Food & Films 2009: Chili Dip

One of my favorite snack foods, something that begs for a beer and a football game, is chili dip. It is terrifically unhealthy and a bit repulsive if you think about it for more than a few seconds, and would just about kill any natural food junkie. Every now and again though, I break down and eat a few dozen chips' worth. And don't regret it a bit.

This photo stinks, and it probably still wouldn't look good even with the best photograph possible, but it's really a delight to devour. The dish has only three ingredients, plus three recommended accoutrements to properly enjoy. Ingredients: cream cheese, a can of chili, and some shredded cheddar. Optional accessories: tortilla chips, football, and beer.

Tackle, Cotton, and I scarfed down the tray you see here in about 5 minutes. This was more or less lunch for us for Food & Films 2009. There really wasn't even time to take a decent shot of the dip fresh from the oven...it was gone that quickly.

My former boss told me she wooed her husband with a similar dish. It involves Fritos, cream cheese, cheddar, Stagg chili, and chopped onion. And is always microwaved, never baked. I'm not sure how the ingredients fit together, but I do know the Fritos are an ingredient, not a dipper.

I urge you to try this dip, or my former boss' variation, the next time you've got a hankerin' for a coronary. You won't be disappointed.


Chili Dip Recipe

INGREDIENTS:

• 8 oz cream cheese (room temperature)
• 14 oz chili (Amy's Organic Spicy Chili is great!)
• 1 c shredded sharp cheddar

METHOD:

Preheat oven to 375F. Grease a 9" x 13" pan. (I always use a disposable aluminum pan, which I don't spray because I don't have to wash it!) Spread the cream cheese over the entire bottom of the pan. This is tricky if you grease the pan, so make sure the cream cheese is thoroughly softened. Next, spread the chili over the cream cheese in an even layer. Then sprinkle the cheese evenly over the top and place in the oven for around 20 minutes or until bubbly and gently browned. Let cool for about 10 minutes. Serve with tortilla chips. Garnish with herbs if you're trying to impress. Won't matter much after the first taste.

Truly Outrageous Brownies

The best brownies ever are Ina Garten's Outrageous Brownies. They contain pounds of chocolate, and none of it in the form of cocoa powder. If you ever watch the Barefoot Contessa, you could probably guess that they contain plenty of "good" vanilla and coffee, and I really think the coffee makes a big difference. I do find the brownies a bit too sweet, so I cut the sugar slightly. I also melt the chocolate and butter right on the stove, not via double-boiler.

I added walnuts to this batch, but just sprinkled them on top, rather than mixed them in. They got toasty and crisp, and there was no confusion that the brownies contained nuts.

One important thing about Ina's recipe is that it makes a TON of brownies. She calls for an 18" x 13" x 1.5" pan. I have no such pan, nor have I ever seen one. I've used half-sheet pans in the past with mixed success -- sometimes the brownies spill over. Now, I use two 13" x 9" cake pans, and usually add nuts to one and leave the other alone.


Outrageous Brownies Recipe

INGREDIENTS:

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips, divided
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee powder
• 2 tablespoons real vanilla extract
• 1 3/4 cups sugar
• 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 3 cups diced walnut pieces

METHOD:

Preheat oven to 350F. Grease and flour two 13" x 9" pans, or one 13" x 18" x1 1/2" sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate in a large saucepan. Cool slightly. Stir in the eggs, instant coffee, vanilla and sugar.

Stir together 1 cup of the flour, baking powder and salt. Add to chocolate mixture. Toss 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Divide among the two pans, or put all batter in one larger pan. Top with walnuts.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Store leftovers (ha!) in the fridge.

Recipe adapted from Ina Garten's The Barefoot Contessa Cookbook.