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Chili Dip


2 tablespoons vegetable oil

1 yellow onion, diced

1 poblano pepper, finely diced

1 jalapeno pepper, finely diced

2 cloves garlic, minced

2 teaspoons ancho chili powder

1 teaspoon ground cumin

1 teaspoon dry mustard

¼ teaspoon paprika

⅛ teaspoon cayenne pepper

2 tablespoons tomato paste

6 ounces Shiner Bock beer

½ cup beef broth or stock

1 pound ground chuck, cooked

½ cup tomato sauce

1 tablespoon molasses

1 tablespoon Worcestershire sauce

1 15-ounce can pinto beans, drained and rinsed

¼ cup chopped cilantro, divided

½ cup shredded queso fresco

Yellow corn chips for serving


  1. Heat oil in skillet and add onion, poblano, and jalapeno. Sauté until onion is translucent and chilies are soft, about 5 to 7 minutes. Add garlic to skillet and cook 2 minutes. Reduce heat slightly and stir in spices and cook until toasted and fragrant.
  2. Stir in tomato paste and cook 2 minutes. Add beer to skillet to deglaze the pan. Add beef stock and bring mixture to a boil. Cook until liquid is reduced by half, about 3 to 4 minutes. Add beef to skillet along with tomato sauce, molasses and Worcestershire; simmer to reduce liquid further, about 8 minutes.
  3. Add beans, and simmer 5 minutes more until most of the liquid is evaporated. Add salt and pepper to taste. Stir in half of chopped cilantro. Transfer to serving dish, and garnish with shredded queso fresco and remaining cilantro. Serve with yellow corn chips.
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