Hot Beef and Pinto Bean Chili Dip Recipe

Heat oil in a large saucepan over medium heat. Add the onion, bell pepper, garlic, and jalapeno and cook, stirring often, until the onion softens, about 6 minutes. Add the beef and cook, stirring and breaking up the meat with the side of a spoon, until the meat loses its pink color, about 10 minutes. Drain off the fat.

Add the chili powder, cumin, and oregano and stir for 30 seconds. Stir in the tomatoes with their juice, the tomato sauce, beer, salt, and pepper. Bring to a simmer. Reduce the heat to medium-low and cook until thickened, about 45 minutes. During the last 10 minutes, add the beans. Remove from the heat and let stand for 5 minutes, then skim the fat that has risen to the surface. (The dip can be prepared up to 2 days ahead. Reheat gently over medium-low heat.)

Transfer to a heatproof serving bowl. Spoon the sour cream in the center, sprinkle the cheese around the sour cream, and serve hot accompanied by tortilla chips or corn chips.

It's equally good made with ground pork or the meat loaf combination of ground beef, pork, and veal.

Yield: 6 cups

Source: Dip It! by Rick Rodgers (William Morrow & Co)
Reprinted with permission.