Ingredients:
1/2 pound Premio Sweet Italian Sausage Meat
1 cup sweet yellow onion, diced
1 large jalapeño pepper, diced
1 cup Belgian White ale
1 (14.5 ounce) can fired roasted diced tomatoes
2 teaspoons extra-virgin olive oil
1 teaspoon hickory liquid smoke
1 teaspoon roasted cumin
1/2 teaspoon Ancho chili pepper
1/2 teaspoon hot Mexican-style chili powder
1/2 teaspoon garlic powder
1/2 teaspoon hickory smoked sea salt
1/4 teaspoon allspice
2 tablespoons heavy cream
1 tablespoon cornstarch
8 ounce 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
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Chipotle Chili FAN-DANGO Dip:
1. Add oil to a large skillet over medium heat. Add Premio Sausage Meat and brisket; 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; cook for an 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; stir into meat mixture and simmer for another 5 minutes. Add cheeses and 1/4 cup cilantro; stir until cheeses are melted.
4. 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!
SERVES: 4
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