Recipe courtesy of Cindy Wilkins

Cin Chili Con Queso

  • Level: Easy
  • Yield: 6 servings
  • Total: 3 hr 55 min
  • Prep: 15 min
  • Inactive: 1 hr 30 min
  • Cook: 2 hr 10 min
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Ingredients

1 pound processed American cheese, diced (recommended: Velveeta)

1 can diced chilis and tomatoes (recommended: Ro'tel)

1 pound Cin Chili recipe follows,chilled

Cin Chili:

 2 tablespoons olive oil 

2 pounds ground beef

1 (14-ounce) can beef broth (recommended: Swanson's)

1 (8-ounce) can tomato sauce (recommended: Hunt's)

Batch one:

 2 tablespoon onion powder 

2 tablespoons garlic powder

1/2 teaspoon jalapeno powder

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1 teaspoon chicken bouillon granules

1 teaspoon beef bouillon granules

Batch two:

5 tablespoons red chili powder 

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 teaspoons ground cumin

1/4 teaspoon brown sugar

Batch three:

1/8 teaspoon cayenne pepper 

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

2 teaspoons chili powder

1 1/2 teaspoon ground cumin

Directions

  1. Place the cheese in a crock pot. Add the chilis and tomatoes and the Cin Chili. Mix well and heat until melted, about 10 minutes. Serve with tortilla chips.

Batch three:

  1. In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso. 

Cook’s Note

Queso can also be cooked in the microwave.

Let's Get Cooking!

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9 Reviews

For the Love of Baking

Very, very good hot chili cheese type dip! A nice change from the traditional Rotel/Velveta or canned chili and Velveta dips. It is a bit on the salty side for my taste. I also found it to be a bit thick, so added a touch milk to thin it down just a tad. All-in-all every one at work raved about it and the crock pot I had it in was empty in no time flat! The recipe was requested by many.

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