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Everything that I loved about this jalapeño popper dip was represented in this delicious chili. I am not even lying when I say that this made the list of
It is starting to get cold around these parts. And every year I question why I live in Utah. We had some snow this week and it is freezing outside. I just want to stay inside all day in my pajamas in bed with some hot cocoa. But then I remember that I am a mom and life is busy and that isn’t possible. 🙂 At least there is one thing that I look forward to this time of year. A warm bowl of soup or chili.
I have had a jalapeño popper obsession going on lately. It was after I made this dip that I totally fell in love. I love how the cream cheese helps cool down the jalapeño but gives it enough of a kick. Everything that I loved about this jalapeño popper dip was represented in this delicious chili. I am not even lying when I say that this made the list of my top 5 favorite chilis. Cream cheese was added to this chili! How can you go wrong when cream cheese is added to anything? It gave this chili a delicious creamy taste when the jalapeños gave it a kick! Oh and it has bacon added to it. So pretty much this is a recipe for the best chili invented. You will love it. It is going to warm you up this winter and become a family favorite!
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Jalapeno Popper Chili
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ diced red onion
- 1 chopped red bell pepper
- 2 jalapeno peppers, seeds omitted and finely chopped
- 3 cloves minced garlic
- 1 pound lean ground beef can also use ground chicken or turkey
- 2 tablespoons taco seasoning
- 1 (14.5-ounce) can black beans, drained and rinsed
- 1 cup corn
- 1 (14.5-ounce) can diced tomatoes
- ½ cup salsa
- ¾ cup chicken broth
- ½ cup chopped cilantro
- 4 slices bacon
- 4 ounces cream cheese
Optional Toppings
- shredded cheddar cheese
- sliced jalapeño
- chopped cilantro
Instructions
- In a large pot add the 2 tablespoons extra-virgin olive oil. Sauté the ½ diced red onion, 1 chopped red bell pepper, 2 jalapeno peppers, and 3 cloves minced garlic over medium heat until tender.
- Add the 1 pound lean ground beef and cook until no longer pink. Stir in the 2 tablespoons taco seasoning
- Add the 1 (14.5-ounce) can black beans, drained and rinsed 1 cup corn, 1 (14.5-ounce) can diced tomatoes, ½ cup salsa, ¾ cup chicken broth, and ½ cup chopped cilantro. Bring the chili to a simmer and cook for 30 minutes to allow flavors to blend.
- Cook and crumble the 4 slices bacon while the chili simmers.
- Add the bacon and 4 ounces cream cheese right before serving. Stir until melted and creamy.
- Serve with desired toppings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’d like to find a book of your crockpot recipes
I absolutely love how this turned out. I threw in a whole block of cream cheese and used ground turkey. Once the turkey was browned I threw a can of mexican tomato sauce on it and threw everything into the crockpot. So yummy!!!
This was A great recipe Alyssa. I tweeked it just a tiny bit. I added Serrano peppers to the mix.
I cut Poblano peppers in half; roasted them, then completed by filling each half with the chili. Toping this off with a nice sharp cheddar and crem fraiche.
I’d love to make this for a chili cook-off. I’m thinking I could cook all of this at home and transfer it to a crock pot to bring to the office. Once I’ve let it heat up for a few hours at the office, I could add the bacon and cream cheese before the cook-off starts. Or I could cook all of it and add the bacon and cream cheese at home, transfer it to a crock pot, and just heat it all together. Thoughts?
Didn’t change the way it was made. Simple to make. 5 stars, and a keeper.
I made this recipe last night and my son absolutely loved it. He told me that I am the best cook around!
This is perfect. Creamy and spicy chili? Sign me up!
Love jalapeño popper ANYTHING, but in a soup?! I think I found my new favorite version!