I used to make this recipe for parties a lot!: https://www.cherylsrecipes.net/recipe/chili-dip/ 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. Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.
- 2 lb. ground beef
- 1 large chopped onion
- 1 large sweet pepper diced
- 4 cloves garlic minced
- 2-3 T. jalapeno peppers finely diced
- 2 T. avocado oil or olive oil
- 1 T. chili powder
- 1 T. Montreal steak seasoning or your choice of steak seasoning
- 1 T. ground cumin
- 1 T. paprika
- 1 T. Worcestershire sauce I use Lea & Perrin's because some brands contain soy
- 1 1/2 T. Beef base I use Better than Bouillon organic because it has no wheat or soy
- 30 oz. crushed tomatoes
- Pinch unsweetened cocoa powder
- Splash of hot sauce Frank's Red Hot
- 24 oz. cream cheese cut into cubes
- 24 oz. sharp cheddar cheese shredded or cubed
- heavy cream
- In a large, deep pot, brown ground beef, onion, sweet pepper, garlic, and jalapeno in the oil.
- Add all remaining ingredients except cheese and cream. Simmer for a couple of hours until it is cooked down and quite thick.
- Add cheeses to the chili. Stir over medium or low-medium heat to melt the cheeses. Add a little heavy cream for a better texture.
- Serve with tortilla chips. I garnished mine with cilantro. My husband liked it even better with the cilantro.
