I went tailgating once. Yeah, once. It was memorable. The beer was good and I didn’t even drink any beer. The burgers…well, when someone decides to cheap out on frozen burgers just don’t eat them. That’s best practice. If they look disgusting that’s because they are. No amount of cheese, ketchup and mustard can fix them. The nastiness that was called “burger” (dog food?) is forever etched in my mind. I might prefer to eat liver and that is just wrong. In fact, I don’t drink Coke but I sure did that day. However, I have a recipe that is 1,000,000 times better. This evening I made Southwest Chili Dip in my new 7 quart Calphalon Slow Cooker. This slow cooker was a long time coming, is a beast and was totally worth the wait. I am in love. It’s big enough to hold a meal for all of us, sleek and gorgeous looking on my counter, and has digital settings.
The next time I tailgate I am tailgating in style. Thanks to my new Calphalon slow cooker I can take enough for me and plenty to share – with a crowd, and have I ever got a recipe for you. What’s even better than a slow cooking tailgate? We’re taking my minivan. It might not be cool but it has space AND it has electric outlets so we can have more than (non-frozen) burgers on the grill. We can have our Southwest Chili Dip served hot.
You grab the tortilla chips and I’ll bring the dip because we’re living it up Southwest style. 99% lean turkey, black beans, picante sauce, a blend of spices and the final touch – a creamy pepper jack cheese – make this dip a must have on any tailgate or picnic menu. My oh my is this dip yummy! It is the perfect add on for a tailgate party and just might star in the show. Move over burgers. Maybe I’m not sharing after all.
Southwest Chili Dip
- 1 lb. 99% lean ground turkey
- 1 can, no salt black beans, drained and rinsed/ 1 1/2 cups homemade black beans
- 2 cups picante sauce (mild or medium depending on the level of heat you want)
- 4 oz. pepper jack cheese, shredded
- 1/2 large sweet onion, diced
- 1 poblano, roasted, peeled, and chopped
- 3 cloves of garlic, diced
- 2 teaspoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- 1/4 – 1/2 teaspoon salt, I’m in love with smoked sea salt I prefer less salt but if you like your salt, go with the higher number
- Heat oil in pan and add diced onion, garlic and poblano.
- Saute until onions are translucent then add spices.
- Add ground turkey and brown, chopping turkey into small pieces.
- Add to slow cooker.
- Mix in 1 can of drained and rinsed black beans and 2 cups picante sauce.
- Mix together and spread shredded pepperjack across top evenly.
- Slow cook on low 3 hours or high for 30 minutes, then 1.5 hours on low.
- Serve with tortilla chips.
A quick note: My picante sauce was mild but with the spicy poblano and pepper jack cheese it has the perfect kick without setting your mouth on fire. Don’t know how to roast a poblano? Easy way – cut it in half, take out the seeds, place cut side down on the oven rack under the broiler. Broil 10 minutes. Keep a close eye. The peels can be charred but don’t disintegrate that poor pepper. It hasn’t done anything to you yet.
I’m in love with this new Calphalon Slow Cooker that Calphalon sent me. I received it in exchange for this post and I’m sure you will be seeing many more posts with it as I love to slow cook and fall is on the verge of making its appearance.
What are your favorite small kitchen appliances or dip recipes? Please link up your pin URLs with us today and raise a chip to Calphalon!
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