Ingredients:

  • 2 lbs 80/20 ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 8 oz cream cheese, softened and cubed
  • 1/2 cup full-fat sour cream
  • 1 can (14.5 oz) diced green chiles, drained
  • 2 cups shredded sharp cheddar cheese

Instructions:

  1. Sear the ground beef and diced onions in a skillet over medium high heat. Cook until the beef is browned and onions are translucent. Note: This develops the base flavor.
  2. Drain the excess grease from the pan, but leave about one tablespoon behind. This small amount of fat helps the garlic not to burn.
  3. Stir in the minced garlic and cook for 60 seconds until it smells fragrant.
  4. Transfer the beef mixture into your slow cooker.
  5. Stir in the chili powder, cumin, paprika, salt, pepper, and cayenne pepper. Fold in the drained green chiles. Make sure the beef is evenly coated in the spices.
  6. Place the cubed cream cheese and sour cream on top of the meat. Use a spatula to smooth the surface into an even layer.
  7. Cover and cook on High for 3-4 hours (or Low for 6-8 hours). About halfway through, stir gently to integrate the cream cheese into the beef.
  8. During the final 30 minutes of cooking, sprinkle the shredded cheddar cheese evenly over the top. Cook until the cheese is melted and bubbling.
  9. Turn off the heat and garnish with fresh cilantro and sliced green onions.