Publisher Photo
Publisher Photo
No last-minute party prep needed! Just put this creamy dip together a couple hours before your shindig, and let your slow cooker do the work. —Pat Habiger, Spearville, Kansas
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours
MAKES:
32 servings
TOTAL TIME:
Prep: 25 min. Cook: 2 hours

Ingredients

  • 2 pounds lean ground beef (90% lean)
  • 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.
Originally published as Chili Beef Dip in Country Woman Christmas Annual 2011, p39

Nutritional Facts

1/4 cup: 110 calories, 8g fat (4g saturated fat), 34mg cholesterol, 204mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 7g protein.

  • 2 pounds lean ground beef (90% lean)
  • 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
  1. 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.
  2. 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.
Originally published as Chili Beef Dip in Country Woman Christmas Annual 2011, p39

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