Chipotle Chili Con Carne Dip with Loaded Potato Skins

Name: Chipotle Chili Con Carne Dip with Loaded Potato Skins
Ingredients: 2 Tbsp. oil; 2 1/2 lbs. top sirloin, cut into 1/2-inch cubes; 1 1/2 tsp. salt, divided; 1/2 tsp. black pepper; 4 cups diced onions; 1 Tbsp. minced garlic; 3/4 cup minced red bell pepper; 1 tsp. crushed chili flakes; 1 tsp. coriander; 1 tsp. ground cumin; 3 cardamom pods, bruised; 28 oz. canned crushed tomatoes; 1 1/2 cups kidney beans, drained and rinsed; 1/2 cup ketchup; 1/2 cup beef stock or broth; 2 Tbsp. chipotle in adobo, pureed; 1 Tbsp. cocoa powder; Lamb Weston® MunchSkins® (2200D), fried and topped with shredded cheddar cheese, crispy crumbled bacon, broiled under salamander to melt cheese, then topped with sliced scallions.

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Ingredients

2 Tbsp. oil
2 1/2 lbs. top sirloin, cut into 1/2-inch cubes
1 1/2 tsp. salt, divided
1/2 tsp. black pepper
4 cups diced onions
1 Tbsp. minced garlic
3/4 cup minced red bell pepper
1 tsp. crushed chili flakes
1 tsp. coriander
1 tsp. ground cumin
3 cardamom pods, bruised
28 oz. canned crushed tomatoes
1 1/2 cups kidney beans, drained and rinsed
1/2 cup ketchup
1/2 cup beef stock or broth
2 Tbsp. chipotle in adobo, pureed
1 Tbsp. cocoa powder
Lamb Weston® MunchSkins® (2200D), fried and topped with shredded cheddar cheese, crispy crumbled bacon, broiled under salamander to melt cheese, then topped with sliced scallions.