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Devil's Dip

Source of Recipe


Sunset, October 1997






List of Ingredients



• 5 fresh jalapeño chilies
  
• 1 onion, chopped
  
• 5 cloves garlic, chopped
  
• 2 Tbsp olive oil
  
• 1 pound lean ground beef
  
• 1 Tbsp coarsely ground pepper
  
• 1 Tbsp prepared habanero chili sauce
  
• 2 cups prepared medium to hot tomato salsa
  
• 1 can (16 ounces) refried beans
  
• Salt
  
• 1/2 pound jack cheese, shredded
  
• 1 fresh Anaheim chili (optional)
  
• .
  
• White or blue corn tortilla chips
  






Instructions



1. Stem, seed, and chop jalapeño chilies.
   
   
2. In a 10- to 12-inch frying pan, combine jalapeños, onion, garlic and olive oil. Stir often over medium-high heat until onion is limp, about 5 minutes. Add beef, pepper and habanero chili sauce. Stir often until meat is browned and crumbly, about 10 minutes. Mix in salsa and beans. Stir occasionally over low heat until hot, about 5 minutes. Add salt to taste.
   
   
3. Pour bean mixture into a shallow 5- to 6-cup casserole and sprinkle with cheese. Cut Anaheim chili lengthwise into halves or quarters and lay on top of the cheese. Broil 4 inches from heat until cheese bubbles, 2 to 3 minutes. Serve hot; scoop onto chips.
   
   Makes 10 to 12 appetizer servings.