VELVEETA CHILI CON QUESO DIP RECIPES
CHILI QUESO DIP RECIPE: HOW TO MAKE IT - TASTE OF HOME
I’ve had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. —Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Appetizers
Total Time 02 hours 20 minutes
Prep Time 20 minutes
Cook Time 02 hours 00 minutes
Yield 40 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese. , Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.
Nutrition Facts : Calories 147 calories, FatContent 11g fat (5g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 473mg sodium, CarbohydrateContent 4g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 8g protein.
BOB ARMSTRONG CHILE CON QUESO RECIPE | BON APPéTIT
A legendary layered dip from Matt’s El Rancho in Austin, Texas, of taco meat, queso, guacamole, sour cream, and pico de gallo.
Provided by Rick Martinez
Yield 8 servings
Number Of Ingredients 21
Steps:
- Heat oil in a large skillet over high. Cook beef, breaking up with a spoon, until browned on all sides but not completely cooked through, 6–8 minutes. Transfer to a medium bowl, leaving as much fat in pan as possible.
- Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes; season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute. Add chicken stock and reserved beef along with any accumulated juices to pan. Bring to a simmer and cook, stirring and scraping up any brown bits from the skillet, until liquid is evaporated, 8–10 minutes; season with salt and pepper. Transfer to a medium bowl, cover, let sit until ready to use.
- Do Ahead: Picadillo can be made 1 day ahead. Cover and chill. Reheat before assembling.
- Melt butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add tomatoes, season with salt, and continue to cook until juices have evaporated, about 6 minutes. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk.
- Spread warm picadillo in a 2-qt. baking dish. Pour hot queso over meat. Top with a generous scoop each of pico de gallo, guacamole, and sour cream. Sprinkle with chives and cilantro. Serve hot dip with chips.
- Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
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