Chili Cheese Dip


  • 1 lb ground beef (90%/10%)
  • 1 small onion, diced
  • 2 stalks celery, diced
  • 1/2 small green pepper, diced
  • 3 cloves garlic, finely chopped
  • 1/2 can diced tomatoes
  • 1/2 can diced green chiles
  • 1 Tbsp brown sugar, packed
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 12 oz bottle beer/ale
  • 1/2 cup beef broth
  • Olive/vegetable oil


  1. In a large pot saute onion, green pepper, celery, and garlic in olive oil until onion is translucent (but not browned).
  2. Add ground beef and cook until browned; drain excess fat if desired.
  3. Add sugar, spice mix, salt, and pepper. Cook 1 - 2 minutes until aromatic.
  4. Add beer and beef broth to deglaze the pot; scraping up any pieces stuck to the bottom.
  5. Simmer for 3 - 4 minutes then add tomatoes and chiles. 
  6. Cover, reduce heat to medium low, and simmer at least 1 hour.


Cheese Sauce

  • 1 c shredded sharp cheddar cheese
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 c milk
  • Salt and pepper



  1. Melt butter in a medium sauce pan and sprinkle in flour.
  2. Whisk mixture together several minutes unitl bubbly and slightly browned.
  3. Add milk and a dash of salt and pepper. Bring mixture to a low boil.
  4. Add cheese and stir to combine. 



Chili Cheese 'Chups Dip


  1. In a shallow serving bowl, ladle chili to cover bottom of the bowl to about 1 inch in depth.
  2. Using a large spoon, pour cheese sauce over top of the chili, spreading cheese over entire surface so that chili is hidden beneath.
  3. Top cheese with sliced green onion and a healthy drizzle of your favorite 'Chups flavor!
  4. Serve with pretzels that took you forever to make!
  5. Take a nap.
For the pretzel recipe, click  here .

For the pretzel recipe, click here.

Kori Hill