Chili Beef Dip Food

CHILI DIP

Steps:

• In a medium, microwave safe bowl, mix cream cheese, chili without beans and diced tomatoes with green chile peppers.
• Microwave cream cheese mixture on high 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

MEATY CHILI DIP

Steps:

• In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Add the water, tomato paste, cream cheese and chili seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, until cheese is melted. , Transfer to a 1-1/2-qt. slow cooker or chafing dish to keep warm. Serve with corn chips.

BEEF CHILI CHEESE DIP

Steps:

• In a saucepan, cook beef over medium heat until no longer pink; drain. Add chili, cheese and green chilies. Heat over medium-low, stirring frequently, until cheese melts. Serve warm with chips.

L. B. J. CHILI DIP

Steps:

• Note reserve Bacon drippings.
• Combine beef and bacon and brown.
• Blend the flour in one fourth of the bacon drippings, stirring until smooth. Slowly add the consumme, stirring until thickened. Add thickened mixture to beef and blend well.
• Add onions, chili powder, cumin, oregano, and salt. Stir well.
• Simmer covered, 1 1/2 hours or until dip consistency. Add cheese until well blended. Refrigerate for several house before serving.
• Serve with taco or tortilla chips.

CHILI BEEF DIP

Steps:

• In a large skillet, brown the beef, onion and jalapeno until meat is no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in the cream cheese, tomato sauce, chilies, Parmesan cheese, ketchup, garlic, chili powder and oregano., Cover and cook on low for 2-3 hours or until heated through. Stir; serve with chips.

CHILI CHEESE DIP WITH BISCUIT DIPPERS

Steps:

• Preheat the oven to 350 degrees F.
• In a medium ovenproof skillet over medium heat, brown the beef, 5 to 8 minutes. Add the salsa and taco seasoning. Bring to a simmer, lower the heat and cook on low, stirring occasionally, for about 5 minutes. Turn the heat to very low and stir in the Cheddar and cream cheese until just melted. Remove from the heat.
• Cut the biscuits into quarters and roll into balls. Arrange the biscuit balls around the perimeter of the chili in the skillet so that each ball is touching. Mix a sprinkle of garlic salt into the melted butter and use a pastry brush to brush over the tops of the biscuits.
• Bake until the biscuits are golden brown, about 20 minutes. Garnish with the scallions and serve hot.

CHILI CHEESE DIP

Steps:

• Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan.
• Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef.
• Transfer to a serving dish, garnish with cilantro and serve warm with chips.

CINCINNATI CHILI DIP

Steps:

• Brown ground beef in large skillet on medium-high heat until beef is no longer pink, about 5 minutes. Drain fat.
• Stir tomato sauce, chili seasoning, and cinnamon into the skillet. Bring to boil. Reduce heat to low; simmer 10 minutes. Sprinkle with Cheddar cheese and onion.

CHILI CHEESE DIP

Steps:

• Melt Velveeta in microwave.
• Add chili, green chilies, & olives.
• Transfer to small crockpot.
• Serve hot with tortilla chips or Fritos.

CHILI BEAN DIP

Steps:

• In a medium saucepan over medium low heat, mix together chili with beans, cream cheese, cream cheese with chives and Cheddar cheese. Stirring often, heat until melted and well blended, about 20 minutes.

CROCK POT CHILI CHEESE AND BEEF DIP

Steps:

• Brown ground beef, crumble fine, drain.
• Combine all ingredients in slow cooker. Stir well.
• Cover. Cook on high 1 hour, stirring until cheese is melted.
• Serve immediately or turn on low for serving up to 6 hours later.

CHILI CHEESE DIP III

Steps:

• Spread cream cheese on the bottom of a microwave-safe dish. Spread a layer of chili over the cream cheese. Finish with a layer of shredded cheddar cheese. Microwave for 5 minutes or until the cheese melts. Serve with spicy nacho tortilla chips.

CHILI QUESO DIP

Steps:

• In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

WARM CHILI CHEESE DIP

Steps:

• Place processed cheese, chili, cream cheese, and picante sauce into a slow cooker, set on Low, and let processed cheese melt, about 30 minutes. Stir until thoroughly combined; serve warm.