Chili Queso Dip
I’ve had this recipe for more than 42 years and have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. —Joan Hallford, North Richland Hills, Texas
Test Kitchen tips
Peppers (Hot)
Ingredients
- 1 pound ground beef
- 1 pound bulk pork sausage
- 1 small onion, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 1 garlic clove, minced
- 1 can (15 ounces) chili con carne (without beans)
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
- 1 can (10 ounces) diced tomatoes and green chiles, drained
- 1 jar (4 ounces) diced pimientos, drained
- 1 package (2 pounds) Velveeta, cubed
- Prepared taquitos, tortilla chips or corn chips
Directions
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1In a large skillet, cook beef and sausage with onion, jalapenos and garlic over medium-high heat until meat is no longer pink, 5-7 minutes, crumbling meat. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese.
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2Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.
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