Say hello to the skillet dip that’s about to disappear. Crispy Chorizo Ibérico, melty cheddar, black beans, jalapeño, and a splash of pale ale come together in one gloriously cheesy, savory situation. Top it with even more crispy chorizo, fresh cilantro, and lime, then grab the chips and let the dipping begin.

Ingredients:

• 8 oz Whole Chorizo Ibérico
• ¾ cup pale ale
• 8 oz Velveeta, cubed
• ½ cup sharp cheddar cheese, shredded
• 1 (14.5 oz) can Rotel tomatoes, partially drained
• 1 cup black beans, drained and rinsed
• ¼ cup red onion, finely diced
• 1 jalapeño, finely diced
• ½ tsp smoked paprika
• ¼ tsp red pepper flakes
• Salt and freshly cracked black pepper, to taste
• ¼ cup fresh cilantro, chopped
• 1 lime
• Flaky sea salt, for garnish
• Tortilla chips, for serving
  

Directions:

1. Remove the casing from the Chorizo Ibérico and grate using a cheese grater. Then take shredded chorizo and place into a large, high-sided skillet over medium heat.
2. Cook until deeply browned and crispy, breaking the chorizo into small crumbles as it cooks. Remove about ⅓ of the chorizo and set aside for topping.
3. Add the red onion and jalapeño to the skillet and cook for 2–3 minutes until softened.
4. Add the smoked paprika and red pepper flakes, then pour in the pale ale. Allow the beer to reduce for 4–5 minutes.
5. Reduce heat to medium-low. Add the Velveeta and cheddar, stirring until completely melted and smooth.
6. Fold in the black beans and Rotel tomatoes. Continue cooking for 3–5 minutes until heated through.
7. Season with salt, freshly cracked black pepper, and a squeeze of fresh lime juice.
8. Transfer to a serving bowl and top with the reserved crispy Chorizo Ibérico, fresh cilantro, and a pinch of flaky sea salt.
9. Serve warm with tortilla chips