Feisty Chile con Carne Queso Dip is the perfect, addicting snack for parties. It's cheesy, spicy, and full of taco-ey beef goodness. The dip reheats well without breaking and will stay smooth and delicious
It's Super Bowl time again! That brings my to my current obsession...
Feisty Chile con Carne Queso Dip
I am happy to inform you that no shelf-stable, nuclear orange block of "process cheese food" was involved in the making of this recipe.
Instead, Feisty Chile con Carne Queso Dip is made with just a few simple ingredients: 2 types of cheeses, a bit of cornstarch, evaporated milk, meat, tomatoes, chiles, and spices. I do incorporate a little good-quality American cheese into the sauce because its emulsifiers help cheese sauces stay silky smooth. But the rest is extra-sharp cheddar cheese, baby!
I use ground beef for the "carne" part of the sauce, although I have also substituted half with some Mexican chorizo: also delicious. I use my own quick spice blend to give the meat that nice, smoky spiciness.
Purely for presentation purposes, I like to keep the meat separate and serve it on top of the dip, but you're welcome to mix it in if that's your preference.
I love Hatch roasted chiles for Feisty Chile con Carne Queso Dip, but you can use any spicy roasted green chile—just don't go for jalapeños: they will likely make your sauce too spicy. I also add in some diced tomatoes. Sure, you could opt for a can of RoTel (a premade mix of tomatoes and chiles), but I like having more control over the level of heat and spice in my sauces and dips—particularly salt.
For an extra kick, I like to add a tablespoon of juice from jarred jalapeños to the sauce. I top the finished sauce with the meat mixture and garnish with chopped jarred jalapeños, scallions, cilantro (I put this on the side, since some people are haters), and a sprinkling of grated cotija cheese.
Serve Feisty Chile con Carne Queso Dip in a chafing dish or keep on very low heat, although the dip will likely disappear before you have to worry about it getting cold. You'll want to have plenty of sturdy chips on hand. Since my first time making the Feisty Chile con Carne Queso dip was for just Phil and me, I served it in little individual ramekins (as in the picture) and froze the rest. I'm happy to report that it freezes well and can be gently reheated in the microwave!
Although Feisty Chile con Carne Queso Dip is my new favorite party snack (my recipe appears after the roundup!), I'll also be serving this selection of greatest hits at the various parties I'm attending or hosting:
My favorite party snacks: a roundup for the holidays!
First up are my Sweet Zingy Asian Meatballs: the perfect make-and-take snack for potlucks. Make the meatballs and sauce in advance, then put everything into your crockpot and you're good to go!
Next, Perfect Loaded Nachos are a football party classic in my house. I serve them buffet-style, letting guests load up their own bowls. The rich cheese sauce stays smooth and silky. Leftover meat, sauce, and condiments are absolutely fantastic on baked potatoes!
Make my Slow-Cooker Sticky Chicken Wings in the crockpot and finish with a sweet, spicy, tangy sauce. If you like, set them under the broiler to crisp up. Perfect holiday and sports party fare!
Next, Pico de Gallo is a lighter, healthier choice for party dips. The fresh, zippy flavor, will keep your guests coming back for more!
Phil's Taco Dip: the perfect traveler to bring to potluck parties! Creamy, cheesy, addicting flavor that's great for loading up on tortilla chips.
Mini sweet peppers stuffed with goat cheese are a perfect, festive appetizer for a small party. Any extra herbed goat cheese is great on crackers!
Recipe: Chile con Carne Queso Dip
And now, without further ado, I'll leave you with my Feisty Chile con Carne Queso recipe. I hope it's a hit at your next party. Happy Holidays!
Check out more recipes that are perfect for parties and potlucks at Memorial Day Recipes 2021!
FOR THE CHEESE SAUCE
- 3 cups American cheese, shredded*
- 5 cups extra-sharp cheddar cheese, shredded*
- 24 oz evaporated milk (2 12-oz. cans, divided**)
- 2 tablespoon cornstarch
- 1 tablespoon juice from jarred jalapeños (or hot sauce)
- 15 oz canned petite diced tomatoes, well drained
- 8 oz (2 cans) roasted green chiles, well drained
FOR THE GROUND MEAT
- 1 teaspoon vegetable oil
- 1 lb ground beef***
- 2 tablespoon ancho chili powder
- 1 tablespoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- cilantro, chopped
- scallions, thinly sliced (green parts only)
- cotija cheese, grated
- hot sauce
- jarred or fresh jalapeños, chopped
- 2 bags sturdy (restaurant style) tortilla chips
FOR THE GROUND MEAT
- Heat the vegetable oil in a medium skillet over medium heat. Add the ground beef. Brown the meat, breaking it up into small chunks with a wooden spoon and turning occasionally, until all traces of pink are gone, about 8–10 minutes.
- Drain the meat. Return to the skillet and place over medium-low heat. Mix in the spices and simmer until fragrant, 1 minute. Remove from heat.
FOR THE CHEESE SAUCE
- Toss the cheeses with the cornstarch in a medium, heavy-bottomed saucepan. Mix in 2 cups of the evaporated milk along with the jalapeño juice or hot sauce (if using). Place the saucepan over low heat. Use a whisk to stir constantly for 5 minutes, or until the cheese sauce has smoothed out and thickened (it will look clumpy at first).
- Mix in the tomatoes and chiles. Check the consistency of the sauce: if it's too thick, add additional evaporated milk (slowly! add a tablespoon at a time) until the mix reaches your preferred consistency.
- To serve, add the sauce to a chafing dish over lowest possible heat. Scoop the meat on top of the sauce at the center of the dish. Garnish with desired toppings and set out tortilla chips for guests to serve themselves.
*Do not, under any circumstances, use bagged, pre-shredded cheese. Bagged cheeses contain starch to prevent clumping and it's impossible to adjust the recipe for the amount of added starch. Long story short: it will ruin your sauce.
**Reserve the extra evaporated milk in case you need to thin out leftover dip. To reheat, microwave on 50% power, stirring every minute, until hot.
***You can reduce the amount of ground beef and make up the difference with Mexican chorizo.
Nutrition Information:Yield: 12 Serving Size: ½ cup dip
Amount Per Serving: Calories: 912Total Fat: 65gSaturated Fat: 32gTrans Fat: 2gUnsaturated Fat: 25gSodium: 800mgFiber: 3gProtein: 50g
Nutrition data provided here is only an estimate: if you are tracking this information for medical purposes, please consult a trusted external source. Thanks!