Loaded Skillet Chili Con Carne Dip with Melted Cheddar Step-by-step instructions

Before you start

Before starting, soften the cream cheese by leaving it at room temperature for 30 minutes. Cook the ground beef and prepare the chili as directed, allowing it to thicken. Preheat the oven to 375°F (190°C).

Shred the cheddar and pepper jack if not pre-shredded. Slice the jalapeño into rings, chop the red onion, and pick the cilantro leaves. Have all ingredients and the cast iron skillet ready before assembly.

Instructions

Build the Layers

1. 1Prepare the Chili Base
   Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked through, about 6-8 minutes. Drain any excess fat if desired. Stir in the chili powder, cumin, and tomato paste, and cook for 1 minute until fragrant. Pour in the beef broth and simmer for 2-3 minutes until thickened. Season with salt to taste. The chili should be thick and not soupy.
   Look for Beef is browned, spices are fragrant, and the mixture has thickened slightly.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain the fat for a leaner dip, but leaving a little adds flavor.
2. 2Spread the Cream Cheese
   Preheat the oven to 375°F (190°C). Spread the softened cream cheese evenly across the bottom of an 8-inch cast iron skillet. It doesn't need to be perfect, just cover the base completely.
   Look for A smooth, even layer of cream cheese covers the skillet bottom.
   Tip Let the cream cheese sit at room temperature for 30 minutes to soften for easier spreading.
3. 3Layer the Chili
   Spoon the prepared chili over the cream cheese layer, spreading it gently to the edges with a spatula. Make sure the chili covers the cream cheese completely.
   Look for Chili evenly covers the cream cheese, reaching the edges.
   Tip Warm chili spreads more easily; if it's too thick, add a splash of broth.

In this phase, you'll prepare the chili and layer the dip. The ground beef should be browned and cooked through, with the spices fragrant and the mixture thickened with broth.

The cream cheese should be spread smoothly across the skillet bottom, and the chili spooned over it, reaching the edges. The layers should be even, creating a solid foundation for the cheese topping.

Melt the Cheese

4. 4Add the Cheeses
   Sprinkle the shredded sharp cheddar and pepper jack cheese evenly over the chili layer, covering the surface completely. Scatter the jalapeño rings over the cheese.
   Look for Cheese covers the chili entirely, with jalapeño rings distributed on top.
   Tip Shredding cheese from a block melts better than pre-shredded.
5. 5Bake Until Bubbly
   Place the skillet in the preheated oven and bake for 18 minutes, until the cheese is melted, bubbly, and golden around the edges. The dip should be hot throughout.
   Look for Cheese is fully melted, bubbling at the edges, and lightly golden.
   Tip If you want a browner top, switch to broil for the last 1-2 minutes.

This phase is all about the cheese. The cheddar and pepper jack are sprinkled over the chili, covering it completely, with jalapeño rings scattered on top. As it bakes, the cheese melts into a gooey, bubbling layer. The edges should turn golden and the center should be molten. The kitchen will smell of toasted cheese and spices, signaling that the dip is nearly ready.

Garnish and Serve

6. 6Garnish and Serve
   Remove the skillet from the oven. Dollop the sour cream over the hot dip, then sprinkle with the red onion and cilantro. Serve immediately with tortilla chips for dipping.
   Look for Dip is garnished with sour cream, red onion, and cilantro, ready to serve.
   Tip Let the dip stand for 2-3 minutes before serving to set slightly.

The final phase involves garnishing and presenting the dip. After baking, dollops of sour cream are added, along with a sprinkle of red onion and fresh cilantro. The dip should be served immediately, straight from the skillet, with tortilla chips on the side. The top should be glossy and inviting, with the garnishes adding color and freshness.

Common mistakes

One common mistake is spreading the cream cheese when it's too cold, which makes it clump and tear. Let it soften thoroughly. Another is overbaking, which can cause the cheeses to separate and become greasy; bake just until bubbly.

Also, avoid using pre-shredded cheese with anti-caking agents, as they can prevent smooth melting. Finally, don't skip the chili's simmering step—it should be thick enough to hold its shape under the cheese.

How to tell it’s done

The dip is done when the cheese is fully melted and bubbling, with golden spots on top and around the edges. The internal temperature should be at least 160°F (71°C) for the ground beef, though the dip is typically served hot from the oven.

Let it stand for a few minutes before serving to allow it to set slightly, making it easier to scoop without everything sliding off the chip.

• Ground meat: 160°F (71°C) in the thickest part