Chili Con Queso
This delicious chili con queso is even better than the restaurant version. You can make it ahead, which is handy if you’re expecting a crowd or having a party, and it’s the perfect blend of slightly spicy, creamy and savory.
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!
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