This is my beloved sister-in-law’s recipe. First of all, I love her like a sister -so much so it feels weird to refer to her as my sister-in-law. Second, this dip should really be called Tara’s Man Catcher Dip. I say this because before it hits the table every man in the house has made his way into the kitchen to see what is going on. Then before you know it they are around the table laughing, chowing down, and shortly there after comes the content silence of a full and happy belly.
The dip is a 5-ingredient chili poured over cream cheese and topped with shredded cheddar. It’s perfect for a family get together, holiday parties, and of course… the Super Bowl! It’s man food. It’s dip. It’s easy and oh yeah, it’s awesome!
TARA’S CHILI DIP
- 1 lb of ground beef
- 1 can beans, kidney or red ( I like Bush’s with BACON)
- 1 14.5 ounce of diced tomatoes (I used Del Monte with garlic & evoo)
or 2 small cans of tomato sauce
- 1 medium onion, diced
- 1 package of chili seasoning
- 1 package of cream cheese
- 1 block of cheddar, shredded
Set cream cheese out to come to room temperature.
Dice onion and sauté in 1 Tbsp of oil for 3-5 minutes in a large skillet.
Meanwhile open canned tomatoes and beans, DO NOT drain – set aside.
Add ground beef and brown. Once browned drain grease and return to skillet.
I have a confession I used 1.76 lbs of hamburger – so that I could have leftover chili
for myself, true story!
Add beans, diced tomato, and seasoning pack to beef and onion mixture.
Since I upped the beef – I also added 1/3 can of water to the mix.
Stir to combine and bring to a boil; lower heat and simmer for at least 10 minutes.
If you don’t know me… I don’t simmer. I don’t like to wait. I don’t sit still well.
So I took this time to chop up some toppings for my dip:
I went for things we like on chili.
Red Onion, more cheese, sour cream, jalapeños (fresh & pickled),
and yes, avocado.
Now to prep the dish. Tara puts her cream cheese block on a plate and pours the chili over the top.
In an attempt to contain the mess I used this cast iron dish:
Confession #2 – this is 1 1/2 blocks of cream cheese. WHAT?
I had half a block in the fridge. You’ve been there,
I know you understand. It was leftover and waiting for a purpose…
Once your chili is done layer it up on the cream cheese.
I’m only using half – remember my first confession?
Yes, I doubled the beef in a selfish need for additional chili.
After Arctic Front Round 3 I’m so glad I did!
Cover that baby in shredded cheddar and get another dish for your Frito’s, chips, crackers –
or whatever meets your dipping fancy.
While the chili is hot enough to slowly melt the cheese – I’m again, not patient.
You can dip it up right off the plate or dish or:
Here is to hot food, good games, and family recipes! ApronClad