Ingredients:

  • 1 lb lean ground beef
  • 1 small white onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 16 oz Velveeta cheese, cubed
  • 8 oz full-fat cream cheese, cubed
  • 15 oz Hormel chili
  • 4 oz canned diced green chilies
  • 10 oz diced tomatoes with green chilies, drained
  • 0.5 cup whole milk

Instructions:

  1. Place the 1 lb lean ground beef in a skillet over medium high heat. Searing creates flavor depth via the Maillard reaction.
  2. Add the finely diced white onion to the beef. Cook 5 minutes until translucent and soft.
  3. Stir in the 2 cloves of minced garlic. Cook 1 minute until fragrant but not browned.
  4. Sprinkle the 1 tbsp chili powder and 1 tsp ground cumin over the meat. Toasting spices in the meat's residual fat blooms their oils.
  5. Transfer the beef mixture to a colander. Removing grease prevents a separated, oily dip.
  6. Place the beef, 16 oz cubed Velveeta, 8 oz cubed cream cheese, and 15 oz Hormel chili into the slow cooker (5-6 quart).
  7. Stir in the 10 oz drained tomatoes and 4 oz diced green chilies.
  8. Cover and cook on LOW for 2 hours. High heat can cause the dairy to grain or curdle.
  9. Every 30 minutes, give it a vigorous stir. Stir until the cheese cubes have completely vanished.
  10. Pour in the 0.5 cup whole milk slowly. Stir until the dip reaches a velvety, pourable consistency.