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Tim’s Pinto Bean Pork Dip

Tim’s Pinto Bean Pork Dip

We snack a lot for dinner. With both of us working, by the time we get home, do the things that need to be done, dinner is an after thought. I know, you all think we eat food like we have on the blog all week long………not so!

We have popcorn frequently, or frozen pizza, but recently bean dip has been our go-to snack dinner. Tim LOVES beans, he would eat them every day! I like beans, but a girl can only handle so much fiber.

Tim has been experimenting with a dip and it is ready to share with you. There is a local restaurant that we have mentioned before called Kelly’s. The Irish Mexican place that is a favorite of anyone local. If you are ever in the Sterling-Rock Falls, Illinois area look it up and stop by…..you won’t be sorry.

The Kelly’s bean dip a.k.a. Uncle Lou’s Dip is hmm, hmm, hmm, with the homemade tortilla chips. This Uncle Lou’s was the inspiration for Tim’s dip.

Pinto beans are simmered with salsa, chilies, garlic salt, cumin, chipotle and Sriracha. Browned pork tenderloin is added and the simmering continues until you have a creamy, spicy, porky, dip. Perfect for tortilla chips. Add shredded cheese and cilantro……..it’s snack supper!

You can also use the dip as the filling for burritos ………its Tim’s preferred way……I on the other hand am a chips kinda girl. Either way…..it’s hmm, hmm, hmm!!!!

Tim’s Pinto Bean Pork Dip

★★★★★ 5 from 1 review

Author: Tim Boyd

Print Recipe

Ingredients

Scale

2–15 ounce cans pinto beans, do not drain
1 pound pork tenderloin, trimmed and cut into small cubes
non stick cooking spray
1–7.76 ounces can Homestyle Mexican Salsa
1–4ounce can diced green chilies
1/2 teaspoon garlic salt
2 teaspoons cumin
1/4 teaspoon chipotle powder
1 teaspoon Sriracha sauce
Shredded cheese and cilantro for garnish

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Instructions

In a large sauce pan over medium low heat, cook beans and their liquid until heated trough.
Mash beans with a fork or potato masher, leaving slightly chunky.
Add salsa, chilies, garlic salt, cumin, chipotle powder, and Sriracha. Simmer for 10 minutes. While beans are simmering, spray a large skillet with non stick spray. Heat over medium high heat until pan is hot . Add diced pork . Sauté until pork is cooked through and browned.
Add pork to the beans mixture, stir to combine.
Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove from heat. Place in serving bowl. Garnish with cheese and cilantro if desired. Serve with tortilla chips.

Mini Mexican Monkey Bread

Mini Mexican Monkey Bread

Ok, so I made Monkey bread, I have seen tons of recipes for it, and decided to see what all the chatter was about……..

The chatter is…. it is “forking” delicious!!!! Mini Mexican Monkey Bread is individual little domes of pepper jack cheesy,and pull apart pretzel bread…….thats right, I said pretzel!

I have seen recipes from all kind of breads, pre-made, from scratch, frozen doughs and pop en’ fresh doughs. Anyway you make it, warm chunks of cheesy flavorful bread can not be wrong. Continue reading “Mini Mexican Monkey Bread”

Sweet and Spicy Chili

Sweet and Spicy Chili

Chili ………congers up images of winter, football, and Sunday!

I was going to stun you with my incredible chili knowledge…….you know the history of chili……..yada…..yada……yada. Well, it seems there is quite a controversy as to the origins of chili so, if you are really all that interested, you will have to google it. By the time I wrote all of it down and you read it ……..holy moly.

So, instead, I will amaze you with this Sweet and Spicy Chili. First, let me say that chili is Tim’s thing. There are a few items in the food world that for some reason are beyond my scope…….for reasons unknown………chili is one of them.

As we were planning our next recipe Tim suggested chili. I tried to steer the planning anywhere but there, but he kept coming back to it. The next words out of his mouth were music to my ears…… “I’ll make my chili”……..done!

Only one problem……….he had never written it down into a recipe. So, as he added ingredients I wrote them down. Now let me say that we always have the same spice conversation……

Tim: “ It needs more spice”
Marty :“ Tim, not everyone likes that much spice”
Tim: “Just a little bit more”
Marty: “ No, its fine”…….and then he adds more.

Turns out, in this recipe he was totally right! It was not too spicy……. it was perfect. Chili powder, cumin, red pepper flakes, and two things I have not had in chili before…….cocoa powder and cinnamon.

I had a big ????? with the cocoa and the cinnamon. They are that in the background taste, you can’t quite pick them out, but they make the dish. We also added brown sugar and salsa…….that added that some’m..some’m………and it all came together perfectly.

Just spicy enough, with a touch of sweet. We did not add any toppings to ours but feel free to add whatever you like……. we ate ours with biscuits…….or as Tim calls them skits.

However you top it or whatever you eat with it, Sweet and Spicy Chili will warm you up, make your favorite team win, and let you have a super Sunday.

It makes a small batch, it will serve 4-6, and if its just for two you can have it again and you know how it goes with chili …….even better the next day!