grated sharp cheddar cheese
1 cup grated Pepper Jack cheese
salt & pepper
Heat the olive oil over medium heat in a large nonstick saucepan. Brown the meat with onions until meat is almost cooked through, then add chilli powder, cumin, paprika, salt and pepper. Add red bell pepper, garlic and sprinkle in the flour. Stir constantly for 3 minutes. Stir in kidney beans, black beans, green chillies, salsa, enchilada sauce. Mix the cornstach with the chicken broth and add to the pan. Bring to boil, cover, and reduce to a gentle simmer, stirring occasionally, for 10-15 minutes or until the consistency resembles thick chilli. Turn down the heat and stir in the cream cheese until melted, followed by pepper jack and cheddar cheese until melted. Serve with tortilla chips, carrots and/or celery sticks as desired.