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Smoky Chipotle and Chorizo Dip*

1 Tbsp olive oil
4 oz finely chopped chorizo sausage
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
1 garlic clove, minced
1/2 tsp ground cumin
1/2 tsp dried oregano
2 15 1/2 to 19 oz cans pinto beans
1 canned chipotle chile en adobo, minced
salt to taste
1/2 cup sour cream, for garnish
chopped cilantro, for garnish
tortilla chips
corn chips

Combine the chorizo and oil in a medium skillet. Cook over medium heat, stirring often, until the chorizo is browned, about 7 minutes. Using a slotted spoon, transfer the chorizo to paper towels, leaving the fat in the pan. Add the onion and red pepper to the skillet. Cook over medium heat, stirring often, until the red pepper is tender, about 6 minutes. Add the garlic, oregano and cumin and stir until the garlic is fragrant, about 1 minute. Add the beans with their canning liquid and the chipotle pepper. Bring to a simmer, stirring often. Reduce heat to low and simmer for 5 minutes. Transfer 1 cup of bean mixture to food processor and puree. Stir back into skillet, with the cooled chorizo. Transfer to a medium bowl and cool. Season with salt. Cover and refrigerate until chilled, at least 2 hours and up to 2 days. If the chilled dip is too thick, stir in some water or broth. To serve, transfer to a serving bowl. Top with the sour cream and sprinkle with the cilantro. Serve chilled or at room temperature. Serve with tortilla chips and corn chips.

Makes about 2 1/2 cups.

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