Ingredients:

  • ground chuck (80/20)
  • Mexican chorizo
  • Velveeta, cubed
  • pepper jack cheese, shredded
  • cream cheese, cubed
  • canned diced tomatoes and green chilies (Ro-Tel)
  • canned black beans, rinsed and drained
  • frozen sweet corn
  • pickled jalapeños, finely chopped
  • light lager beer
  • smoked paprika
  • ground cumin

Instructions:

  1. In a large heavy-bottomed skillet or Dutch oven over medium-high heat, brown the ground chuck and Mexican chorizo together. Use a spatula to break the meat into very small, uniform crumbles.
  2. Once the meat is fully browned and mahogany in color, pour the mixture into a colander. Drain thoroughly to remove all excess grease before returning the meat to the skillet.
  3. Add the undrained diced tomatoes and green chilies, rinsed black beans, frozen corn, chopped jalapeños, smoked paprika, and cumin to the skillet with the meat. Stir to combine.
  4. Reduce the heat to low. Add the cubed Velveeta, shredded pepper jack, and cream cheese. Pour in the beer to help emulsify the mixture.
  5. Stir constantly using a silicone spatula until the cheeses are completely melted and the dip is glossy and smooth. Avoid boiling the cheese to prevent graininess.
  6. Serve immediately while warm, or transfer to a slow cooker on the 'warm' setting to maintain consistency during a party.