Chipotle Chili Con Carne Dip with Loaded Potato Skins

 

Ingredients

 
  • 2 Tbsp. oil
  • 2 1/2 lbs. top sirloin, cut into 1/2-inch cubes
  • 1 1/2 tsp. salt, divided
  • 1/2 tsp. black pepper
  • 4 cups diced onions
  • 1 Tbsp. minced garlic
  • 3/4 cup minced red bell pepper
  • 1 tsp. crushed chili flakes
  • 1 tsp. coriander
  • 1 tsp. ground cumin
  • 3 cardamom pods, bruised
  • 28 oz. canned crushed tomatoes
  • 1 1/2 cups kidney beans, drained and rinsed
  • 1/2 cup ketchup
  • 1/2 cup beef stock or broth
  • 2 Tbsp. chipotle in adobo, pureed
  • 1 Tbsp. cocoa powder
  • Lamb Weston® MunchSkins® (Item #2200D), fried and topped with shredded cheddar cheese, crispy crumbled bacon, broiled under salamander to melt cheese, then topped with sliced scallions.

Directions

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.

Yield

2 quarts Chipotle Chile Con Carne Dip

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