Moscow-Pullman Daily News Blogs

You don’t have to be a sports fan to enjoy the tasty foods you’re likely to find being served in a parking lot before the big game. I am planning to do a “Cookbook Corner” column soon offering up recipes for folks who enjoy the culinary aspects of “gourmet” eating before cheering for their favorite team.
In digging up recipes for the above-mentioned column, I came across a recipe I’ve had for years that as I recall, came from a reader in Pullman. I’ve made it numerous times and have gotten good reviews each time I served it.
The dip is very hearty and almost a meal in itself. If you have kids, it’s also likely they will give a thumbs-up.

Tailgater’s Tex-Mex Chili Dip

• 1 pound lean ground beef or pork
• 2 cups chunky salsa (mild, medium or hot)
• 1 cup water (divided)
• 1 1.61 ounce package brown gravy mix
• ½ teaspoon ground cumin
• 1 15-ounce can black beans, rinsed and drained
• 1 to 2 teaspoons finely chopped jalapeno pepper (optional)
• tortilla chips or crackers

In a 2-quart saucepan or large skillet, cook and stir ground beef or pork until no longer pink; drain. Add salsa and ½ cup water; heat to boiling. Meanwhile, dissolve gravy mix in ½ cup cool water; stir in cumin. Stir in boiling mixture, cook and stir until thickened. Stir in beans and jalapeno pepper. Reduce heat and simmer 10 minutes.. Garnish with fresh cilantro leaves, if desired. Serve with tortilla chips.
Makes 10 to 12 servings.