When I lived at home, my dad used to make his version of the classic Velveeta and Hormel Chili Dip on Sundays for football games. His version included chipotle peppers, adobo sauce, and cayenne pepper. Yes, it was spicy. And yes, it was delicious! I decided to try making a cheesy chipotle chili recipe based on his dip and I think it is the perfect chili to serve for football games. You can whip it up really quickly and it feeds a lot of people on game day.
I kept the chipotle peppers and adobo sauce as well as the Velveeta, it makes a really creamy chili. I added a few other ingredients like beans and some dried spices and I used beef chuck shoulder for the meat base. While I’m not eating it as a dip, I do like to serve it with some tortilla chips for dunking!
Related Recipe: Courtney’s Homemade Chili
Cheesy Chipotle Chili Recipe:
1 & 1/2 lbs. beef chuck shoulder
1 Tablespoon vegetable oil
4 garlic cloves – minced
1-2 large chipotle peppers
1 Tablespoon adobo sauce
1 Tablespoon onion powder
2 15 oz. cans black beans – rinsed and drained
28 oz. can crushed tomatoes
1 cup water
2 Tablespoons chili powder
1 Tablespoon dried oregano
1 Tablespoon sugar
1/2 teaspoon cayenne pepper
8 oz. Velveeta cheese – cubed
Salt & pepper
Cooking Instructions:
Start by trimming the fat from your beef and cutting it into 1″ cubes.
Heat your vegetable oil on medium heat in a large pot or dutch oven. Add your meat and cook just until all sides are brown.
Drain your meat and add your garlic, stir until the garlic becomes fragrant.
Next, add your chipotle peppers, adobo sauce and onion powder, stir until it begins to sizzle.
Pour in your rinsed black beans.
Add your crushed tomatoes, water, oregano, chili powder, sugar and cayenne pepper.
Stir to combine and simmer on low heat for 20 minutes. If it gets too thick, just add more water.
Just before serving, stir in your Velveeta cheese until it becomes smooth and creamy.
Serve with a bunch of tortilla chips (I like to toss some right on my chili) and your favorite game on TV!
