Warm, decadent Chili Cheese Dip -- combining homemade chili, real cheddar cheese sauce, cream cheese, black beans, and fresh garlic, jalapeños, and cilantro -- will be the cheesy hit of any party or get-together!
In a large pot set over medium heat, brown ground beef, garlic, and minced jalapeno; drain fat. Stir in chili power, cumin, oregano, salt, tomato sauce, diced tomatoes with juice, and water or beef broth. Reduce heat to low and place lid on pot. Simmer for 45 minutes, stirring occasionally and adding additional tomato sauce, beef broth, or water, if chili becomes too dry.
When chili is almost done, prepare cheese sauce by placing a medium pot over medium heat. Melt butter. Use a whisk to stir in flour, whisking continuously until light golden brown, about 2 minutes. Continue to whisk while slowly and gradually adding milk. Whisk until sauce is smooth and thickened, between 5 to 10 minutes. Remove pot from heat. Add grated cheese, ½ cup at a time, stirring until completely melted and smooth before adding more. Once all cheese has been incorporated and cheese sauce is smooth, stir in garlic salt and pepper, to taste.
When chili is done, cut the cream cheese into chunks and stir it into the hot chili until completely melted. Pour cheese sauce into chili and add black beans and chopped cilantro; stir all ingredients until well-combined.
For serving, transfer mixture to a medium-sized slow cooker (it fits perfectly in a 3-quart round crock pot) set to warm. Serve with tortilla chips or large corn chips.
Notes
If you keep my Homemade Chili Mix on hand, use 3 tablespoons of it in place of the chili powder/cumin/oregano/salt listed above.
For some heat in your dip, leave the seeds and membranes intact before mincing your jalapeño. For a milder dip, scrape them out and discard them.