Chili Cheese Dip! No velveeta needed and can also be made with leftover chili!

For the chili (if you don’t have leftovers): Brown the beef and break apart. Add in the shallot and jalapeno. Next add the seasonings, stir and cook through. With a minute or two left, add the garlic. Then the pinto beans, tomato sauce and broth. Bring to a simmer for 10-15 minutes. Once the chili is warmed and ready, lower the heat and add the cream cheese, shredded cheese, and milk. Slowly stir together until it’s melted as one. Top with pico de gallo when ready to serve! Enjoy!