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Quick Black Cauldron Chili Cheese Dip with Tortilla Bats

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A rich, smoky chili cheese dip inspired by a beloved pub, ready in under 20 minutes. Topped with whimsical tortilla bats, it’s perfect for weeknights, game days, or any occasion that calls for comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 pound ground beef (80/20)
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder (optional)
  • Salt and black pepper to taste
  • 8 ounces cream cheese, softened
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 small corn or flour tortillas
  • 2 tablespoons melted butter or olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Extra tortilla chips for serving
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (optional)
  • Pickled jalapeños (optional)

Instructions

  1. Make the tortilla bats first. Preheat oven to 375°F (190°C). Use a bat-shaped cookie cutter to cut shapes from tortillas (or freehand bat silhouettes). Place on a parchment-lined baking sheet. Mix melted butter, garlic powder, smoked paprika, and a pinch of salt; brush over bats. Bake 8-10 minutes until golden and crispy. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook 3-4 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant.
  3. Add ground beef, breaking it up with a spoon. Cook 5-6 minutes until no longer pink. Drain excess fat, leaving about 1 tablespoon. Season with salt and pepper.
  4. Stir in drained black beans, fire-roasted tomatoes (with juices), and tomato paste. Mix until incorporated.
  5. Add chili powder, cumin, smoked paprika, and chipotle powder (if using). Stir well and let simmer 2-3 minutes.
  6. Reduce heat to low. Add softened cream cheese in spoonfuls, stirring until melted and smooth. Gradually add shredded cheddar and Monterey Jack, a handful at a time, stirring constantly until fully melted and glossy (about 2-3 minutes).
  7. Taste and adjust seasoning. If too thick, stir in a splash of milk or water.
  8. Transfer dip to a serving bowl or serve in the skillet. Top with tortilla bats, fresh cilantro, and sour cream if desired. Serve with extra tortilla chips.

Notes

Grate your own cheese for best melting. For a vegetarian version, use two cans of black beans instead of meat. The dip can be made up to 2 days ahead; reheat on stovetop with a splash of milk. Tortilla bats can be made ahead and stored in an airtight container at room temperature for up to 2 days.

Nutrition

Keywords: chili cheese dip, black cauldron dip, tortilla bats, quick appetizer, game day dip, comfort food, Halloween dip

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