Chile con Queso, what is not to love. Warm cheese, onions, peppers, tomatoes, some saucy beef-bean mix, topped with sour cream, avocado and cilantro. Honestly, it’s probably the best party food, ever. Sometimes I eliminate the beans, sometimes the meat, other times I add in some Serrano peppers, or skip peppers all together for the kids. It’s your adventure, do what you love! Just make sure to season and taste along the way. Please don’t be the type that seasons right before serving. Taste, season, stir, taste, season, stir.

I like making my own saucy-sauce with ground beef, chili powder, cumin, broth, etc., But honestly, I have also done the quick and dirty and bought a can of Chile sauce style pinto beans, and that totally works too, see my note below. In the end you just want whatever meat-bean mixture to be ultra flavorful, not too liquidy, and not too dry.

And yes, if you want to just use Velveeta, you can. I won’t judge you, ever.

For a party, I will always serve this with tortilla chips. When eating at home for dinner, I actually prefer this with warm tortillas. Dip, roll, bite, dip, roll, bite. So good.

Chile con Queso
Serves 8

INGREDIENTS
1 tablespoon vegetable oil
1 pound ground beef (ground chorizo, turkey, chicken or pork would all work)
1 medium yellow onion, finely chopped, divided in half
4 garlic cloves, finely chopped, divided in half
Kosher salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 16oz can pinto beans, drained * See Note
1 cup stock (chicken or vegetable)
3 tablespoons unsalted butter
2-3 jalapenos, finely chopped
2 medium tomatoes, chopped
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 pound Monterey Jack Cheese, grated
1/2 pound Sharp or Medium Cheddar Cheese, grated

TOPPING options
Sour Cream
Pico de Gallo
Cilantro
Avocado Slices or Guacamole
Scallions

STEPS
Heat oil in a dutch oven or deep skillet over medium-high heat. Add beef and cook until browned, breaking it up with a spoon, about 9 minutes. Drain, and transfer to a bowl, leaving the fat in the pan.

Add 1/2 chopped onion, 2 chopped garlic cloves, and cook over medium heat until translucent but not browned, about 7 minutes. Season with salt, pepper, cumin, and chili powder. Add drained pinto beans, the browned beef and stock. Bring to a simmer and cook until liquid is evaporated, about 10-12 minutes. Stir occasionally, seasoning with salt and pepper. You want it to be saucy, but not liquid-y. Scrape into a bowl and set aside. Wipe out dutch oven.

Add butter to pot and melt over medium heat. Add 1/2 chopped onion, jalapeños, and 2 chopped garlic cloves. Cook until translucent, but not browned, about 7 minutes. Add chopped tomatoes, and cook for another 5 minutes until the liquid has evaporated. Season with salt. Stir in the flour for 1 minute, then whisk in the milk and bring to a low-boil, for about 3 minutes, until thickened. Reduce heat, and add in a handful of cheese, stirring constantly, add in another handful. Waiting to add in more cheese until the first handful has melted. Keep stirring.

Place beef bean mixture into a serving dish, reserving 2/3 cup for the topping. Pour warm quest over meat. Top with reserved beef mixture, sour cream, avocado and cilantro. Serve with chips or my warm tortillas.

* I have also used this product (or any canned Chile Sauce Pinto Bean) to get the beans extra saucy, and it works great. Simply eliminate the broth.