Cowboy Dip
by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska
Makes about 6 cups of dip
- 9 ounces fresh chorizo sausage
- 1 tablespoon canola oil
- ½ sweet onion, diced
- 10 ounces diced tomatoes with green chilis
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can pinto beans, drained and rinsed
- 8 ounces shredded Mexican cheese blend
- 1 cup chicken stock
- 4 American cheese slices
- 3 tablespoons sliced green onion
- Grilled baguette slices or chips for serving
To a large pot over medium heat, add the oil. Sauté the chorizo and onion for about 10 minutes. Add the beans, tomatoes, and chicken stock and simmer over medium heat for another 10 minutes. Add the cheese and reduce the heat to medium-low and cook until cheese is melted and incorporated. Add green onions and serve with grilled baguette slices or chips.