Looking for an easy recipe for your next holiday party? This Cheesy Chili Bean Dip is easy to make, naturally gluten free, and you won’t feel guilty if you “accidentally” eat the whole bowl by yourself.
There are many advantages to blogging with your mother. The biggest advantage is that whenever I want my mom’s recipe for something (homemade croutons, pie crust, or no-bake pudding pies for example). I just have to log onto my own blog and look it up! I honestly do this on a regular basis. Another advantage is we are constantly bouncing blogging and new recipe ideas off of each other, which makes this blogging business much easier! So that’s how this recipe came about.
One day my mom called me up and said, “I found some cool orange and black corn chips. You need to make a dip to eat these with.”
Me, “uhh…. okay, sure.”
Mom, “Use black beans too.”
I mean honestly, who doesn’t love appetizers? An excuse for me to try out a new chip dip recipe and eat it all by myself!!! Yes please! (okay, okay I let my family eat some of it too!)
So beside the
insistence suggestion from my mom to use black beans, I had a few other requirements I wanted for this dip.
1). I’m in the third trimester of my fourth pregnancy so I wanted this dip to be healthy.
2). I’m in the third trimester of my fourth pregnancy so this dip had to double as a meal, because mamma doesn’t have enough energy to cook an appetizer AND supper. <- Another reason to make it healthy.
3). I’ve been craving chili…so there’s that part.
This is basically a modified version of how I make chili. But I made it less soupy and more dippy. <- is that a real word?
I started with a pound of ground beef. Since I was having this double as supper I wanted it to have some protein. If you are making this as an appetizer to take to a party or event you could leave the ground beef out. After all, appetizers aren’t suppose to be the main, filling portion of the meal.
Next, I chopped up an onion and a bell pepper (yellow, that’s just what I had) and cooked those in the grease drippings from the meat. The bell pepper took longer to cook than the onion, so add it first and saute for a few minutes then add the onion. If you skipped the meat part you can saute the veggies in oil, butter, or a small amount of chicken broth.
Then, I threw the meat, veggies, and everything else in a crock pot and set it on high for about 2 hours. Everything has already been cooked so it didn’t take long but I wanted the flavors to get hot and blend together. I also wanted it hot enough to melt/incorporate the brown sugar.
Lastly, top with cheese, green onion, and sour cream (optional).
This recipe is so versatile. If you want it to be spicier add some cayenne pepper or jalapenos. If you want it to be sweeter add some more brown sugar and bit of cinnamon.
P.S. On the off chance that you have leftovers this works fantastic for making chili dogs or a topping for baked potatoes!!! (Ugh, I think that sentence just set off a new pregnancy craving!)
- 1 lb. ground beef or turkey
- 1 onion, finely chopped
- 1 bell pepper, finely chopped
- 1 can black beans, drained and rinsed
- 1 can chili beans, not drained
- 1 can tomatoes and green chilies, drained
- 1 can tomato sauce
- 3 tbsp Brown sugar
- 1 Cayenne pepper
- 1/2 tbsp Chili powder
- pinch of Cinnamon
- Cook meat and remove from pan
- Add pepper and onion and saute until tender
- Add the rest of the ingredients and the cooked meat and vegetables to the crock pot.
- Cook on low for 2 hours.
- Cheddar Cheese
- Sour Cream
- Green onions
Don’t forget to pin it!
Do you like sweet or spicy chili?
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