Super Bowl 2013 recipes: Chorizo bean dip

At every Super Bowl party I go to, I tend to gravitate towards dips. I appreciate the effort gone into make buffalo wings, pigs in blanket, or anything bacon-wrapped, but eventually I know I will become more engrossed by whatever unique concoction of meat, cheese and spice I can dip my chips into. If it's spicy, all the better.

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Tyler Ward of Elway's restaurant in Denver shared a recipe for chorizo bean dip with the Denver Post that makes me very happy:

1 16oz. can of your favorite can of refried beans
½ lb. ground pork
1 small yellow onion small dice
2 cloves fresh garlic minced
1 TB Ancho chile powder
2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. Mexican oregano
1 TB red wine vinegar
¼ to ½ cup chicken broth
Sea salt
Fresh black pepper
2 scallions minced for garnish
Tortilla Chips for dipping

Heat a large sauté pan to medium high heat. Add ground pork and onions, cook until the pork is halfway done. Add garlic, Ancho powder, cumin, coriander, Mexican oregano, and season with salt and pepper. Cook until spices "bloom" approx. 2- minutes. Add vinegar and the refried beans. Gently stir to incorporate beans and chorizo. If mixture seems too thick then add chicken broth to desired thickness. Check seasoning and adjust if necessary. Pour bean dip in a bowl and garnish with minced scallions. Serve tortilla chips on the side for dipping. Serves six to eight people.

The recipe looks great as is, but I'd be somewhat concerned that it isn't spicy enough. Of course, there are ways to remedy that, including getting a little more liberal with the chili powder. Otherwise, this is looks like the perfect recipe to keep someone like me occupied during commercials.

Happy cooking, and good luck!