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Chili Beef Dip Recipe

No last-minute party prep is needed for this warm, creamy dip. Put it together hours before the gathering and let a slow cooker do the work until your group is ready to dig in. —Pat Habiger, Spearville, Kansas

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Chili Beef Dip Recipe

Prep: 25 min. Cook: 2 hours

Yield: 32 Servings

25 120 145

Ingredients

2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 large onion, chopped
1 jalapeno pepper, seeded and chopped
2 packages (8 ounces each) cream cheese, cubed
2 cans (8 ounces each) tomato sauce
1 can (4 ounces) chopped green chilies
1/2 cup grated Parmesan cheese
1/2 cup ketchup
2 garlic cloves, minced
1-1/2 teaspoons chili powder
1 teaspoon dried oregano
Tortilla chips

Directions

In a large skillet, brown the beef, onion and jalapeno until meat is no longer pink; drain. Transfer to a 3- or 4-qt. slow cooker. Stir in the cream cheese, tomato sauce, chilies, Parmesan cheese, ketchup, garlic, chili powder and oregano.
Cover and cook on low for 2-3 hours or until heated through. Stir; serve with chips. Yield: 8 cups.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1/4 cup (calculated without chips) equals 110 calories, 8 g fat (4 g saturated fat), 34 mg cholesterol, 204 mg sodium, 3 g carbohydrate, trace fiber, 7 g protein.

Originally published as Chili Beef Dip in Country Woman Christmas Annual 2011, p39