Bushs Best Chili Cheese Dip Recipes

CHILI CHEESE DIP

Steps:

• Cook the beef, stirring, in a dry medium skillet over medium-high heat until golden and starting to caramelize, about 5 minutes. Remove with a slotted spoon and pour off any excess liquid. Add the olive oil to the pan.
• Reduce the heat to medium and cook the onions, stirring occasionally, until browned, 5 to 6 minutes. Add the cumin, chili powder and garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle in the flour and cook, stirring, until the flour smells toasty, 1 minute. Pour in the beer and canned tomatoes and chiles, bring to a boil and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 2 minutes. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved beef.
• Transfer to a serving dish, garnish with cilantro and serve warm with chips.

BUSH'S BEST CHILI CHEESE DIP

Steps:

• 1. Preheat oven to 350 degrees F. Combine cream cheese and salsa and spread in bottom of 9-inch pie plate. Sprinkle with 1/2 cup cheese. Spread chili beans over shredded cheese. Top with remaining shredded cheese, sliced green onions and olives. Bake for 15 minutes until mixture is thoroughly heated and cheese is melted. Serve with tortilla chips.

THE BEST CHILI CHEESE DIP

Steps:

• In a medium saucepan, mix the cream cheese and chili, stirring often. Heat slowly to a simmer.
• Once the mixture is simmering, stir in the hot sauce and 1 cup of cheese. Stir until cheese is melted.
• Pour into an 8x8 baking dish.
• Sprinkle with the remaining cup of cheese.
• Place under the broiler until cheese is melted and a little toasty. (If you do not have a broiler, another option is to sprinkle the top with cheese and cover it with foil, letting it sit for 5 minutes or until cheese melts.
• Serve hot with corn chips or chunks of bread.
• Enjoy!

BUSH'S QUICK AND EASY GROUND BEEF CHILI

Steps:

• Peel onion, chop coarsely and divide chopped pieces in half. Preheat large saucepan on medium-high for 2-3 minutes. Place beef, chili powder, seasoned salt, pepper and one-half of the onions in the pan. Cook for 5 minutes, stirring to crumble meat, or until meat is brown and no pink remains.
• Stir in remaining ingredients, including remaining one-half of the onions. Bring to a boil, stirring often.
• Reduce heat to low; cook 10 more minutes, stirring occasionally, to blend flavors, and serve.