The countdown for the big game has started. It feels like the Bronco fans here in Denver are ready. The town, or let’s better say, the state of Colorado is rocking. In support of our team I would like to share with you Chef Tyler’s chorizo bean dip. Chef Tyler is the Culinary Director for all four of John Elway’s restaurants. I stumbled over his recipe a few days ago while searching for typical Colorado Super Bowl food for one of my readers holding a big Super Bowl party in Florida. This chorizo bean dip is super easy to assemble and is unbelievably tasty. If you are a fan of spicier food, just add a few red pepper flakes to raise the heat. My family liked it as is. Actually they liked it a lot and I was lucky that we ran out of tortilla chips while taste testing or there would have been no chorizo bean dip left to share during the game. So, if you are still in need for a last minute appetizer, this chorizo bean dip will definitely be a big crowd pleaser. In this spirit I hope for a great Super Bowl match and the better team (hopefully mine) to win. Go Broncos!
|Chorizo Bean Dip|| || |
- 1 16 ounce can of refried beans
- ½ pound ground pork
- 1 small yellow onion, diced small
- 2 cloves fresh garlic, minced
- 1 Tablespoon Ancho chile powder
- 2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Mexican oregano
- 1 Tablespoon red wine vinegar
- ¼ to ½ cup (62.5 -125 ml) chicken broth
- Sea salt
- Fresh black pepper
- 2 scallions, minced
- In a larger pan over medium high heat sauté the onions for about 4 minutes.
- Add the garlic and cook for another minute.
- Add the ground pork and cook until done.
- Stir in the chile, cumin and coriander. Cook for another 2 minutes.
- Gently mix in the beans.
- Add some broth to the consistency of your liking (I didn't add any).
- Season with pepper and salt.
- Transfer the dip into an appetizer bowl and garnish with scallions.
- Serve with tortilla chips.
Home of the Broncos.
Find more game day inspirations at Cooking Light.