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Hot Beef and Pinto Bean Chili Dip

Source of Recipe

From "Dip It!" by Rick Rodgers


Recipe Introduction

"Your Super Bowl party will be even more super with this meaty dip. It's equally good made with ground pork or the meat loaf combination of ground beef, pork, and veal."

List of Ingredients

â—¦ 1 tablespoon olive oil
â—¦ 1 medium onion, chopped
â—¦ 1 medium green bell pepper, cored, seeded, and chopped
â—¦ 2 cloves garlic, chopped
â—¦ 1 jalapeño, seeded and minced
â—¦ 1 ½ pounds ground sirloin or round
â—¦ 2 tablespoons chili powder
â—¦ 2 teaspoons ground cumin
â—¦ 1 teaspoon dried oregano
â—¦ One 14 ½-ounce can diced tomatoes in juice
â—¦ One 8-ounce can tomato sauce
â—¦ ½ cup lager beer
â—¦ 1 teaspoon salt
â—¦ ½ teaspoon ground black pepper
â—¦ One 15 ½- to 19-ounce can pinto beans, drained and rinsed
â—¦ 1 cup sour cream for garnish
â—¦ 1 cup (4 ounces) shredded extra-sharp Cheddar for garnish


Recipe

Heat the oil in a large saucepan over medium heat. Add the onion, bell pepper, garlic, and jalapeño and cook, stirring often, until the onion softens, about 6 minutes. Add the beef and cook, stirring and breaking up the meat with the side of a spoon, until the meat loses its pink color, about 10 minutes. Drain off the fat.

Add the chili powder, cumin, and oregano and stir for 30 seconds. Stir in the tomatoes with their juice, the tomato sauce, beer, salt, and pepper. Bring to a simmer. Reduce the heat to medium-low and cook until thickened, about 45 minutes. During the last 10 minutes, add the beans. Remove from the heat and let stand for 5 minutes, then skim the fat that has risen to the surface. (The dip can be prepared up to 2 days ahead. Reheat gently over medium-low heat.)

Transfer to a heatproof serving bowl. Spoon the sour cream in the center, sprinkle the cheese around the sour cream, and serve hot with tortilla or corn chips.

Makes 6 cups