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  • Chipotle Chili FAN-DANGO Dip

    Chipotle Chili FAN-DANGO Dip



    • 1/2 lb. Premio Sweet Italian Sausage Meat
    • 1/2 lb. ground brisket
    • 1 cup sweet yellow onion, diced
    • 1 large jalapeño pepper, diced
    • 1 cup Belgian White ale
    • 14.5-oz. can fired roasted diced tomatoes
    • 2 tsp. extra-virgin olive oil
    • 1 tsp. hickory liquid smoke
    • 1 tsp. roasted cumin
    • 1/2 tsp. Ancho chili pepper
    • 1/2 tsp. hot Mexican-style chili powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. hickory smoked sea salt
    • 1/4 tsp. allspice
    • 2 Tbsp. heavy cream
    • 1 Tbsp. cornstarch
    • 8-oz. chipotle-flavored cream cheese
    • 1 cup shredded four cheese cheddar, American and Monterey Jack cheese blend (or similar)
    • 1/3 cup cilantro, chopped
    • 2-3 bags Party ‘tizers Three Bean Dippin’ Chips

    How to make Chipotle Chili FAN-DANGO Dip:

    1. Add oil to a large skillet on medium heat.  Add Premio Sweet Italian Sausage Meat and brisket and cook, stirring and breaking meat into very small pieces as it browns, for 8-10 minutes.  Turn heat to low and add onion and pepper, and cook for additional 3 minutes.
    2. Deglaze pan with the Ale and cook for 2 minutes.  Add tomatoes, liquid smoke, cumin, Ancho, chili powder, garlic powder, salt and allspice.
    3. In a small cup, whisk together the cream and cornstarch and stir into meat mixture.  Simmer for another 5 minutes.
    4. Add cheeses and 1/4 cup cilantro and stir until cheeses are melted.
    5. Place into a serving bowl, preferably one that can be kept warm, and top with remaining cilantro.  Serve with Three Bean Dippin’ Chips and enjoy!


    Yields: 4 cups

    Submitted by: Sandi S.


Tailgate Contest 2012 Jets
Tailgate Contest 2012 Giants






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