Chili's Skillet Queso Copycat |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Yes, it's the cheese dip with seasoned beef served in a cast iron skillet you know and love. My recipe is a variation of Todd Wilbur's original. I replaced plain spices and peppers with smoked versions and used homemade no-bean chili instead of canned. Read more . No offense to Mr. Wilbur, as his recipe was pretty good, but now with these rich, smoky flavors, this recipe is spot on! Ingredients:
16-ounce velveeta cheese |
2 teaspoons smoked paprika |
2 cups homemade tomato-based ground beef chili (no beans) |
1 tablespoon lime juice |
1 cup 2% milk |
1/2 teaspoon ground chipotle pepper |
4 teaspoons chili powder |
1/2 teaspoon ground cumin |
Directions:
1. Cut the Velveeta into cubes.
2. Combine the cheese with the remaining ingredients in a medium saucepan over medium heat.
3. Stir frequently until cheese melts, then reduce heat to low and simmer for 20 minutes (do not skip this step; it allows the flavors to blend and the dip to thicken slightly).
4. Serve hot with tortilla chips for dipping.
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