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Chili Queso Dip

I’ve had this recipe for more than 42 years, but have updated it from time to time. This is an easy party favorite, and everyone loves the taquito dippers. —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep: 20 min. Cook: 2 hours
  • Makes
    40 servings (2-1/2 quarts)


  • 1 pound ground beef
  • 1 pound bulk pork sausage
  • 1 small onion, chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 1 garlic clove, minced
  • 1 can (15 ounces) chili con carne (without beans)
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 package (2 pounds) process cheese (Velveeta), cubed
  • Prepared taquitos, tortilla chips or corn chips


  • In a large skillet, cook and crumble beef and sausage with onion, jalapenos and garlic over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer to a 5-qt. slow cooker. Stir in chili, soup, tomatoes, pimientos and cheese.
  • Cook, covered, on low until heated through, 2-3 hours, stirring halfway through cooking. Serve warm with taquitos or chips.

Test Kitchen tips
  • When we tested this recipe, it tasted too salty. That’s why we switched to reduced-fat, reduced-sodium soup, not because we were trying (unsuccessfully) to make it healthy.
  • Taquitos are super-fun dippers, but classic corn chips taste great, too. They’re perfect for scooping up the chunky dip.
  • Nutrition Facts
    1/4 cup dip: 147 calories, 11g fat (5g saturated fat), 39mg cholesterol, 473mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 8g protein.

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