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Chili Con Queso

by Ivan Diaz

Ingredients

for 8 servings

  • 2 teaspoons
    vegetable oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 lb
    ground beef (455 g)
  • 3 tablespoons
    McCormick® Chili Seasoning Schwartz® Chili Seasoning Club House® Chili Seasoning
  • ½ cup
    milk (120 mL)
  • ½ cup
    heavy cream (120 mL)
  • ½ cup
    water (120 mL)
  • 2 tablespoons
    corn starch
  • 16 oz
    american cheese (450 g)
  • 1 teaspoon
    salt
  • 15 oz
    diced tomato, strained (450 g)
  • 8 oz
    diced green chiles, strained (225 g)
  • 1 bunch scallion, sliced
  • 1 bag corn chips, for serving
    Calories 443
    Fat 30g
    Carbs 15g
    Fiber 2g
    Sugar 8g
    Protein 27g

Estimated values based on one serving size.

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Preparation

  1. Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
  2. In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
  3. In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
  4. Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
  5. Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
  6. Enjoy!
 

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