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Chili Queso Dip

Total Time

Prep: 20 min. Cook: 2 hours

Makes

40 servings (2-1/2 quarts)

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
Chili Queso Dip Recipe photo by Taste of Home

Ingredients

  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 1 small onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) chili con carne (without beans)
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 package (2 pounds) Velveeta, cubed
  • Prepared taquitos, tortilla chips or corn chips

Directions

  1. 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.
  2. Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

Test Kitchen tips
  • When we tested this recipe, it tasted too salty. That’s why we switched to reduced-fat, reduced-sodium soup, not because we were trying (unsuccessfully) to make it healthy.
  • Taquitos are super-fun dippers, but classic corn chips taste great, too. They’re perfect for scooping up the chunky dip.
  • Peppers (Hot)
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

    Nutrition Facts

    1/4 cup dip: 147 calories, 11g fat (5g saturated fat), 39mg cholesterol, 473mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 8g protein.

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