This dip is like concentrated chili. It can be used as much more than a dip for vegetable chips—as a topping for burgers, hotdogs, baked potatoes, or sweet potato fries!
Prep time 20 minutes
Serves 10 to 12
1 pound (455 g) ground pork
1 pound (455 g) ground beef
2 cloves garlic, minced
2 tablespoons (15 g) chili powder
1 tablespoon dried minced onion
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon chipotle powder
1 6-ounce (170 gram) can tomato paste
1 bell pepper (any color), diced
2 cups (475 ml) beef or chicken broth, plus more if needed
1 12- or 16-ounce (340 or 455 gram) package of bacon
1 Brown the pork and beef in a large skillet over medium-high heat. Strain out the excess grease if necessary.
2 Add the garlic, chili powder, onion, cumin, salt, black pepper, and chipotle powder to the skillet. Stir it well and cook for about a minute. Stir in the tomato paste, working it into the meat.
3 Transfer the meat mixture to a 2- or 3-quart (1.9 or 2.8 liter) slow cooker. Add the bell pepper and broth. Stir well.
4 Cover and cook on high for 2 to 3 hours.
5 Cut the bacon into small strips and cook in a large skillet until crispy. Remove with a slotted spoon and place on a paper towel to soak up the excess grease. Stir the bacon into the chili dip. If it seems too thick, add a little more broth until it’s the consistency you prefer.
6 Serve warm with veggie chips.