Sunday, February 2, 2014

Picadillo Dip

 It's that time of year again… Superbowl Sunday! And while others patiently await in anticipation for the football game itself, I am perched on the edge of my seat to put together a plethora of eats for the occasion. This year, my star player will be a Picadillo Dip.

2 large onions, finely chopped
2 Tablespoons butter, or bacon grease*
2 lbs. ground beef
2 cloves garlic, minced
2 teaspoons ground cloves
2 teaspoons ground cinnamon
2 teaspoons sugar
2 10-oz cans of Rotel tomatoes and green chilies
1 cup of raisins
2 teaspoons ground cumin
1 1/4 cup slivered almonds, toasted**
Salt to taste

In a large pan heat the butter/bacon grease and add the onion to brown. 

Add the beef, cook and break up. Drain the fat.

In a slow cooker, combine the onion, beef, garlic, cloves, cinnamon, sugar, and Rotel. Cover and simmer for 1 hour.

Add the raisins and cumin, cover and simmer for 20 minutes.

Add the almonds, cover and simmer for 10 minutes. Salt to taste.

Serve with Tortilla Chips

Recipe Courtesy of The Collection Cookbook by the Junior League of Austin, 1976

* Bacon makes anything better right? While butter may be readily accessible, rendering bacon fat is easy enough. Just plop some strips of bacon on a pan atop the stove, turn it on and let the grease cook out. 

** Toasting nuts is very easy and brings out great flavor. Just put a pan on the stovetop - medium heat - and pop in the nuts, stirring or shaking occasionally. No need to add butter or oils, the nuts naturally have enough of their own.