Super Bowl Chili Dip
This recipe came about on New Years when a buddy and I were invited to a party and had to bring something. I love my friends for cooking inspiration, because while they cant cook, this opens their mind up to new ideas that I might not think of do to traditional practicality. We had to bring an hors d’oeuvre and I couldn’t think of something good, then B says “how about chili?” Well you need bowls and spoons for chili, its not a good party food in that respect. So B comes back with an idea that I wouldn’t of thought of “can we turn the chili into… like a dip?”
Yes. Yes we can.
- A large pot
- A wooden spoon
- A medium sized aluminum serving tray (or an actual casserole pan if you have one)
- Some plastic wrap
- 3lbs of 90/10 ground beef
- 1 large onion, diced
- 2tbsp of chopped garlic
- 2 small cans of chopped fire roasted tomatoes
- 1 can of chopped green chiles
- Half a can of beer (lager works best, don’t be fancy I used Bud Lite)
- Half a can chipotles in adobo, minced (adjust this based on your spice preference)
- 3tbsp of ground cumin
- 1 can of refried beans
- 1 bunch of cilantro, chopped
- 1 large bag of shredded cheddar cheese
- 1 or 2 bags of thick corn tortilla chips
- Saute the onions over medium-high heat in a little cooking oil (not listed) until they start to soften up and become translucent
- Add in your garlic and keep cooking. Once you start to see browning go ahead and add in your ground beef.
- Use the spoon to break up the ground beef as it cooks. This is important because for a good end product you don’t want large pieces of ground beef in there being difficult. Keep cooking and breaking up the meat with the spoon until the beef is cooked all the way through.
- Once the beef is cooked add in the beer and let this cook until its reduced by about half
- After the beer has reduced add in the tomatoes, green chiles, cumin and chipotles. Stir to homogenize and let it come to a boil then back the heat down to medium low. Let this cook until the beef starts to get tender.
- Once the beef has gotten a little tender add in the can of refried beans and stir it in. The beans will thicken the mix so keep stirring so it doesn’t burn. Once fully incorporated turn the heat off, stir in the cilantro and season with salt to taste.
- Pour the mix into your aluminum pan, top with cheese, and then wrap with plastic wrap to let the cheese melt and the dip “settle”
- Serve with the tortilla chips and dig in.
This is best served a little warmer then room temperature. Best is to make it an hour before you plan to serve it. If you do plan on making this ahead of time do not put the cheese on it. Wrap it with foil and reheat it in the oven on low heat. Once hot remove it and then add the cheese.