Chili Queso Dip
Chili Queso Dip is a delicious party appetizer for game day gatherings and cookouts. A hearty dip with Texas chili and the classic RoTel queso served up with tortilla chips.
Ingredients Needed for Chili Queso Dip Recipe
For the Chili
- Ground Beef
- Bacon
- Onions – diced.
- Bell Peppers – diced.
- Carrot – shredded.
- Beer – We used Shiner Bock
- V8 Juice
- Petite Diced Tomatoes
- Chili Seasoning
- Cocoa Powder
For the Queso
- Velveeta
- RoTel Tomatoes and Green Chiles
- Heavy Whipping Cream
- Granulated Garlic
- Ground Cumin
For Serving
- Tortilla Chips
- Salsa Fresca
- Diced Avocados
- Cilantro
- Sour Cream
Step-By-Step Directions for Chili Queso Dip
- Make the Chili: Cook ground beef in a dutch oven or large pan over medium high heat. Break up the ground beef as it cooks to brown on all sides. Remove from pan and set aside.
- Slice the bacon into 1 inch strips and cook in the pan until crispy. Remove to a paper towel lined plate.
- Add diced onions and bell peppers to the pan, cooking in the bacon grease until softened.
- Add the browned ground beef and the bacon to the vegetables.
- Stir in beer, V8 Juice, chili seasoning, shredded carrots and diced tomatoes.
- Lower to simmer and cook 1 hour, stirring occasionally.
- Make the Queso: Cut Velveeta into chunks and place in a pan with Rotel tomatoes, cream, garlic and cumin.
- Cook over low heat, stirring until melted and smooth.
- Spoon chili and cheese into bowls and top with desired toppings like fresh salsa, cilantro, diced avocado and sour cream. Serve with tortilla chips.
Recipe Notes
- Storage: Store leftover chili in an airtight container in the refrigerator up to 4 days. Freeze up to 3 months. Store leftover queso in the refrigerator in an airtight container up to 6 days.
- Reheat: Reheat chili in a pan over medium heat, stirring often until heated through. Add V8 juice or water to thin if desired. Reheat queso in a pan over low heat, stir in additional milk if it is too thick.
- Serving Variation: Spoon chili and queso over tortilla chips and top with your favorite taco toppings for Chili Cheese Nachos.
More Delicious Dip Recipes to Try
- Cheesy Bean Dip is a super easy recipe to make on the grill with seasoned pinto beans and melty cheese.
- Venison Queso is made with seasoned ground venison in the classic rotel dip.
- Brisket Queso is made with smoky brisket, candied jalapenos and melty queso cheese.
Why You Will Love this Chili Cheese Dip Recipe
- Easy to Feed a Crowd: Delicious Texas chili without beans is simple to make ahead and it pairs perfectly with the classic Rotel Dip for a hearty appetizer that will feed a crowd.
- Delicious Comfort Food: Whether you serve up a bowl of this Texas chili with chips and queso on the side or together as a dip, this is classic comfort food.
If you are looking for the ultimate game day food, this delicious Chili Queso Dip is a surefire hit with a hungry crowd.
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Chili Queso Dip
Chili Queso Dip is a delicious party appetizer for game day gatherings and cookouts.
Servings: 12 Servings
Calories: 520kcal
Ingredients
for the chili
- 2 pounds lean ground beef
- 5 slices bacon
- 2 large onions diced
- 2 cups diced bell peppers
- ½ carrot shredded
- 12 ounces beer
- 2 cups V8 juice
- ¾ cup homemade chili seasoning
- 1 teaspoon cocoa powder
- 1 can petite diced tomatoes
for the queso
- 16 ounces Velveeta sliced into chunks
- 10 ounce can RoTel diced tomatoes and green chiles
- ½ cup heavy whipping cream or milk
- 1 ½ teaspoons granulated garlic
- ½ teaspoon ground cumin
for serving
- Salsa Fresca
- diced avocados
- fresh cilantro
- sour cream
- tortilla chips
Instructions
- Cook ground beef in a dutch oven or large pan over medium high heat. Break up the ground beef as it cooks to brown on all sides. Remove from pan and set aside.
- Slice the bacon into 1 inch strips and cook in the pan until crispy. Remove to a paper towel lined plate.
- Add diced onions and bell peppers to the pan, cooking in the bacon grease until softened.
- Add the browned ground beef and the bacon to the vegetables.
- Stir in beer, V8 Juice, chili seasoning, shredded carrots and diced tomatoes.
- Lower to simmer and cook 1 hour, stirring occasionally until thickened.
- Cut Velveeta into chunks and place in a pan with Rotel tomatoes, cream, garlic and cumin.
- Cook over low heat, stirring until melted and smooth.
- Spoon chili and cheese into bowls and top with desired toppings like fresh salsa, cilantro, diced avocado and sour cream. Serve with tortilla chips.
Notes
Nutrition
Serving: 1g | Calories: 520kcal | Carbohydrates: 26g | Protein: 39g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 10g | Cholesterol: 135mg | Sodium: 923mg | Fiber: 5g | Sugar: 14g
