For years and years people have debated whether chili should have beans or not. While some folks will say it’s all about the divide between north and south, there’s actually a very robust no-beans chili tradition in Ohio and parts of the Midwest owing to the popularity of Skyline Chili. This restaurant is known for the different ways they serve chili, including with onions, cheese, or pasta. This dip is the appetizer version of a Skyline chili with cheese and onions- so good with corn chips!

This recipe calls for 2 cans of no-beans chili. If I were in Ohio or the surrounding states I might use actual Skyline chili, but sadly this isn’t to be found in all reaches of the US. But, any chili of this type will do as long as it’s tasty.

It’s super simple to make and feeds a big crowd so be ready to use your appetite when this dip comes out. You only need to mix in some cream cheese and cheddar to make this mouth-watering dip. I used a 9″x13″ pan for these photos- it makes a ton!

Then you bake it for 15 minutes to give the cheese a chance to get all melty and gooey. The last touches are to add some chopped green onion on top to stand-in for the onions and I like to add some pickled jalapeños as well.

I’m adding jalapeños to the list of ingredients measured with your heart instead of my proper measurements (garlic and vanilla are also on this list in case you’re wondering). If you’ve got big love for these little peppers then add a bunch!

To dip I like to use the Frito chips that are made for dipping since they go so well with chili in general. But, honestly I think any bread or crackers would also be tasty with this creamy, tangy, irresistible dip.