In a Dutch oven, melt butter over medium low heat. Add onions and cook, covered, until tender. Stir in flour until blended; cook 1 minute, stirring constantly.
Gradually stir in milk, soup base, and pepper; cook, stirring constantly, until thickened. Stir in cream. Reheat just until broth is boiling. Add salt if desired. Combine with potatoes and pour into a greased 9x13" baking dish.
Bake, covered tightly with foil, at 375 for 45 minutes-1 hour.
Remove foil and bake on speed bake for another 45 minutes, until done. Note: If you don't have speed bake, increase the oven temperature to 400. Add cheese to top, if desired, during the final 15 minutes of baking time.
Insert inner pot into Instant Pot and press saute button. Wait for the machine to say "HOT".
Add oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally.
Add remaining ingredients and close lid. Set valve to "Sealing". Cook on high for about 5 minutes (1/2 the cooking time on the package of pasta you are using).
Let pressure naturally release at end of cooking time for 10 minutes. Manually release remaining pressure and remove lid. Stir and serve.
If you would like, you can add or substitute some cooked shrimp at the end of cooking. We don’t normally have it on hand, so I left it out of the recipe.
Press saute on Instant Pot and wait until it says "HOT".
Add oil to inner pot, along with chicken and sausage. Cook until chicken is done, about 5 minutes. Remove with slotted spoon and set aside.
Add onions, bell pepper, celery, and garlic. Cook and stir until onion is translucent. Add additional oil as needed.
If there is anything stuck to the bottom of the pan, add a little water to deglaze before continuing on.
Add remaining ingredients. Put lid on and set to "Sealing". Cook at high pressure for 7 minutes.
Let pressure naturally release for at least 10 minutes before manually releasing remaining pressure.
This was very good served with Cholula hot sauce and Monterey Jack cheese. (Probably not authentic, but good anyway.)
Recipe Notes
Emeril's Essence Creole Seasoning:
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. dried thyme
Brown beef with onions, sweet pepper, jalapenos and garlic in the oil. Add remaining ingredients and simmer for a couple of hours. Add water as needed for the consistency that you desire.
Serve with desired condiments: corn chips, cheese, sour cream, green onions, cilantro, etc.
Recipe Notes
If you don't have beef base, just use beef broth in place of the beef base and water. Â Just read ingredients first if you have food allergies!
I used to make this recipe for parties a lot!: Â https://www.cherylsrecipes.net/recipe/chili-dip/ Â It was super fast and easy.
However, when I found out that I had wheat and soy allergies, I could no longer make it because every single canned chili I can find has soy (along with a lot of preservatives) in it!  I am also not a big fan of Velveeta because it is so processed.  So I came up with this recipe as a replacement and it is even better, although obviously not as easy!  It is still not too difficult though.  I will certainly be making it again!
If you would rather used canned chili for the convenience, just use 3 cans of chili in this recipe. Â Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.
