Cheddar Ale Chili Dip
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A perfect blend of savory cheeses, mouth-watering chili, and a splash of ale come together in this sensational Cheddar Ale Chili dip that’s easy to make and great for a crowd.
May I just say, that is 11 degrees outside right now, and that is the high for today? If you live somewhere warm, can you just appreciate not having to pump gas in subzero temperatures? Because, I almost lost a finger out there earlier today. Why do I live in New Hampshire again?
Well, if I lived somewhere warmer, then I wouldn’t have an excuse to whip up chili every week, I can say that much. Cold weather is a great excuse for that, we’ve got a wholeeeee lot of Chili Pride in the Granite State. One time I wanted to make chili so bad… it was like, -15 degrees outside, Sunday afternoon football was on, we were all snuggled up in the house, it was perfect. Chili was born for these circumstances. So I pranced (yes, pranced), over to my pantry to grab the essentials, and *gasp*. I was out of Chili Beans. (I know. Worst nightmare, right?)
Needless to say, since that horrific incident, I now keep a full inventory of every kind of Chili bean ever made. Red chili beans, red kidney chili beans, mild pinto chili beans, you name it. You can never be too prepared in the event that Chili might start calling your name. In fact, I’d be willing to bet that you’d like a big ol’ bowl right now, seeing as I’ve said the word “chili” about 3 dozen times. (And if you don’t want it, I certainly do.)
Anyway, my husband makes a mean chili, so I usually let him handle that part. But I, make a meaner Cheddar Ale Chili Dip. It’s thick, chili-cheesy, and has a touch of an ale offset that gets me every time. I even top hot dogs with this stuff. It’s addicting. You’ve been warned.
By the way, if you love this recipe, you will die for my Coyboy Queso recipe. Just sayin’.
- ½ pound ground beef I used 85% lean
- 2 teaspoons Chili seasoning mix
- ¾ cup pale Ale beer or your favorite kind of beer
- 1 8oz. block cream cheese, softened
- ½ cup Pepper Jack Cheese shredded
- 2 cups cheddar cheese shredded
- 1 16 oz. can BUSH’s Chili Beans, undrained
- 1 14.5 oz. can Hunt’s Diced Tomatoes, undrained
In a large, high-walled skillet over medium heat, brown and crumble the ground meat, adding in desired amounts of salt and pepper.
Once browned, drain any excess grease and mix in the chili seasoning.
Add in the beer and let it reduce, about 5 minutes.
Add the three cheeses and let them start to melt, stirring as they do so.
Once the cheeses are pretty well melted, add the BUSH’s chili beans and Hunt’s diced tomatoes. Stir gently to combine.
Once heated throughout, pour into a serving dish and serve with tortilla chips!