Name: Chili Cheese Campfire Dip (Standard)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 lb Ground beef; 1 Can diced tomatoes-undrained; 1 Can kidney beans-drained and rinsed; 1 Can tomato sauce; 1 tbsp Chili powder; 1 tsp Cumin; 1/2 tsp Garlic powder; 1/4 tsp Cayenne pepper; 2 cups Shredded cheddar cheese; 1/2 cup Shredded Monterey Jack cheese; 1/4 cup Sour cream; 2 tbsp Sliced green onions

Recipe tier

A classic, crowd-pleasing dip perfect for game day or a casual gathering. This version uses readily available ingredients and is quick to prepare.

Total 30 min

Serves 8

Steps 6

Ingredients 14

Chili
1 lb 450 g Ground beef
1 240 mL Can diced tomatoes-undrained
1 425 g Can kidney beans-drained and rinsed
1 156 g Can tomato sauce
1 tbsp 15 mL Chili powder
1 tsp 5 mL Cumin
tsp 2.5 mL Garlic powder
tsp 1.25 mL Cayenne pepper
Salt To taste
Pepper To taste
Cheese
2 cups 225 g Shredded cheddar cheese
cup 60 g Shredded Monterey Jack cheese
Toppings
cup 60 mL Sour cream
2 tbsp 30 mL Sliced green onions

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Equipment

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Instructions

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In a large skillet, brown the Ground beef over medium-high heat. Drain off any excess grease.
Add the diced tomatoes, kidney beans, tomato sauce, chili powder, cumin, garlic powder, cayenne pepper, salt, and pepper to the skillet. Bring to a simmer and cook for 15 minutes, stirring occasionally.
Pour the chili into a cast iron skillet or oven-safe dish.
Sprinkle the cheddar cheese and Monterey Jack cheese evenly over the chili.
Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Top with sour cream and sliced green onions before serving.