Spicy Chili Dip

Spicy Chili Dip by Chef Linkie Marais

Ingredients

  • 2.5 lbs. Ground Beef (94% lean)
  • ½ 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
  • ½ 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)
  • ¼ cup Sour Cream
  • ¼ cup Scallions (chopped)
  • Corn Tortilla Chips

Directions

  1. Preheat the grill directly to 500°F.
  2. In a large cast iron skillet or paella pan, brown the meat in 1 tbsp. olive oil.
  3. Add onions, garlic and spices, and leave on the grill until the onions are cooked.
  4. Reduce the heat to 450° F, and add the beans. Stir well.
  5. Sprinkle the tomatoes on top of the mixture and then the corn, and cook for another 2-3 minutes.
  6. Sprinkle the cheese on top and allow to cook for another 3 minutes or until the cheese is melted and the sides are bubbly.
  7. Top with sour cream and chopped scallions.
  8. Serve with corn tortilla chips!