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.
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.