Before we get to the chatter about today’s recipe, I wanted to find out if you’ve been following along on Instagram and Facebook with my Tokyo trip! This trip has been nothing short of amazing and I’ve been having a blast. I’ve enjoyed some great food and seen some weird foods too. I can’t wait to share more with you when I return! But enough about that, let’s talk about Chile Con Queso!
One of my FAVORITE football party foods is chips and dip. Any dip. Well, maybe not ANY but I do love dip and salty chips, and hot queso is one of my favorites. This dip is sure to WOW your friends and will be one of the first snacks to need a refill. This dip offers a layer of flavorful beef with spicy cheese and can be topped off with guacamole, sour cream and pico de gallo. Honestly, this dip gives you everything you need in one dish.
This dip is best served hot to keep the cheese melty. I recommend layering it in a slow cooker that you can keep on ‘warm’ during your party to keep it at the proper temperature. You can also make it the day before the party and then warm it up easily if you store it in the slow cooker. I suggest serving the extra toppings alongside of the dip so that your party guests can prepare it to their liking.
I sent this dip to work with my husband last week and it had everyone asking for the recipe. You’re definitely going to want to make this for the big game on Sunday!
- 1 tablespoon olive oil
- 1 pound ground beef chuck
- ½ medium onion, chopped
- ½ green bell pepper, chopped
- 2 garlic cloves, minced
- Kosher salt, freshly ground pepper
- 1½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 cup chicken stock
- 3 tablespoons unsalted butter
- ½ medium onion, finely chopped
- 1 large poblano chile, chopped
- 3 jalapeños, finely chopped (seeds removed for a less spicy dip)
- 2 garlic cloves, minced
- 1 15 ounce can fire-roasted tomatoes
- Kosher salt
- 2 tablespoons all-purpose flour
- 1½ cups whole milk
- 8 ounces Monterey Jack cheese, grated
- 8 ounces sharp cheddar cheese, grated
- Pico de Gallo, Guacamole, sour cream, chopped chives, chopped cilantro, and corn chips for serving
- Heat the oil in a large skillet over high heat. 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 about 2 tablespoons of fat in the pan.
- Reduce heat to medium and cook onion, bell pepper, and garlic, stirring, until tender but not browned, 6–8 minutes then season with salt and pepper. Add cumin and chili powder and cook, stirring, until fragrant, about 1 minute.
- Add chicken stock and beef along with any accumulated juices back to the 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. Place the meat in an oven-proof baking dish or the bowl of a slow cooker.
- Prepare the queso by melting the butter in a medium saucepan over medium heat. Cook onion, chile, jalapeños, and garlic, stirring, until tender but not browned, 8–10 minutes. Add in 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.
- Pour the hot queso over meat and turn the slow cooker to warm or place in the oven at 180 degrees F until ready to serve.
- Offer pico de gallo, guacamole, and sour cream alongside of the dip and serve hot dip with chips.