SMOKED CHILI CON QUESO TACO DIP
In partnership with Primo Ceramic Grills. Of course, my words from experiencing this Smoked Chili Con Queso Taco Dip are my own! #PrimoOvalXL #PrimoCeramicGrills #Primo #teamprimo #teamprimo2020
Description: Stir together Chili Con Carne with Queso Fundido and what do you get? Smoked Chili Con Queso! A fun and festive combination cheeses, Italian Sausage, and ground beef with taco spices, black beans, green chilies and cilantro! Add Primo Lump Charcoal and wood chips for the perfect infusion of smoke and you have a unforgettable ooey gooey dip for for tailgating, Cinco de Mayo, or any backyard al fresco grilling party.
Every one loves to take a chip or cracker and scoop up a bite of ooey gooey cheesy meaty dip, right? What happens then when the cheesiness of Queso Dip and the meatiness of Chili con Carne are stirred together and SMOKED on your Primo Ceramic Grill? Pure scrumptiousness, and one more Primo-Moment to remember!
RECIPE INSPIRATION
Smoked Chili Con Queso Taco Dip was crafted for Primo-Moments! There is something special when friends and family gather around my Primo Ceramic Grill. We laugh, share latest news, talk sports, talk food, talk life, while waiting for that next grilled or smoky bite! So grab some meat, cheese, taco spices, friends, and family, and get smoking! This dish is perfect for Cinco de Mayo or any day you want ~ so open your Primo Ceramic Grill and let your #PrimoMoment begin!
WHAT’S THE DIFFERENCE
CHILI CON CARNE
-A "chili with meat”! A spicy stew containing chili peppers, meat, tomatoes and beans and seasoned with garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas.
CHILI CON QUESO:
-A dish typically served in Tex-Mex restaurants as a dip with tortilla chips. A simple melted cheese sauce with chili peppers but so rich and delicious you have to have just one more bite!
QUESO FUNDIDO
-A thick melted cheese sauce dotted with chorizo and Mexican spices. The dip is served hot with tortillas or tortilla chips.
PRIMO CHILI CON QUESO TACO DIP
That’s Primo Grills latest dip to crave! Grab a cast iron skillet! Fire up your Primo Ceramic Grill, and begin to make Chili con Carne by browning Italian Sausage and Ground Beef over direct heat. Sprinkle with taco seasoning, and pile on the Queso Fundido ingredients! Place that cast iron skillet filled with goodness over indirect heat and smoke away! You have just created a rave worthy dish called Chili Con Queso Taco Dip!
TWO-ZONE COOKING
Chili Con Queso is cooked with two-zone cooking. This method allows you to cook over one hot zone and one cooler zone. The meat is cooked, in a cast iron skillet, directly over the hot embers. Once the meat has browned the skillet is moved to indirect heat so that cheese can melted without excess heat. Indirect heat also contributes to a longer cook time thus allowing for the smoke to infuse the cheese! Yum! Specific instructions on how to set the Primo Oval Grill ,for two-zone cooking, for this recipe are found below in Cooking Instructions.
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SMOKED CHILI CON QUESO TACO DIP
Prep Time: 15 Minutes. Cook Time: 40 Minutes
Serves: 8
Ingredients
Dip:
1 pound ground Italian Sausage, mild or hot
1 pound ground beef
3 tablespoons packaged low-sodium taco seasoning or the Taco Seasoning recipe below
1 (28 ounces) black beans, drained
1 (14 ounces) can fire roasted diced tomatoes, drain and reserve juice
1 (7 ounces) can diced green chilies, drain
1/2 cup chunky picante sauce, mild or medium
1/2 cup chopped green onions
1/2 cup chopped cilantro
1 sweet bell pepper, red or green, chopped 1/2 cup chopped cilantro
2 (8 ounces) package shredded sharp cheddar cheese (4 cups)
1 (10 ounces) package quesadilla cheese, cut in chunks
4 ounces cream cheese, more if needed for thickening
Finishing touch:
1 lime
1 apple or pecan wood chunk, or desired wood
1 extra large bag of tortilla chips
Garnish: Chopped cilantro and crumbled queso fresco
Taco Seasoning: Combine ground spices; 1 tbsp chili powder blend,
1/2 tbsp cumin, 1/2 tbsp smoked paprika, 1 tsp granulated garlic,1 tsp onion powder, 1 tsp salt, 1/2 tsp crushed red pepper flakes.
Preparation Instructions:
Prepare all listed ingredients.
Wrap one Primo Heat Deflector Plate in foil.
Cooking Instructions
Use a full load of Primo lump charcoal. Place 1 apple or pecan wood chunk at one end of the Primo Ceramic Grill. On the opposite end of the grill light the charcoal with one fire starter cube. Leave the dome open. Wait 5-8 minutes for the charcoal to build a small bed of embers.
Above the wood chunk side, insert the Primo Heat Deflector Rack to the highest position and top with the a Primo Ceramic Heat Deflector Plate. Above the deflector plate insert the grill rack to the highest level.
On the opposite side of the grill, right above the hottest embers, insert a grill rack to the lowest level.
After small embers can be seen, close the dome with the bottom draft door and top vent fully open. Allow the temperature to reach 325°F. Adjust the bottom draft door to about 1 1/2-inch open. The top vent will not be used during the next step.
Carefully, open the dome 1-inch to allow some heat and smoke out then fully open. Place a 12-inch cast iron skillet on the grill rack above the direct heat, and heat skillet for 2 minutes. Add the sausage and ground meat, breaking up meat with a spatula. Stir and cook ground meat until it is cooked through, and is no longer pink. Drain the fat. Sprinkle cooked meat with taco seasoning, stir well, cook for 1 minute. Transfer the skillet, with grill gloves, to the indirect side of the grill.
Add black beans, tomatoes, green chilies, picante sauce, green onions, sweet bell pepper, and cilantro; do not stir. Add the quesadilla cheese, cream cheese and 2 cups sharp cheddar on top but do not stir. Reserve the additional sharp cheese, if needed, when instructed.
Close the dome. Adjust bottom draft door 1/2-inch open and the top vent to 1/2-inch open with the daisy wheel holes fully open. Adjust the daisy wheel as needed to maintain the target temperature of 300°F. Smoke meat and cheese for 40 minutes.
Carefully, open the dome 1-inch to allow some heat and smoke out then fully open. Stir smoked ingredients together in skillet. Transfer skillet over to direct heat. Add remaining sharp cheese as needed. Adjust seasoning with salt, and or more taco seasoning. Squeeze juice from 1/2 lime over meat and cheese mixture.
Serve CHILI CON QUESO TACO DIP oven tortilla chips, and sprinkle with chopped cilantro and crumbled queso fresco.
WHY I CAN HIGHLY RECOMMEND PRIMO CERAMIC GRILLS
- The heat and smoke on the Primo Ceramic Grill is so easy to regulate! I learned how cook on the grill just by watching their videos. I don't learn things super easy nor am I a Pit Master by DNA! As #GrillingGrandma, I experienced success with my very first Smoked Spatchcock Chicken recipe!
- I have the Primo Oval XL 400. I love the size soooo much because it offers such a large cooking surface. I can smoke a few items at one time. It is allows for two zone cooking.
- I am finding the Primo Grill so versatile in how you can set up direct heat and indirect heat. I can grill, smoke, and bake yummy food.
- I love that the Primo Ceramic Grill is American made!
