I don’t know how football season goes in your house, but in ours it is a conglomeration of Saturday college games, Sunday pro games, and a whole lot of nibbling in front of both. And in the midst of all of this, we spend one gloriously noisy weekend every football season down in Clemson, South Carolina with the Southern daughter, eating, cheering on the Tigers, eating, tailgating with family and friends, eating, perhaps indulging in an adult beverage or two…and eating. So if you are as enamored of football cuisine as we are, here’s a guaranteed easy favorite…Chili Cheese Dip!
You can skip right to the end of this post for the recipe…or you can take a walk through our Southern football weekend with us! Here we are at the world’s best tailgate. Just imagine another 100,000 people dressed just like us, with orange tents and tiger paws as far as the eye can see, and that will give you some idea of a proper tailgate experience!
Football weekends are a hungry business! And you definitely don’t want to miss any of the game, which is why this warm, one skillet dip is one of our all-time faves. I like to make it in a heavy, deep skillet…the skillet holds enough of the heat that you don’t have to transfer it to any kind of heated bowl.
You start by browning a generous amount of ground beef with some onion and chili powder. You can spice it up or down by varying the chili powder…the amount in the recipe is medium spicy. Once your beef is nice and brown, add in cubed Velveeta. No, you can’t use anything else…this is what Velveeta was born for. It melts up to make a perfect, smooth cheese sauce. Perfect.
Now stir in some canned diced tomatoes with green peppers – you can usually find these right next to the regular canned tomatoes in your supermarket. And that is it! A spicy, hearty, cheesy skillet of deliciousness, just waiting to be scooped up on tortilla chips or celery sticks or anything else you like to scoop with.
Isn’t football season DELICIOUS?Print
- 1/2 pound ground beef
- I onion, chopped
- 1 tablespoon chili powder (can be increased or decreased depending on how spicy you like things!)
- 1 16 ounce package Velveeta, cut into 1 inch cubes
- 1 14 ounce can diced tomatoes with green chilies
- Tortilla chips and/or veggies for dipping
- Place beef and onion in a heavy deep skillet and cook over medium high heat until meat is browned. Stir in chili powder.
- Add cheese and stir until cheese is fully melted.
- Add half the can of tomatoes with juice and stir. If you like your dip with more tomatoes, add the rest of the can. Stir until everything is well-combined and warm.
- Serve right out the skillet with tortilla chips and/or veggies for dipping
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!