Equipment
- High-rimmed pan
Ingredients
- For the Chili:
- ¾ lb. ground beef
- 1 shallot finely chopped
- 1 jalapeno finely chopped
- 2 cloves garlic minced
- 1 Tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. pepper
- ½ tsp. cayenne optional
- 1 cup tomato sauce
- 1 cup beef broth
- 1 can pinto beans
- For the Dip:
- 8 oz. cream cheese
- 2 cups sharp cheddar shredded
- 2 Tbsp. milk (I used whole)
- Pico de gallo
- Chips
Instructions
- For the chili (if you have leftovers, skip to step 7).
- In a pan, brown the beef and break it apart.
- Add in the shallot and jalapeno.
- Add the seasonings, stir and cook through.
- With a minute or two left in cooking, add the garlic.
- Once cooked through, add the pinto beans, tomato sauce, and broth. Bring to a simmer for 10-15 minutes.
- Once the chili is warmed and ready, lower the heat and add the cream cheese, shredded cheese, and milk.
- Slowly stir together until it’s melted as one.
- Top with pico de gallo when ready to serve!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. For this dish, there are no gluten concerns.
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