Ingredients:

  • 15 oz chili, canned without beans
  • 8 oz Velveeta or processed cheese product, cubed
  • 4 oz full-fat cream cheese, softened to room temperature
  • 0.5 cup sharp cheddar cheese, freshly shredded
  • 0.25 cup pickled jalapeño brine
  • 0.5 tsp smoked paprika
  • 0.25 cup fresh cilantro or scallions, finely chopped

Instructions:

  1. Place the chili in a medium heavy-bottomed skillet or saucepan over medium-low heat. Heat until a gentle simmer is reached, avoiding a rolling boil to keep proteins tender.
  2. Whisk the softened cream cheese into the steaming chili in small dollops until fully incorporated and smooth.
  3. Add the cubed Velveeta to the mixture. Stir constantly in a figure-eight motion using a silicone spatula or whisk to emulsify the fats into the protein matrix.
  4. Once the base is glossy, fold in the shredded sharp cheddar cheese, pickled jalapeño brine, and smoked paprika. Stir until the cheddar is just melted.
  5. Remove from heat and garnish with chopped cilantro or scallions. Serve immediately or transfer to a slow cooker on the 'warm' setting.