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Chili Queso Dip

I’ve had this recipe for more than 42 years, but 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
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    40 servings (2-1/2 quarts)

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) process cheese (Velveeta), cubed
  • Prepared taquitos, tortilla chips or corn chips

Directions

  • In a large skillet, cook and crumble beef and sausage with onion, jalapenos and garlic over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese.
  • 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.
  • 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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    Reviews

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    Average Rating:
    • cynandtom
      Jun 3, 2018

      This dip is outstanding!! The only change I made was using my own homemade chili, since I had it on hand. Definitel keeper!!

    • AvidcookGAtoCA
      Feb 27, 2018

      I am a volunteer field editor for Taste of Home magazine as is Joan Hallford who submitted this recipe. I always know that I am going to enjoy Joan's recipes - she has submitted so many great ones over the years which have become regulars in our menu rotation. I've been making a similar dish for about 40 years also, Joan! I usually use all sausage instead of the ground beef and sausage combination. I decided to give this combination a try, and must say, it was a winner! I followed the recipe to a T EXCEPT that i used regular cream of mushroom soup and omitted the pimentos because I didn't have them on hand. This was delicious. I served it with tortilla chips and scoops. YUMMY!!!Lynne, Volunteer Field Editor for Taste of Home