Slow Cooker Chili Pie Beef Dip: If you need a snack that takes almost no work but still makes people go back for seconds, this is it. This slow cooker dip uses simple, everyday ingredients from your pantry, but when you mix beef, chunky no-bean chili, cream cheese, shredded cheese, and green chiles together, it turns into a warm, thick dip that tastes just like chili pie — but in a scoopable form. It’s a great pick for watching games, hanging out with friends, or bringing to a potluck when you want something filling without spending a lot of time cooking.
Serve this dip warm with strong tortilla chips, corn chips, or slices of toasted baguette for dipping. If you want to make a bigger spread, add some celery sticks, pepper strips, and a light salad on the side to balance out the rich flavor. You can also set out small bowls of sliced jalapeños, chopped red onion, sour cream, and cilantro so everyone can add their own favorite toppings.
This easy slow cooker dip turns five simple ingredients into a warm, cheesy, chili pie-inspired snack everyone will love. Ground beef, chunky chili, cream cheese, cheddar, and green chiles slow-cook together into a rich, creamy dip that’s perfect for game days, parties, or potlucks — with almost no hands-on cooking time needed.
Servings: 10
Ingredients
- 2 pounds ground beef (from 2 tubes)
- 2 cans (15 ounces each) chunky no-bean chili
- 1 block (8 oz) cream cheese, diced into small pieces
- 2 cups shredded cheddar cheese
- 1 can (4 ounces) diced green chiles
Slow Cooker Chili Pie Beef Dip: Directions
- Get your slow cooker ready. If you’d like, spray the inside of a 4- to 6-quart slow cooker with a little nonstick cooking spray so nothing sticks. Place the ground beef tubes inside the slow cooker. If it helps your cooker heat things more evenly, break the beef into a few large chunks before you close the lid.
- Add the rest of the ingredients. Pour both cans of chunky no-bean chili right over the raw beef. Next, sprinkle the diced green chiles on top, followed by the cubed cream cheese and the shredded cheddar cheese. You don’t need to stir yet — just let the layers sit on top of each other.
- Cook until everything is hot and melted. Put the lid on the slow cooker. Cook on LOW for 3 to 4 hours, or on HIGH for 1 1/2 to 2 1/2 hours. If it’s easy for you, stir the mixture once or twice while it cooks. It’s done when the beef is fully cooked through and both cheeses have melted completely.
- Stir it all together. Take the lid off and stir everything well, breaking up the beef into small, bite-sized crumbles as you go. Keep stirring until the dip looks smooth, creamy, and evenly mixed. If the dip still seems too thick, put the lid back on and let it sit for about 10 minutes so the cheese can fully melt into the chili.
- Keep it warm and serve. Switch your slow cooker to the WARM setting so the dip stays hot while people are eating. Serve it right out of the slow cooker with chips, crackers, or whatever dippers you like best.