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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
- 1/2 medium red onion chopped
- 1 red bell pepper chopped
- 2 jalapeno peppers seeds omitted and finely chopped
- 3 cloves garlic minced
- 1 pound lean ground beef can also use ground chicken or turkey
- 2 tablespoons taco seasoning
- 1 14.5 oz can black beans, drained and rinsed
- 1 cup corn
- 1 14.5 oz can diced tomatoes
- 1/2 cup salsa
- 3/4 cup chicken broth
- 1/2 cup chopped cilantro
- 4 slices bacon
- 4 ounce cream cheese
Optional Toppings:
- Shredded Cheddar Cheese
- One jalapeño sliced
- cilantro chopped
Instructions
- In a large pot add the extra virgin olive oil. Sauté onion, bell pepper, jalapeño, and garlic over medium heat until tender. Add the ground beef and cook until no longer pink. Add in the taco seasoning.
- Add the black beans, corn, diced tomatoes, salsa, chicken broth, and chopped cilantro. Bring the chili to a simmer and cook for 30 minutes to allow flavors to blend.
- Meanwhile, cook and crumble the bacon. Add the bacon and 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!