Heat oil over high heat in a large casserole or pan. Add ground meat, sprinkle with salt, and begin to brown stirring often, for 5 to 6 minutes. Reduce heat to medium-high and continue to cook for 5 to 6 minutes, breaking up the meat with a wooden spatula, until meat has released its juices and the juices have cooked off.
Push meat to edges of the pan. Add onion, bell pepper and jalapeño. Cook for 5 to 6 minutes, or until vegetables soften. Add garlic, red pepper flakes, cayenne, paprika and oregano, stir well and cook for about a minute, until fragrant.
Add crushed tomatoes, tomato paste and chicken broth, and stir until well mixed. When the mixture comes to a boil stir in the pinto beans.
Reduce to medium heat and cook the chili partially covered at a steady simmer, stirring occasionally, for 30 minutes until it has thickened and seasoned and is no longer soupy.
Incorporate the grated cheeses, stir, and cook until completely melted.
Scrape onto a large bowl or serving platter and top with the diced avocado, scallions, and pickled jalapeños. Serve with tortilla chips.
Mex-Tex Three Cheese & Avocado Chili Dip
Amount Per Serving 8
Calories from Fat 0
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 12g
Dietary Fiber 0g
* Percent Daily Values are based on a 2000 calorie diet.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!