Ingredients: |
Ingredients: 1 TB olive oil
1 lb. lean ground beef
½ large onion, chopped
1 tsp. salt
1 tsp. chili powder
1 tsp. ground cumin
½ tsp smoked paprika
¼ tsp pepper
1 red bell pepper, chopped
4 cloves garlic, minced
3 TB flour
1 can (15 oz) kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (4 oz) mild diced green chilies
1 cup mild salsa
1 can (10 oz) enchilada sauce
2 cups low sodium chicken broth
1 TB cornstarch
4 oz cream cheese, cubed and softened
1 cup freshly grated sharp cheddar cheese
1 cup freshly grated pepper jack cheese
Garnish:
tortilla chips
fresh cilantro
sour cream
avocado
hot sauce to taste
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Directions: |
Directions:Heat olive oil over medium heat in a large nonstick saucepan. Brown the meat with onions until meat is almost cooked through, then add chili powder, cumin, paprika, salt, and pepper. Add red bell pepper, garlic, and sprinkle in flour and cook, stirring constantly for 3 minutes.
Stir in kidney beans, black beans, green chilies, salsa, enchilada sauce, and 2 cups chicken broth mixed with 1 TB cornstarch. Bring to a boil then cover, and reduce to a gentle simmer, stirring ocassionally, for 10-15 minutes or until the consistency resembles thick chili.
Turn heat to low and stir in cream cheese until melted, followed by pepper jack and cheddar cheese until melted.
Add milk to thin to desired consistency for either dip or soup.
Serve with tortilla chips and additional garnishes as desired.
If you like spicy, then heat it up with some medium salsa.
Once prepared, you can keep the dip or soup warm in your slow cooker until ready to serve.
This makes approximately 12 servings for a dip and 6 servings for a soup. |
This recipe for Homemade Cheesy Chili Dip or Soup is from