Superbowl Cheeseburger Dip

It was superbowl. Is there a better day for consuming a dip meant to emulate the taste of a cheeseburger? I was so confident the answer was "no" that I made this dip twice... at two different parties. 

The original recipe came from Burger Lab awesome guy J. Kenji Lopez-Alt and can be found here. Unless it's a real large gathering, I would suggest halving the recipe. 

1 poblano chile (I used an anaheim as the store was out of poblanos)

1/2 lb block of American Cheese from the deli

1/2 lb sharp cheddar cheese

2 tsp cornstarch

1 tbsp vegetable oil

1/2 lb fresh ground beef

Salt

1/2 tsp cumin

1 tsp red pepper flakes

1 cup canned diced tomatoes, drained

5 oz evaporated milk

1 tbsp Franks Hot Sauce

2 tbsp shredded cilantro

To kick it off, take the chile and roast it over the flame of your gas burner. Use an oven on broil if you don't have a gas stove. Totally blacken it and then let it chill out for 5 minutes. Run some cold water over it and get rid of all the blackened skin, the stem, and the seeds. Chop it up finely.

Cut both the cheeses into 1/2 inch cubes. Combine them with the cornstarch in a bowl / bag until they are evenly coated.

Heat up the oil in a saucepan on med-high. Make sure it's good and hot, then add the ground beef and cook it until the pink is gone. Add the cumin and red pepper, stir it together for 30 seconds or so. 

Add the tomatoes, chiles, and milk now. Stir it up and bring it to a boil. 

Turn the heat down to low and add the cornstarchy cheese. Stir constantly until it's melted. Add the hot sauce and cilantro. Serve it up immediately.