For Chipotle Chili Con Carne Dip, heat oil over medium-high heat in a 7-quart dutch oven. Pat sirloin cubes dry with paper towel and season evenly with 1 teaspoon salt and black pepper. Sear sirloin in batches until browned on all sides; remove to half sheet pan with slotted spoon. Lower heat to medium and add onion and garlic; sauté for 4 minutes. Add red pepper and spices; sauté 3 more minutes. Add reserved sirloin and juices, crushed tomatoes, beans, ketchup, beef stock, chipotle puree, cocoa and remaining 1/2 teaspoon salt. Bring to boil and simmer for 1 1/2 hours. Serve alongside prepared Lamb Weston® MunchSkins® for dipping into the Chipotle Chile Con Carne.
2 quarts Chipotle Chile Con Carne Dip