Ingredients:

  • 1 pound (454g) ground beef (80/20 blend recommended)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 1 clove garlic, minced
  • 1 (15 ounce / 425g) can tomato sauce
  • ½ cup (120ml) ketchup
  • ¼ cup (60ml) Worcestershire sauce
  • 2 tablespoons (30ml) brown sugar, packed
  • 1 teaspoon yellow mustard
  • ½ teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 8 ounces (225g) cream cheese, softened
  • 1 ½ cups (170g) shredded cheddar cheese (or a cheddar blend)
  • Optional: Chopped green onions, for garnish

Instructions:

  1. Cook ground beef in a large skillet over medium-high heat, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Stir in tomato sauce, ketchup, Worcestershire sauce, brown sugar, yellow mustard, chili powder, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  4. Reduce heat to low. Cut the softened cream cheese into small cubes and add to the skillet. Stir until the cream cheese is melted and fully incorporated, creating a smooth and creamy base.
  5. Stir in half of the shredded cheddar cheese.
  6. Pour the mixture into a 9x13 inch baking dish.
  7. Sprinkle the remaining shredded cheddar cheese evenly over the top.
  8. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
  9. Garnish with chopped green onions, if desired. Serve hot with your choice of dippers.