Do you know how simple it is to make your own chili con queso, or chili with cheese? This restaurant favorite is quick and easy to make and you don’t need any hard-to-source ingredients to make it. Paired with tortilla chips or corn chips, this is a heavenly appetizer.
Canned green chilies add a small amount of spice but you could always sub roasted bell peppers as they aren’t spicy. If you do want a spicy dip, on the other hand, you can use hotter chilies in your chili con queso recipe and double up on the jalapeno.
Velveeta is used here because it yields a really smooth and silky result. Use any cheese you want though. Evaporated milk makes the chili con queso creamy without the fat and calories of heavy cream. You can use heavy cream if you prefer though.
Why You’ll Love the Recipe
This chili con queso is so delicious. It’s rich, creamy and a little spicy. Make a batch of this and you’re sure to have none left over. Everyone will love it!
How to Serve It
This dip should be served hot. You can garnish it with cilantro or add other toppings like chopped green onions or chopped fresh tomatoes. It’s good with chips, crackers, crusty bread, or even carrot and celery sticks.
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Can You Make It Ahead?
Yes, you can prepare this ahead, which is great if you’re expecting friends over or having a party. Keep it refrigerated and then warm it up in the microwave or on the stove, add the last layer of cheese and broil before serving.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator. Don’t freeze it, as it will separate.
Variations and Substitutions
Swap the Velveeta and monterey jack cheeses for your favorite cheeses. Pepper jack, cheddar or even a Mexican cheese blend would be good. You can also use fresh tomatoes instead of canned fire-roasted (although then you’d lose the smoky undertone).
Chili Con Queso
Ingredients
- ½ pound ground beef
- 1 tablespoon olive oil
- 1 minced garlic clove
- 1 teaspoon chili powder
- 1 seeded chopped jalapeno
- 4- ounce can green chilies
- 1 diced small red onion
- 14- ounce can fire-roasted tomatoes
- 1 cup Velveeta cut into cubes
- 1 cup evaporated milk
- 2 ½ cups shredded monterey jack cheese
- 1 tablespoon freshly chopped cilantro for garnish
Instructions
- Saute the ground beef in the oil in a skillet for 5 minutes or until browned.
- Drain off the excess grease and stir in the chili powder, red onion and garlic.
- Cook for 2 minutes and then add the jalapeno, green chilies and fire-roasted tomatoes.
- Bring to a simmer and turn down the heat.
- Add the Velveeta and evaporated milk and cook for a couple of minutes or until the Velveeta melts.
- Stir in 2 cups of the shredded cheese and let it melt for a couple of minutes.
- Take the mixture off the heat, sprinkle the rest of the shredded cheese on top, and broil for 5 minutes or until golden brown.
- Serve garnished with cilantro, with tortilla chips for dipping.
- Enjoy!
