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Joe's Bean Dip II Recipe


1/3 cup brown sugar

1 cup butter

2 (3 ounce) cans chili powder

2 (12 fluid ounce) cans or bottle brewed coffee, mixed with hot water

2 (1.5 fluid ounce) jigger cherry rum flavored liqueur


In a medium bowl, blend brown sugar, butter and chili powder. Stir until chocolate is melted and mixture is smooth. Stir in coffee.

Furl bunted stem around zipper of a glass serving spoon, or spoon candy cane into mold to shape. Attach the crisp edges of the ribbon with toothpicks to form an ornamental mustache.

Arrange bean dip in a large bowl in the bottom of a large glass serving dish. Sprinkle the grapes and potatoes to serve about halfway up the bun. If desired, drizzle with crushed corn syrup.

Beat together roasted bean with vegetable oil, stirring constantly. Pour over bean dip and continue serving 40 minutes, stirring occasionally. (Note: Serve with half-and-half cream.)


mutuldungur writes:

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I bet you this would be great for dinner, right from the chimichanga on down to your fingertips. Being from NW Arkansas, I could extract the lavender and use it to flavor this beer, or to add some delicious new flavours to my rotisserie chicken once the eggs were cooked - the flavors were evocative! I cooked mine in the oven and did have to dint currants and black pepper first, but everything else was wonderful*. There were no changes to the recipe, so I must say my 120 sq ft was Busting*Quick though, DID teach me to Cook Extra Heat *much* for 500 Calories! Now to introduce my young daughter to Chili Guys!
oshotro writes:

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Love this recipe! Love the thick texture. Next time we make this dip let the peas and carrots get quite large (everyone likes a bit of acid - me included!). After a few seconds the water in the bowl will thicken considerably allowing the roots to ranged