Yuengling Lager Chili Dip


Yuengling Lager Chili Dip
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Chili Dip
• 1 Tbs olive oil
• 1 medium onion
• 1 medium green
bell pepper
• 2 garlic cloves
• 1 jalapeño
• 1½ lb ground beef
• 2 Tbs chili powder
• 2 tsp ground cumin
• 1 tsp oregano
• 14½ oz can diced
tomatoes in juice
• 8 oz can tomato
• ½ cup Yuengling®
• 1 tsp salt
• ½ tsp black pepper
• 15½ – 19 oz can
pinto beans
• 1 c sour cream
• 1 c shredded
Cheddar cheese
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Lager chili dip
1. Heat oil in large saucepan over
salt, and pepper. Bring to a simmer
pepper, garlic, and jalapeño. Cook
Cook 35 minutes, add beans and cook
medium heat. Add diced onions, bell
about 6 minutes, stirring often, until
onion softens. Add beef and cook
about 8-10 minutes, stirring and
breaking up meat until losing its pink
color. Drain off fat.
2. Add chili powder, cumin and oregano;
mix thoroughly. Stir in tomatoes with their
juice, tomato sauce, Yuengling® Lager,
and then reduce heat to medium-low.
10 minutes more or until thickened.
3. Remove from heat. Let stand 5
minutes; skim any fat that rises to the
4. When serving, spoon sour cream
in center and sprinkle cheese on top.
Use tortilla chips for dipping.
yuengling.com | enjoy responsibly. | ©2015 D.G. yuengling & son, Inc., pottsville, pa 17901
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