chili con queso recipe
The Best chili con queso recipe
This dish is perfect for so many reasons. It’s great for game nights or movie nights because it’s hearty and filling, but it’s also easy to make ahead and reheat. My family loves it cold, too—just like leftovers—so it’s not just for special occasions, but for everyday eating. And let’s not forget the health benefits. The beans add fiber, the veggies like bell peppers and onions bring in vitamins, and the cheese gives it a satisfying protein boost. It’s not all bad, even if it does have a little extra fat from the sour cream and cheese. Plus, it’s versatile—you can swap in different beans or add extra veggies if you want to make it healthier, but the classic version always hits the spot. My kids don’t even notice the extra nutrients when the flavors are this good.
Classic Chili Con Queso
A creamy, cheesy dip perfect for dipping tortilla chips or serving with grilled meats and veggies. Warm and comforting, this recipe is a crowd-pleaser!
🥘Ingredients
- 1 lb ground beef or turkey
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can kidney beans, drained
- 1 (15 oz) can black beans, drained
- 1 (6 oz) can diced green chiles
- 1 packet chili seasoning (or 1 tbsp each chili powder, cumin, paprika, garlic powder)
- 1 tsp cumin
- 1 tsp dried oregano
- 1 cup beef or vegetable broth
- 8 oz cream cheese, softened
- 1 (8 oz) block cheddar cheese, cubed
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mild cheddar cheese
- 1 cup heavy cream or half-and-half
- 1 cup whole milk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional, for heat)
- Tortilla chips
- Fresh cilantro
- Sour cream
- Jalapeños
- Sliced avocado
👨🍳Directions
-
1
In a large saucepan, brown the ground beef over medium heat. Drain excess fat, then remove from heat. -
2
Add crushed tomatoes, kidney beans, black beans, diced green chiles, chili seasoning, cumin, oregano, and broth. Stir well and bring to a simmer. Cook for 15 minutes, stirring occasionally. -
3
Transfer the chili to a blender or food processor. Blend until smooth, then return to the saucepan. Simmer for another 10 minutes to thicken. -
4
In a large bowl, combine cream cheese, cheddar, Monterey Jack, and mild cheddar. Mix with a whisk until smooth. -
5
Gradually whisk in heavy cream, milk, garlic powder, onion powder, and cayenne pepper until fully combined. -
6
Pour the queso sauce over the chili in the baking dish. Stir gently to combine. Cover with foil and bake at 375°F (190°C) for 20 minutes. -
7
Remove the foil and bake for another 10 minutes until bubbly and golden. Let cool for 10 minutes before serving.
🔧Equipment
- Large saucepan
- Blender or food processor
- Mixing bowls
- Baking dish (9×13-inch)
- Whisk
- Cheese grater
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra creaminess, add 1/2 cup sour cream or Greek yogurt to the queso sauce.
- Substitute ground turkey for beef to reduce saturated fat.
- Add diced bell peppers or onions for extra flavor.
- Serve warm with tortilla chips or over baked tortillas.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat gently in the microwave or oven.
Watch Video Of How Classic Chili Con Queso Works
❓ Frequently Asked Questions About Chili Con Queso
What is the best way to melt the cheese for a smooth chili con queso?
The best way to melt the cheese for a smooth chili con queso is to use a combination of cheeses that melt well together. A great starting point is a blend of cheddar (for sharpness) and Monterey Jack (for creaminess). Gradually add the cheese to the hot sauce while stirring continuously in a slow cooker or Dutch oven over medium heat. If using a stovetop, melt the cheese in batches to avoid lumps. For extra richness, add a splash of heavy cream or sour cream while melting.
Can I make chili con queso without a slow cooker?
Yes! You can make chili con queso without a slow cooker by using a Dutch oven or stovetop pot. Cook the chili first, then transfer it to a large skillet. Melt the cheese gradually over medium heat, stirring often to prevent burning. For a smoother texture, blend the chili slightly before adding the cheese. If your chili is too thick, thin it with a little broth or milk before melting.
What are the best types of cheese to use for the most flavorful chili con queso?
The ideal cheese blend for chili con queso should be melty, creamy, and slightly tangy. Top choices include:
– Sharp cheddar (for bold, sharp flavor)
– Monterey Jack (for smooth, gooey texture)
– Colby Jack (for a milder, slightly sweet taste)
– Pepper jack (for a spicy kick)
– Provolone (for extra richness)
A classic ratio is 60% cheddar/Monterey Jack with a touch of Pepper Jack if you like heat. Avoid hard cheeses like Parmesan, as they won’t melt well.
How can I make chili con queso thicker or thinner?
To make chili con queso thicker:
– Simmer the chili longer to reduce liquid.
– Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) before adding cheese.
– Add 1-2 tbsp of flour or 1 tsp xanthan gum (if gluten-free) while melting the cheese.
To make it thinner:
– Thin the chili with chicken or vegetable broth before melting the cheese.
– Add a splash of heavy cream or sour cream while the cheese is melting for extra creaminess.
– If too thick after melting, stir in a little hot water or broth.
Can I freeze chili con queso, and how do I reheat it properly?
Yes, chili con queso freezes well! Portion it into airtight containers or freezer bags, leaving some space for expansion. It keeps for up to 3 months in the freezer. To reheat:
– Stovetop method: Thaw overnight, then warm in a pot over medium heat, stirring occasionally until melted and heated through.
– Microwave method: Thaw first, then reheat in 30-second bursts, stirring between each to prevent burning.
– Slow cooker method: Thaw in the slow cooker on low, then reheat on high until bubbly.
Once reheated, let it sit for a few minutes before serving to ensure the cheese melts smoothly. For extra creaminess, stir in a little sour cream or heavy cream after reheating.
