Spicy Chili Dip
Mississippi Chef Linkie Marais is ready for tailgating season, and you can be too with her collection of recipes easy to transport and serve on game day. This dip will hit you like a linebacker with its spicy kick. Simply heat it up on the grill when you’re ready to serve with tortilla chips on the side.
2.5 lbs. ground beef (94 percent lean)
1⁄2 onion, chopped
2 cloves garlic, chopped
2 tsp. cumin
4 Tbsp. chili powder (if you like it spicy, add more)
1 tsp. crushed red pepper flakes
1 tsp. salt
1⁄2 tsp. ground black pepper
1 can black beans
1 can kidney beans
1 can roasted tomatoes, chopped
1 can corn
1/8 tsp. cayenne pepper
1 cup pepper jack cheese, grated
1 cup mozzarella cheese, grated
1⁄4 cup sour cream
1⁄4 cup scallions, chopped
Corn tortilla chips
Preheat the grill directly to 500 degrees. In a large cast iron skillet or paella pan, brown the meat in 1 Tbsp. of olive oil. Add onions, garlic and spices, and cook until the onions are cooked. Reduce the heat to 450 degrees, and add the beans. Stir well. Sprinkle the tomatoes on top of the mixture and then the corn, and cook for another 2-3 minutes. Sprinkle the cheese on top and allow to cook for another 3 minutes or until the cheese is melted and the sides are bubbly. Top with the sour cream and chopped scallions. Serve with corn tortilla chips.
Recipe and photo courtesy of Linkie Marais.