Chili Queso Dip

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

1. 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.
2. Slice the bacon into 1 inch strips and cook in the pan until crispy. Remove to a paper towel lined plate.
3. Add diced onions and bell peppers to the pan, cooking in the bacon grease until softened.
4. Add the browned ground beef and the bacon to the vegetables.

5. Stir in beer, V8 Juice, chili seasoning, shredded carrots and diced tomatoes.
6. Lower to simmer and cook 1 hour, stirring occasionally.

1. Make the Queso: Cut Velveeta into chunks and place in a pan with Rotel tomatoes, cream, garlic and cumin.
2. Cook over low heat, stirring until melted and smooth.

3. 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.

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

4.99 from 57 votes

Chili Queso Dip

Chili Queso Dip is a delicious party appetizer for game day gatherings and cookouts.

Prep Time10 minutes mins

Cook Time1 hour hr 20 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Appetizers

Cuisine: American

Keyword: chili cheese dip, game day appetizers, queso with chili, Texas chili

Servings: 12 Servings

Calories: 520kcal

Author: Milisa

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

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.

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