Shelly's Recipe

TEX-MEX HOT BEEF CHILI DIP

Category: Dips - Hot

1 tsp canola oil
1 1/2 cups finely chopped yellow onion
2 tbsp minced garlic
1 1/2 tbsp kosher or sea salt
8 oz extra-lean ground/minced beef
1 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp cayenne pepper
3 tbsp tomato paste/tomato puree
1/2 cup beef broth
1 can (14.5 oz) diced tomatoes
1/2 cup water
1 tsp sugar
1 can (15 oz) pinto beans, drained and rinsed
3 tbsp seeded and minced jalapeno chile
1 tbsp fresh lime juice
3 tbsp thinly sliced green/spring onion, including green tops, plus 2 tbsp for garnish
3 tbsp chopped cilantro/fresh coriander leaves, plus 2 tbsp for garnish
2 tbsp Mexican cheese blend for garnish
1 1/2 tbsp sour cream for garnish

Dippers: Tortilla Chips, Roasted Fingerling Potatoes, baked potato chips

In a large nonstick frying pan over medium heat, warm the oil. Add the onion, garlic, and salt. Saute, stirring frequently, until the onion is soft and light golden brown, about 12 minutes. Add the beef, chili powder, oregano, cumin, and cayenne. Continue to cook until the beef is browned, about 10 minutes. Add the tomato paste/tomato puree and continue to cook, stirring constantly, until all the liquid has evaporated, about 3 minutes. Add the broth and simmer until the broth is reduced to 2 tbsp. Add the tomatoes, including the juice from the can, and the water and sugar. Continue to simmer until the liquid is reduced by half. Add the beans and jalapeño and simmer an additional 10 minutes. Stir in the lime juice, 3 tbsp green/spring onions, and 3 tbsp cilantro/fresh coriander. Taste and adjust the seasoning. Transfer to a warmed serving bowl.

To garnish, sprinkle the cheese over top, scatter the remaining green/spring onion and cilantro/fresh coriander on top, and add a dollop of sour cream in the center. Serve immediately.

Dip Do-Ahead: This dip can be prepared 2 days in advance. Cover and refrigerate. Just before serving, heat until hot in a microwave or on the stovetop in a frying pan, and then garnish. Makes about 3 1/2 cups