A few years on the Superbowl, I randomly decided that I couldn’t handle processed cheese in my queso anymore and decided to make queso from scratch, but I still used a can of chili in the mix.
At the time, I realized the irony and wanted to make the entire thing from scratch, but just never got around to it!
And now it’s 6 years later and here we are.
I made the queso for the super bowl again. Only this time I planned ahead. I had made a pot of chili earlier that week, but instead of putting it all in bowls for lunches, I measured out a cup and tossed it into the freezer.
We were planning to be gone that weekend, only getting home just before kickoff, so I knew I needed to be totally prepared!
I tweaked that original recipe from 6 years ago a bit to make it even better. Plus, having control of everything in that homemade chili just made it amazing!
I used a scoop of Hearty Garden Chili in this recipe, but feel free to use your own favorite homemade chili recipe!
Homemade Chili con Queso
An Amy’s Cooking Adventures Original Recipe
4 tablespoons butter
½ small onion (about ½ cup diced)
1 clove garlic
1 small jalapeño pepper, diced
¼ cup flour
2 ¼ cups milk
1 cup homemade chili (I used Hearty Garden Chili)
4 ounces cream cheese
8 ounces sharp cheddar, shredded
½ cup salsa (I used homemade)
Melt the butter in a medium skillet over medium heat. Add the onion and cook until softened. Stir in the garlic and jalapeño and cook for an additional minute.
Stir in the flour and cook, stirring constantly for one minute. Slowly add the milk, allowing the mixture to thicken after each addition.
Stir in the chili, cream cheese, and shredded cheddar, and salsa. Cook, stirring frequently, until the queso is heated through and the cheeses are melted.