How to make Chilli Con Queso

Chilli con Queso is a very popular chilli recipe, and perfect for Sunday gatherings. Prepare it ahead of time and keep warm in a slow cooker. Goes great at football games. Let the guests serve themselves.


  • 10 small chili peppers, diced (try jalapenos for medium heat, cayennes for some extra blast, or habanero for the real fire)
  • 1 ten-ounce can diced tomatoes
  • 2 teaspoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1/2 cup pale ale
  • 1 1/2 cups low-fat milk, divided
  • 3 tablespoons cornstarch
  • 1 3/4 cups shredded sharp Cheddar, preferably orange
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • Cayenne pepper, to taste (optional)

Cooking Directions:


  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic and cook, stirring, until soft, 4 to 5 minutes.
  3. Add beer and cook until reduced slightly, about 1 minute.
  4. Add 1 cup milk and simmer.
  5. Meanwhile, whisk remaining 1/2 cup milk and cornstarch in a small bowl. Add to pan and cook, stirring vigorously, until bubbling and thickened, 1 to 2 minutes.
  6. Reduce heat to low, add cheese and cook, stirring, until melted.
  7. Stir in drained tomatoes, lime juice, salt, chili powder and cayenne (if using).
  8. Serve warm.
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