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Beef and Bean Dip with Chile Peppers


This is a hearty dip with browned ground beef and beans. Use kidney  beans or small red beans in the dip, and spice it up with extra cayenne or some minced jalapeno peppers.

Cook Time: 12 minutes

Total Time: 12 minutes


  • 1 pound lean ground beef
  • 1 cup chopped onion
  • 1/2 cup ketchup
  • 1 teaspoon chili powder
  • dash of ground cayenne pepper, or to taste
  • 1 teaspoon salt
  • 1 small can (4 ounces) chopped mild green chile, drained
  • 1 jalapeno pepper, minced, optional
  • 1 can (about 16 ounces) undrained red kidney beans or small red beans
  • 1 cup shredded American cheese or a Cheddar jack or Mexican cheese blend
  • tortilla chips


Cook ground beef with 1/2 cup chopped onion until meat is browned and onion is tender. Stir in ketchup, chili powder, and salt. Add chopped chile peppers and beans; mash mixture well.

Heat until the mixture is hot; top with the shredded cheese and remaining 1/2 cup chopped onion. Keep the dip warm in chafing dish, fondue pot, or slow cooker.

Serve with tortilla chips.

Makes 4 cups.

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