Chili Con Queso
Overview
- Yield: 8 servings
Ingredients
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2 teaspoons vegetable oil
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1 medium yellow onion, diced
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1 red bell pepper, seeded and diced
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1 lb ground beef
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3 tablespoons McCormick® Chili Seasoning
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½ cup milk
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½ cup heavy cream
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½ cup water
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2 tablespoons corn starch
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16 oz american cheese
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1 teaspoon salt
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15 oz diced tomato, strained
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8 oz diced green chiles, strained
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1 bunch scallion, sliced
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1 bag corn chips, for serving
Method
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 2 minutes, until starting to soften. Add the ground beef and chili seasoning. Cook until the beef is cooked through, about 5 minutes. Remove the pan from the heat.
- In a small saucepan, whisk together the milk and heavy cream. Bring to a boil, then remove from the heat.
- In a small bowl, whisk together the water and cornstarch to form a slurry. Pour the slurry into milk mixture and whisk to combine. Put mixture back on the heat and bring to a simmer.
- Whisk in the cheese until fully melted and season with the salt. Add the diced tomatoes and green chiles and whisk to combine.
- Pour the queso over the chili mixture. Garnish with scallions and serve with corn chips for dipping.
Notes
- If you add the meat after the veggies, you need to have a very low-fat meat. Otherwise you'll have a sloppy mess.