chili dip

chili dip
chili dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    tbsp. olive oil

  • 1 1/2

    cups chopped onion

  • 1

    cup chopped red bell pepper

  • 1

    cup chopped green bell pepper

  • 1

    cup chopped yellow bell pepper

  • 2

    jalapeno peppers, seeded and diced (i only used 1)

  • 1

    pound ground sirloin

  • 5

    tsp. ground chili powder

  • 1

    tsp. dried oregano

  • 1/2

    tsp. ground cumin

  • 1

    (14.5 oz) can diced tomatoes

  • 1

    (8 oz.) can tomato sauce

  • 1

    tsp. salt

  • 1/2

    tsp. ground black pepper

  • 1

    (15.5 oz) can pinto beans, drained

  • 2

    cups shredded cheddar cheese

  • 1

    (8 oz) pkg. cream cheese

  • 1/2

    cup sour cream

  • 1

    tsp. worcestershire sauce

  • 1/4

    tsp. ground cayenne pepper

  • Garnish: sliced roma tomatoes and chopped cilantro

Directions

Preheat oven to 350 degrees. In a large skillet, heat olive oil over medium high heat. Add onion, bell peppers, and jalapeno peppers. Cook until vegetables begin to soften, approx. 4 minutes. Add sirloin. Cook, stirring occasionally until meat is lightly browned, approximately 8 minutes. Drain off fat. Add chili powder, oregano, and cumin, stirring for 1 minute. Add tomatoes, tomato sauce, salt and pepper. Bring to simmer. Reduce heat to medium low and cook until thickened, approximately 25 minutes. During last 10 minutes of cooking, add pinto beans, stirring well. Remove from heat. Add cheddar, cream cheese, sour cream, Worcestershire, and cayenne, stirring until well combined. Pour into a 2-quart baking dish. Garnish with tomatoes (along edge). Bake until edges begin to bubble, approximately 10 minutes. Garnish with cilantro.

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