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Best Football Sunday Chili Cheese Dip with Ground Beef

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This chili cheese dip features real seasoned ground beef, a blend of sharp cheddar and Monterey Jack, and a creamy texture that clings to chips without dripping. It’s a one-skillet wonder perfect for game day, potlucks, or any gathering.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend works best; drain excess fat after browning)
  • 1 tablespoon olive oil (only needed if your beef is very lean)
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted preferred)
  • 1 can (8 oz) tomato sauce
  • 2 tablespoons tomato paste
  • 1 can (15 oz) kidney beans, drained and rinsed (optional)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (adjust to heat preference)
  • Salt and black pepper to taste
  • 8 ounces cream cheese, softened to room temperature
  • 2 cups shredded sharp cheddar cheese (Tillamook or Cabot recommended)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño, thinly sliced (optional, for heat)
  • Additional shredded cheese for topping

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
  2. Brown the ground beef. Heat your oven-safe skillet over medium-high heat. Add the ground beef and cook, breaking it apart, until nicely browned—about 6 to 8 minutes. Drain excess fat, leaving about a tablespoon in the pan.
  3. Reduce heat to medium. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes (with juices), tomato sauce, kidney beans (if using), chili powder, cumin, smoked paprika, oregano, cayenne, and a generous pinch of salt and pepper. Stir well.
  5. Bring the mixture to a gentle simmer, then reduce heat to low. Cook uncovered for 10 to 15 minutes, stirring occasionally, until thickened slightly.
  6. While the chili simmers, combine the softened cream cheese and sour cream in a small bowl. Mix until smooth.
  7. Remove the skillet from heat. Dollop the cream cheese mixture over the chili and gently swirl it in. Sprinkle the shredded cheddar and Monterey Jack evenly over the top.
  8. Transfer the skillet to the oven and bake for 15 to 18 minutes, until the cheese is fully melted and the edges are bubbly. For a golden top, broil for the last 2 minutes.
  9. Remove from the oven and let rest for 5 minutes. Sprinkle with green onions, cilantro, and jalapeño slices. Serve warm with tortilla chips.

Notes

For best texture, ensure cream cheese and sour cream are at room temperature. Grate your own cheese for optimal melting. Let the dip rest 5 minutes before serving to set. To make ahead, assemble completely (including cheese) and refrigerate up to 24 hours; bake at 375°F for 20-25 minutes. Not recommended for freezing.

Nutrition

Keywords: chili cheese dip, football Sunday dip, game day dip, ground beef dip, one skillet dip, party dip, Super Bowl dip

Find it online: https://cookdella.com/best-football-sunday-chili-cheese-dip-with-ground-beef/