Ingredients
- 2 pounds extra-lean ground beef
- 2 jalapeño peppers, seeded and diced
- 1 onion, diced
- 4 cloves garlic, grated
- 2 teaspoons cornstarch (optional, or flour)
- 2 teaspoons kosher salt (or to taste)
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (or to taste)
- 2 cups low-sodium chicken broth
- 1 cup strained tomatoes (or diced tomatoes or ground tomatoes)
- 1 tablespoon Dijon mustard
- 1 cup shredded Cheddar cheese, divided
Instructions
- Cook the Beef: In a large braiser pan, place the ground beef, jalapeños, onion, garlic, salt, black pepper, and cayenne pepper over medium-high heat. Cook the meat, breaking it up with a wooden spoon, until the moisture evaporates, and the mixture begins to brown (about 15 minutes).
- Simmer the Sauce: Stir in the chicken broth, cornstarch (if using), strained tomatoes, and Dijon mustard. Bring to a simmer and reduce the heat to medium. Continue cooking, stirring occasionally, until the mixture thickens (about 25 minutes).
- Add Cheese: Top the beef mixture with half of the shredded cheddar cheese. Stir to combine, then top with the remaining cheese. Place the pan under the broiler for about 5 minutes, or until the cheese is browned and bubbly.
- Serve: Sprinkle with red chili pepper flakes and chopped parsley for garnish. Serve hot, warm, or at room temperature.
Notes
- You can adjust the level of spiciness by adding more or less cayenne pepper or jalapeños.
- Serve with tortilla chips, crackers, or sliced veggies for dipping.
- If you prefer a thicker dip, add more cornstarch or let the dip simmer longer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer, Snack
- Method: Stovetop, Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
