Ingredients:

  • 450g ground pork sausage
  • 450g ground chuck (80/20)
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 900g prepared cheese product (such as Velveeta), cubed
  • 225g pepper jack cheese, freshly shredded
  • 120ml evaporated milk
  • 570g canned diced tomatoes with green chilies (undrained)
  • 425g canned black beans, rinsed and drained
  • 240ml sweet corn
  • 120ml red onion, finely diced
  • 2 fresh jalapeños, seeded and minced

Instructions:

  1. Place a heavy-bottomed Dutch oven over medium-high heat. Add the ground pork sausage and ground chuck.
  2. Use a meat masher to break the proteins into very fine crumbles. Brown until the meat reaches a deep mahogany color and no pink remains.
  3. Drain the excess rendered fat, leaving approximately 2 tablespoons in the pot for flavor and moisture.
  4. Stir in the smoked paprika and cumin, allowing the spices to bloom in the hot fat for 30 seconds.
  5. Reduce heat to low. Add the prepared cheese product cubes, shredded pepper jack, and evaporated milk. Stir continuously until the cheese is completely melted and the mixture is emulsified.
  6. Fold in the undrained diced tomatoes with green chilies, rinsed black beans, sweet corn, red onion, and minced jalapeños.
  7. Continue to heat on low for 5-10 minutes until all vegetables are warmed through and the dip is silky. Serve immediately or transfer to a slow cooker on the warm setting.