Loaded Skillet Chili Con Carne Dip with Melted Cheddar Tips, FAQ & printable recipe

Tips for success

For the best flavor, cook the chili until it's thick and rich, not watery. Letting it simmer for a few extra minutes allows the spices to bloom and the sauce to reduce, concentrating the taste.

If the chili seems too loose, cook it longer; too thick, add a splash of broth. The texture should be like a hearty chili, not a soup.

To make the dip ahead, assemble it completely but don't bake. Cover and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding 5-10 minutes to the time.

This makes it perfect for parties. Also, consider doubling the recipe and baking in a larger skillet or a 9x13-inch dish, adjusting the baking time as needed.

Variations

• Bean and Beef Chili Dip: Add 1 cup of drained black beans or kidney beans to the chili for extra heartiness. The beans add texture and make the dip even more filling. Adjust the spices to taste.
• Spicy Sausage Dip: Substitute the ground beef with 1 lb of fresh chorizo or spicy Italian sausage. Cook thoroughly, breaking up the meat, and proceed as directed. The sausage adds a kick and deep flavor.
• Smoky Chipotle Dip: Add 1-2 finely chopped chipotle peppers in adobo sauce to the chili for a smoky, spicy depth. Reduce the chili powder slightly to balance the heat. Garnish with extra chipotle slices if desired.
• Veggie-Packed Dip: Sauté 1/2 cup each of diced bell peppers and onions with the beef, or add 1 cup of corn kernels and black beans to the chili. This adds color, texture, and a touch of sweetness.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.

Freezer

Freeze the baked dip in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 350°F until hot.

Reheat

Reheat individual portions in the microwave for 1-2 minutes, or place the whole skillet in a 350°F oven for 10-15 minutes until bubbly.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days.

To reheat, scoop out portions and microwave in 30-second intervals, stirring between, or place in a small oven-safe dish and warm at 350°F until hot. The texture may change slightly upon reheating, but the flavor remains delicious.

Assemble the dip up to 24 hours in advance, cover, and refrigerate. When ready to bake, remove from the fridge and let it sit at room temperature for 20 minutes, then bake as directed, adding 5-10 minutes to the cooking time. This is a great make-ahead appetizer for entertaining.

Serving ideas

Serve the dip straight from the skillet, set on a trivet or heatproof board. Provide a basket of sturdy tortilla chips for scooping.

The dip is best enjoyed warm, when the cheese is stretchy and the flavors are at their peak. Garnish with extra jalapeños, sour cream, or cilantro if desired.

This dip also works well as a topping for nachos, a filling for quesadillas, or a spread for sliders. Leftovers can be used to make chili cheese fries or stuffed into baked potatoes. The possibilities are endless, making this recipe a versatile addition to any cook's repertoire.

Frequently asked questions

Recipe card

Loaded Skillet Chili Con Carne Dip with Melted Cheddar

Prep 15 minCook 18 minTotal 33 minServes 8

Ingredients

• 8 oz cream cheese, softened
• 1 lb ground beef
• 2 tbsp chili powder
• 1 tsp ground cumin
• 3 tbsp tomato paste
• 1/2 cup beef broth
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded pepper jack cheese
• 1 jalapeño, sliced into rings
• 1/2 cup sour cream
• 1/4 cup finely chopped red onion
• 1/4 cup fresh cilantro leaves
• tortilla chips, for scooping, to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: milk, gluten

Estimated nutrition per serving

Calories

420

Protein

22 g

Carbohydrates

10 g

Fat

33 g

Automatic estimate from the ingredient list, not laboratory-verified.