beer & chili cheese dip
Classic chili ingredients turned into a crowd-pleasing dip with a kick of beer
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Appetizers
Keyword: cheese, chili, chili cheese dip, dip, warm
Servings: 10
Author: the communal feast
- 1 tablespoon olive oil
- 1 lb. lean ground beef
- 1/2 white onion chopped
- 1 can red kidney beans
- 1 clove garlic chopped
- 1/2 cup grape tomatoes diced into small pieces
- 1 red pepper diced into small pieces
- 1 can green chilies
- 1 tablespoon cumin
- 1 tablespoon chipotle chili
- 1 tablespoon coriander
- 1 tablespoon paprika
- salt and pepper to taste
- 2 teaspoons corn starch
- 1 tall can of amber beer
- 4 oz. cream cheese room temperature
- 1 cup shredded nacho cheese
- garnish with avocado parsley, green onion, sour cream, tomatoes
- serve with choice of tortilla chips
In a large saucepan heat olive oil over medium heat. Brown beef with onions
Once cooked, add beans, garlic, green chilies, tomatoes, red pepper, spices stir to coat. Mix in the cornstarch
Slowly add the beer. Start with 1/2 can and continue to incorporate until reduced and thickened. About 3/4 of the beer
Bring the mixture to a boil and reduce heat to simmer for 10 minutes
Stir in cream cheese and remaining cheese until melted
Transfer to a serving bowl and garnish with avocado, sour cream, parsley, green onions, and tomatoes
serve with tortilla chips