Here’s What You’ll Need:
- 1 lb. grass-fed organic ground beef
- 1/4 cup Homemade Organic Beef Stock
- 1/4 cup reserved kidney bean liquid
- 1 cup organic crushed tomatoes
- 2 cups organic frozen corn
- 2 cups cooked organic kidney beans, drained
- 2 cups cooked organic black beans, drained
- 1 cup freshly diced organic tomato [1 medium]
- 1 cup diced organic red onion
- 4 organic garlic cloves, minced
- 2-3 Tbsp. minced Homemade Organic Pickled Jalapenos; OR Homemade Organic Pickled Serranos
- 2 Tbsp. Homemade Organic Taco Seasoning, divided
- 2 tsp. Real Salt
- 4 Tbsp. organic masa harina (corn flour); OR unbleached organic white flour mixed with 4 Tbsp. unchlorinated and unfluoridated water (slurry)
- 1/4 cup finely chopped fresh organic cilantro; OR 1 Tbsp. organic dried cilantro (optional)
- hot sauce (optional)
- organic tortilla chips, for serving
Here’s How I do it:
Slow Cooker:
- Add all ingredients except the slurry and tortilla chips and cook on low for 5-6 hours; Add the slurry 30 minutes before the cook time ends, and stir until well combined.
- Serve from the slow cooker with tortilla chips on the side for dipping.
- This recipe yields approximately 11 cups of dip.
- Enjoy!
Warmers:
- Cook the ground beef and 1 Tbsp. taco seasoning in a large skillet until browned, breaking up any large chunks.
- Add the beef stock, bean drippings, crushed tomatoes, corn, kidney beans, black beans, garlic, hot peppers, 1 Tbsp. taco seasoning, and salt; Stir to combine well.
- Increase the heat to boiling, then reduce and allow to simmer for 20 minutes; Add the slurry to the skillet and allow to simmer until thickened.
- Transfer the dip to your warmer.
- Serve from the warmer with tortilla chips on the side for dipping.
- This recipe yields approximately 11 cups of dip.
- Enjoy!
This would also be delicious as a burrito, taco, taco salad, taco bowl, etc.