Ingredients:

  • 8 oz full-fat cream cheese, cubed
  • 2 cups freshly shredded sharp cheddar cheese
  • 15 oz chili with or without beans
  • 0.5 cup thick and chunky salsa
  • 0.25 tsp garlic powder
  • 0.25 tsp smoked paprika
  • 2 tbsp diced pickled jalapeños

Instructions:

  1. Grate the sharp cheddar cheese by hand rather than using pre shredded varieties to ensure a smooth melt without chalky additives. This is the most important step for a silky result.
  2. Place the 15 oz chili, cubed 8 oz cream cheese, and 0.5 cup salsa into a medium heavy bottomed saucepan over medium low heat.
  3. Stir constantly using a figure eight motion until the cream cheese is fully integrated and the mixture is uniform and steaming.
  4. Monitor the heat carefully to ensure the mixture is steaming, but not boiling. Boiling can break the emulsion of the cream cheese.
  5. Reduce heat to the lowest setting possible.
  6. Add the shredded cheddar one handful at a time, whisking or stirring until each batch is fully melted before adding the next.
  7. Stir in 0.25 tsp garlic powder, 0.25 tsp smoked paprika, and 2 tbsp optional jalapeños.
  8. Remove from heat immediately once the texture is glossy and smooth.
  9. Transfer to a serving bowl or keep in the warm skillet to serve with sturdy tortilla chips.