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Chipotle Chili Con Carne Dip with Loaded Potato Skins

2 Tbsp. oil

2 1/2 lbs. top sirloin, cut into 1/2-inch cubes

1 1/2 tsp. salt, divided

1/2 tsp. black pepper

4 cups diced onions

1 Tbsp. minced garlic

3/4 cup minced red bell pepper

1 tsp. crushed chili flakes

1 tsp. coriander

1 tsp. ground cumin

3 cardamom pods, bruised

28 oz. canned crushed tomatoes

1 1/2 cups kidney beans, drained and rinsed

1/2 cup ketchup

1/2 cup beef stock or broth

2 Tbsp. chipotle in adobo, pureed

1 Tbsp. cocoa powder

Lamb Weston® MunchSkins® (2200D), fried and topped with shredded cheddar cheese, crispy crumbled bacon, broiled under salamander to melt cheese, then topped with sliced scallions.

  1. For Chipotle Chili Con Carne Dip, heat oil over medium-high heat in a 7-quart dutch oven. 
  2. Pat sirloin cubes dry with paper towel and season evenly with 1 tsp. salt and black pepper. 
  3. Sear sirloin in batches until browned on all sides; remove to half sheet pan with slotted spoon. Lower heat to medium and add onion and garlic; sauté for 4 minutes. 
  4. Add red pepper and spices; sauté 3 more minutes. 
  5. Add reserved sirloin and juices, crushed tomatoes, beans, ketchup, beef stock, chipotle puree, cocoa and remaining 1/2 tsp. salt.  Bring to boil and simmer for 1 1/2 hours.
  6. Serve alongside prepared Lamb Weston® MunchSkins® for dipping into the Chipotle Chile Con Carne.

Yield

2 portions
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