Chili Cheese Dip
- Level: Easy
- Yield: 10 servings (about 3 1/2 cups)
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 190
- Total Fat
- 13
- Saturated Fat
- 6
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 11
- Cholesterol
- 37
- Sodium
- 195
- Total: 40 min
- Active: 35 min
Ingredients
8 ounces ground beef
1 tablespoon olive oil
1 small red onion, finely chopped
2 teaspoons ground cumin
1 1/2 teaspoons chili powder
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1/2 cup light-colored beer
One 10-ounce can tomatoes and chiles, such as Ro-Tel, drained
3/4 cup milk
4 ounces (about 1 cup) Monterey Jack cheese, grated
4 ounces (about 1 cup) whole-milk mozzarella, grated
Minced cilantro and tortilla chips, for serving
Directions
- 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.