Chili Queso Dip

You could make chili queso with a can of chili, but it is even better when you build the entire dip from scratch. This Chili Queso Dip combines seasoned ground beef, jalapeños, tomatoes, Fireshire, and Blazing Star BBQ Original Sauce with cream cheese and Velveeta. Beef Rub builds the savory foundation while Scorpion Rub delivers a bold kick of heat.

Recipe Details

Servings	10 to 12 servings
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Ingredients

• 2 pounds ground beef
• 1 onion, diced
• 2 jalapeños, diced
• 4 to 6 cloves garlic, minced
• 2 tablespoons Blazing Star BBQ Beef Rub
• 1 tablespoon Blazing Star BBQ Scorpion Rub
• 1 tablespoon Bear & Burton’s Fireshire
• 2 cans Rotel diced tomatoes and green chiles
• 1 can tomato sauce, 15 ounces
• 1/2 cup Blazing Star BBQ Original Sauce
• 1 block cream cheese, 8 ounces
• 1 block Velveeta cheese, 16 ounces
• Tortilla chips for serving

Instructions

1. Brown the ground beef. Add the ground beef to a large skillet, Dutch oven, or heavy-bottomed pot over medium heat. Cook while breaking the meat apart until browned.
2. Add the vegetables. Add the diced onion, jalapeños, and minced garlic. Continue cooking until the onion and jalapeños begin to soften.
3. Season the mixture. Add the Blazing Star BBQ Beef Rub, Scorpion Rub, and Fireshire. Stir until the meat and vegetables are evenly seasoned.
4. Build the chili base. Stir in the Rotel, tomato sauce, and Blazing Star BBQ Original Sauce.
5. Cook the chili down. Allow the mixture to simmer until it thickens and the flavors come together, stirring occasionally.
6. Add the cream cheese. Cut the cream cheese into smaller pieces and stir it into the chili until melted and evenly incorporated.
7. Add the Velveeta. Cut the Velveeta into cubes and gradually stir it into the mixture over low heat until completely melted and creamy.
8. Serve the queso. Transfer the finished Chili Queso Dip to a serving bowl or keep it warm in a slow cooker. Serve warm with tortilla chips.

Mike’s Notes

• Cook the tomato mixture down before adding the cheese so the finished queso stays thick and scoopable.
• Lower the heat before adding the cream cheese and Velveeta to prevent the cheese from scorching.
• The Scorpion Rub brings serious heat, while the cream cheese and Velveeta help balance it.
• A small slow cooker works well for keeping the queso warm during parties and game day.

Frequently Asked Questions

How spicy is this Chili Queso Dip?

The jalapeños, Scorpion Rub, Fireshire, and Rotel give this dip a noticeable spicy kick. The cream cheese and Velveeta provide a creamy balance without covering up the heat.

Can I make Chili Queso Dip ahead of time?

Yes. Prepare the dip, allow it to cool, and refrigerate it in a covered container. Reheat it slowly over low heat or in a slow cooker, stirring occasionally.

Why should the chili cook down before adding the cheese?

Reducing the chili base removes excess moisture and concentrates the flavor. This helps create a thick queso that stays on a tortilla chip.

How should leftovers be stored?

Store leftovers in a covered container in the refrigerator and enjoy them within 3 to 4 days. Reheat gently and stir well before serving.

Shop the Flavor

Shop Beef Rub Shop Scorpion Rub Shop Original BBQ Sauce Shop Blazing Star BBQ on Amazon

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