Ingredients:

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can kidney beans, drained and rinsed
  • ½ cup beef broth
  • Salt and pepper to taste
  • 8 oz sharp cheddar cheese, shredded
  • 4 oz cream cheese, softened
  • 2 tbsp pickled jalapeños, finely chopped (optional)

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion and green bell pepper to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in chili powder, cumin, and smoked paprika. Cook for 1 minute, stirring constantly, until fragrant.
  4. Add diced tomatoes (with their juice), kidney beans, and beef broth to the skillet. Season with salt and pepper to taste. Bring to a simmer, then reduce heat and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
  5. In a bowl, combine shredded cheddar cheese, softened cream cheese, and chopped jalapeños (if using). Mix well until evenly combined.
  6. Spread the chili mixture evenly in the prepared baking dish. Top with the cheese mixture, spreading it evenly over the chili.
  7. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned. For a delicious chili cheese dip, watch it closely.
  8. Remove from the oven and let cool for a few minutes before serving.