Insta-Party: Chili Dip and Ice Cold Beer

Chili and Beer

Ok, this one feels a teensy bit like cheating because it’s so easy. But, I think repurposing some leftovers into a snack for a guest is a pretty smart trick to keep up one’s sleeve. So, the recipe for chili below is NOT for an insta-party (hello 6 hours in the slow cooker), but it will make a ton of leftovers. Which are delicious topped with cheese, sour cream, chopped onions and served as a dip. Add a cold beer, and it really is a party in an instant! I’d actually use corn chips to dip in the chili, but I only had Ritz in the cupboard. Sometimes you just have to role with real life!

This chili recipe is adapted from my mother-in-law’s recipe. It is chock full of spices – like nearly half a cup – and very flavorful. It will feed an army. I had 10 people for dinner on Saturday, and we STILL had leftover chili!

Candy’s Chili (adapted):

1 lb. lean ground beef

1 lb. ground turkey

1 large onion, chopped

4 minced garlic cloves

3 Tablespoons chili powder

1 Tablespoon EACH cumin and ground black pepper

1 teaspoon EACH of the following: paprika, cayenne, ground sage, oregano, thyme, coriander

Crushed tomatoes, one 28 ounce can plus one 14.5 ounce can

12 ounces tomato paste (2 small cans)

12 ounces beer

2 14.5 ounce cans kidney beans, drained and rinsed

Brown beef, turkey, onion, and garlic in a LARGE skillet (or do it in two batches if you don’t posses a gigantic skillet). Once browned, combine meat mixture with all other ingredients in a slow cooker. Stir to combine. Cook over high for at least 6 hours.

Cheater’s Chili Dip:

1/2 cup Candy’s chili per person

2 Tablespoons shredded cheddar

1 Tablespoon sour cream

1 Tablespoon chopped onion

Place chili in a small ramekin. Top with cheese and microwave until hot, about 1 minute. Top with sour cream and minced onion. Serve with corn chips (or Ritz, or whatever you have handy) and an ice cold beer!

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