Pioneer Woman Chili Cheese Dip

Pioneer Woman chili cheese dip is an easy skillet appetizer made with ground beef chili, pinto beans and two melty cheeses, ready in 35 minutes. It's a great game day party dip for Super Bowl, tailgate or Father's Day gatherings, and it comes together right on the stovetop.

Let the chili simmer the full 10 minutes until it thickens, because a thin chili turns the cheese dip runny. Cut that time short and the dip slides right off the chip instead of clinging to it.

Stirring in the cheddar one handful at a time keeps the dip smooth instead of greasy or grainy. Spooning cool pico de gallo on top just before serving adds a fresh bite that cuts through all that richness.

Pioneer Woman Chili Cheese Dip

0.0 from 0 votes

Course: AppetizerCuisine: American, Tex-MexDifficulty: Easy

Servings

8

servings

Prep time

25

minutes

Cooking time

15

minutes

Calories

436

kcal

A thick beef and pinto bean chili turns creamy once the processed cheese and cheddar melt into it. Fresh pico on top keeps every scoop from feeling too heavy.

Ingredients

• 1 tbsp. olive oil
  

• 8 oz. ground beef
  

• 2 garlic cloves, finely chopped
  

• 1/2 small red onion, chopped
  

• 1 tbsp. chili powder
  

• 1 tsp. ground cumin
  

• 1/2 tsp. kosher salt
  

• 1/2 tsp. black pepper
  

• 1 c. beef broth
  

• 1 (8-ounce) can tomato sauce
  

• 1 (15-ounce) can pinto beans, rinsed and drained
  

• 8 oz. processed cheese (such as Velveeta), cubed
  

• 8 oz. sharp yellow cheddar cheese, shredded (about 2 cups)
  

• 1/2 c. homemade or store-bought pico de gallo
  

• Tortilla chips, for serving
  

Directions

• Brown the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat, then add 8 ounces ground beef, 2 chopped garlic cloves and 1/2 chopped small red onion. Season with 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
• Cook the meat: Break up the meat with a wooden spoon and cook for 3 to 4 minutes. It's ready once the beef is browned and cooked through.
• Add the liquids: Stir in 1 cup beef broth, one 8-ounce can tomato sauce and one 15-ounce can rinsed and drained pinto beans. Bring it to a simmer, then reduce the heat to medium-low.
• Simmer the chili: Cook for about 10 minutes, stirring occasionally, so the flavors meld. The chili should thicken and give you about 2 1/2 cups.
• Melt the cheeses: Reduce the heat to low and stir in 8 ounces cubed processed cheese until it melts. Then add 8 ounces shredded sharp yellow cheddar, about 2 cups, one handful at a time, stirring until each addition melts.
• Top and serve: Spoon 1/2 cup pico de gallo over the dip right before serving. Then set out tortilla chips for scooping.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO wooden spoon set, OXO 4-sided box grater, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use canned chili instead of making my own?

Yes, about 2 1/2 cups of any chili works, so canned chili or leftovers from the freezer are fine. Just warm it through before you stir in the cheeses so they melt evenly.

How do I store and reheat leftover chili cheese dip?

Keep it in an airtight container in the fridge, where it stays good for about a day. Reheat it in a skillet over low heat, stirring often, until it's smooth and melted again.

Can I make this in a slow cooker for a party?

Yes, after the chili is done you can melt the cheeses in a slow cooker set to warm. That keeps the dip scoopable for hours, so stir it now and then and add the pico just before serving.

What can I dip besides tortilla chips?

Sturdy dippers work best, like corn chips, pretzel crisps, toasted bread cubes or celery and bell pepper strips. Anything thin will snap under the weight of the thick dip.

What's the most common mistake with this dip?

Adding the cheese before the chili has thickened is the big one, since it leaves you with a thin, soupy dip. Another is dumping in all the cheddar at once, which can make it clump and turn greasy.