Chili Con Queso

Chili Con Queso

Need a party appetizer for your Super Bowl party? Throwing a cinco de Mayo festival? Well check out this hearty cheese beefy dip for your tortilla chips!


  • 1 pound ground chuck (20% fat)
  • 1 white onion
  • 1 green bell pepper
  • 4 garlic cloves
  • 1 poblano pepper
  • 3 jalapeno peppers
  • 3 plum tomatoes
  • 2 green onions
  • 1/2 cup cilantro
  • 1 1/2 cups milk or half n half
  • 1/2 cup sour cream
  • 1/2 cup guacamole
  • 4 tablespoons salted butter
  • 1 cup chicken broth
  • 1/2 pound Monterey jack cheese
  • 1/2 pound sharp cheddar cheese
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon chipotle powder
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons all purpose flour

Chopping veggies – this can be done the night before (requires 3 containers)

Start by dicing the onion and place half in one container and the other half in another container. Do the same for the bell pepper. Chop or mince 2 garlic cloves and add to one container, then mince the remaining 2 cloves and add to the other container. Close one container and place in the refrigerator. Next remove the seeds and dice the jalapenos and poblano peppers. Add them to the remaining container. Close this container and place it in the refrigerator. Next, dice the tomatoes and chop the green onions and add to a new container. Pick 1/2 cup of cilantro leaves and add it to the container. Close the container and place in the refrigerator.


In a large skillet, cook the ground beef on medium high heat until it turns brown. When the beef is cooked, move it to a baking dish using a slotted spoon to allow the juices and fat to remain in the pan. Lower the heat to medium. Add the diced onion, bell pepper, and garlic mixture to the pan. Add some salt and pepper then cook until the onions are nearly translucent (about 8 minutes). Add cumin, chili and chipotle powder, and cayenne and cook for 1 more minute. Add the broth and then add the cooked beef back into the skillet. Stir everything frequently and scrape any bits from the bottom of the frying pan into the mixture. Allow everything to simmer until the liquid is evaporated then transfer everything back to the baking dish.

Cheese sauce

Melt the butter in the skillet on medium heat. Add the diced onion, bell pepper, jalapeno, poblano and garlic mixture. Cook until the onions become translucent (about 8 minutes). Add half of the diced tomatoes and 1 teaspoon of kosher salt. Slowly add flour and stir until well mixed. Add the milk and allow the everything to come to a boil. Reduce the heat to medium low and slowly whisk in the shredded cheese. Add the cheese in parts at a time instead of all at once. As more cheese is added, it will become more difficult to whisk around. So you may need to increase the burner heat to help melt the cheese. After all the cheese is added and melted, pour the cheese mixture over the beef in the baking dish. Stir the beef and cheese to mix everything together. Top the cheese with spoonfuls of sour cream, guacamole, diced tomatoes, green onions, and cilantro. You can also add sliced jalapeños, bacon bits, more shredded cheese, hot sauce, or anything else you like.

Guinness Beef Stew

Guinness Beef Stew

Are you ready for Saint Patrick’s Day? Well it’s still a few months away, but you can celebrate any time with this Guinness beef stew recipe. This is not exactly a traditional recipe, and that is not the point here. But you will find the Jameson whiskey marinated beef to pair very well with the Guinness stew flavor. It’s so good that you will want to make it any time of the year.


  • 1 2 pound beef chuck roast
  • ½ pound thick sliced of bacon
  • 1 large yellow onion
  • 4 cloves of garlic
  • 3 large carrots
  • 4 celery stalks
  • 1 pound yellow or gold potatoes
  • 1 package sliced portabella mushrooms
  • 1 cup beef broth
  • 1 beef bouillon cube
  • 1 bottle Guinness
  • ¼ cup tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup flour
  • 2 teaspoons cornstarch
  • ⅓ cup soy sauce
  • ¼ cup Worcestershire sauce
  • 1 shot jameson whiskey

First place the beef chuck roast in a 1 gallon zip seal bag. Add 1 shot of jameson or other Irish whiskey. Add 1/4 cup of soy sauce, then ¼ cup of worcestershire sauce. Finally add 1 minced garlic clove then seal the bag. Mix everything together well and refrigerate overnight or at least 24 hours.

The next day, start out with dicing the onion and setting it aside in a bowl. Mince the garlic cloves and add with the onion. Chop the celery and carrots, then place them in another bowl. Next, dice the potatoes and set them aside. Wash the sliced mushrooms in a colander and allow them to dry.

Next, it’s time to make bacon bits. Slice the bacon into small bits, then fry it on medium heat in a large pot or dutch oven. Cook for about 10 minutes or until the bacon is brown and the grease is foamy. At this point, remove the bacon with a slotted spoon and allow it to dry on paper towels leaving the grease in the pot.

While the bacon is cooking, cut the beef chuck into small cubes. Remove any fat from the meat and throw it away. Season the beef chunks on all sides with salt and pepper, then lightly coat with all purpose flour.

After removing the cooked bacon, add just enough beef cubes to cover the bottom of the pot or dutch oven. Continue cooking on medium heat and brown the beef on all sides. Once browned, remove the beef and set aside. Continue in batches until all beef is browned. Next add the mushrooms and allow to cook for 5 minutes. Next add the onions and garlic and cook for 10 minutes. Add the remaining vegetables and cook for another 5 minutes. Stir the vegetables occasionally while cooking. Add the bottle of Guinness and increase the heat to medium high. Allow it to reach a boil while stirring and scraping up any bits on the bottom of the pot. Add the tomato paste and stir until it dissolves. Add a beef bullion cube and stir for 1 – 2 minutes until it dissolves. Add the bacon and beef and continue to boil for 5 minutes. Next, reduce the heat to low, cover and simmer for at least 2 hours. After 2 hours, you can thicken up the stew liquid by adding 1 teaspoon of cornstarch and stir until blended. Add another teaspoon if needed.

Smoked Wagyu Ribeye Steak

Smoked Wagyu Ribeye Steak

Ready to eat like a one percenter? Try a wagyu ribeye steak and see what makes this one of the best ribeyes you will ever have. In this recipe we’re smoking then reverse searing a Snake River Farms American wagyu gold grade ribeye. It’s nice and thick which makes it perfect for smoking. And its full of marbling so it’s perfect for cooking over fire!


  • 1 Snake River Farms American Wagyu Gold Grade Ribeye
  • 1/4 tablespoon salt
  • 1/4 tablespoon black pepper
  • 1/4 tablespoon garlic powder
  • 1/2 tablespoon olive oil

First wash and pat dry the steak. Then rub down with a light coat of olive oil on both sides. Add salt, fresh ground black pepper, and garlic powder to both sides. Let the steak rest for 10 minutes.

For this recipe we’re using a Yoder Smokers YS-480 pellet grill with BBQers Delight Mesquite pellets. Any pellet smoker or stick burner should produce the same results if you follow the temperatures in this recipe. However when it comes to the reverse sear, you will need to have a grill or a smoker that can convert to grill mode. To get started, set the smoker at 200 degrees Fahrenheit and wait for it to reach temperature. When the smoker is ready, place the steak in the center of a top rack. If you do not have a top rack, keep the steak as far away as possible from a heat source. Use a good wireless thermometer such as Thermoworks Smoke and set the finish alarm to 100F. This will take around 30 to 45 minutes for the steak to reach temp. Once it reaches 100F, pull the steak and cover with foil. Next it’s time for a reverse sear. The general idea is to cook the steak over direct fire at around 450F for 1 – 2 minutes per side. On the Yoder YS-480 we convert it to grill mode by opening the pit door and adding grill grates. Next increase the smoker temperature to 450F. This will take a few minutes to reach temperature, and while this happens the steak should stay warm under the foil tent. When the smoker reaches temp, place the steak over the direct fire and cook for 1 – 2 minutes per side. As always you cook the steak to your preferred doneness so just use our time suggestion as a guideline. When the steak is finished, let it rest for 5 minutes before cutting. Enjoy!

Jalapeno Cheddar Burgers

Jalapeño Cheddar Burgers

Tired of the same old plain back yard burgers? Then turn up the heat at your next cookout with this jalapeño cheddar burger recipe!


  • 1 pound ground chuck
  • 1 pound ground sirloin
  • 1 tablespoon Worcestershire
  • 4 jalapeno peppers
  • 1 teaspoon montreal steak seasoning
  • 6 – 12 slices cheddar cheese
  • 6 keiser burger buns
  • 1 stick salted butter
  • 1/2 cup shredded cheddar cheese

First remove the seeds and dice 2 jalapeno peppers. Add the diced peppers to a large mixing bowl. Slice the remaining 2 jalapenos while leaving the seeds in. Set the jalapeno slices aside. Next, add the ground chuck and ground sirloin to the mixing bowl. Finally, add the shredded cheddar cheese, Worcestershire sauce and steak seasoning to the mixing bowl.

Mix the beef and ingredients together for about 1 minute until well mixed. Form the beef into 4 or 6 equal sized patties and place them on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite.

Next melt a 1/2 stick of butter and brush the butter onto freshly sliced keiser buns. Next, add the jalapeno slices and 1/2 sick of butter to a small cast iron skillet. You can always skip this step and keep your jalapeno slices uncooked for that fresh crunchy effect.

When your grill is preheated, add the skillet of jalapeno slices to the grill. Next, grease the grill area and add the burger patties. Cook the burgers for 7 minutes, then flip and cook another 7 minutes. Stir the jalapeno slices and be sure to coat them with butter. Next, move the burgers to the top rack of your grill, flipping each patty once more, and cook them for another 2 to 4 minutes until they reach 160F. At this point, you may need to remove the jalapeno skillet depending on how done they look. Place 2 slices of cheddar on top of each burger. Next place the keiser buns on the grill. Allow everything to cook for another 2 minutes with the grill lid closed. Next, remove the buns and move the burger patties to the buns. Top the burgers with the jalapeno slices. For more kick add creamy horseradish sauce.