Cheesy Chili Dip

Holland House
3 servings


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1/2 pound ground beef or turkey
1/2 cup chopped onions
1/2 garlic clove, minced
14 ounces (1 can) tomatoes, undrained, cut up
8 ounces (1 can) tomato sauce
1/3 cup HOLLAND HOUSE Red Cooking Wine
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 green bell pepper, chopped
8 ounces (1 can) kidney beans, drained
1 pound mild Mexican processed cheese with jalapeno peppers, cubed
Tortilla chips


First make the Hearty Chili: In large saucepan, brown ground beef or turkey with onions; drain. Add garlic clove, can tomatoes, tomato sauce, HOLLAND HOUSE Red Cooking Wine, chili powder, and cumin. Bring to a boil; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in green pepper and kidney beans; simmer until thoroughly heated. Once chili is done, in medium saucepan, combine cheese and 2 cups chili. Cook over low heat until cheese is melted, stirring constantly.

Serve warm with tortilla chips.

Created date

July 2007