Copycat Chili’s Skillet Queso Recipe (no Velveeta)

Why you’ll love this chili queso

• Chips and queso is a crowd pleaser.
• It is made on the stove top in under 20 minutes. 
• When compared to Chili’s version this recipe makes enough to feed a lot of people.

Ingredients

See recipe card for exact amounts.

Ingredient Notes

Just five simple ingredients are all you need to make this easy appetizer recipe. 

Cheese – we like to use freshly grated sharp cheddar cheese and Colby Jack cheese. Pre-shredded cheese will not melt as good as freshly grated because it has potato starch and/or cellulose on it to keep it from clumping together. inquisicook has a great article about it, so check that out. After you make this recipe of course 😉. 

Chili – we like Hormel chili, it is Lee’s favorite. Any brand of no bean canned chili will work. 

Milk – I keep whole milk on hand so that’s what we use. Nut milks will not work in this recipe very well because they will give your chili con queso a taste that is out of place. 

Butter – real unsalted butter is what I always have on hand. Margarine will work. 

Flour – regular all purpose flour. 

How to make copycat Chili’s queso

1. Melt the butter in a large nonstick skillet over medium heat, sprinkle in the flour and cook for 1 minute stirring constantly. 
2. Add milk and continue to cook, whisking constantly until the mixture thickens, usually 2-3 minutes. 
3. Add the cheese and stir constantly until the cheese melts, about 4-5 minutes. The cheese will not look like it is ever going to become a dippable consistency but just keep going with the recipe and it will all work out, I promise! 
4. Stir in chili and cook until heated through, stirring often, about 5 minutes. 
5. Serve immediately with your favorite tortilla chips or corn chips. 

Additions & Substitutions

We think this copycat version of chili queso is spot on and has delicious flavor. You can add some of the below items if you want a little more kick.

• chili powder – a couple of teaspoons
• cayenne pepper – 1/4 – 1/2 teaspoon
• smoked paprika – a teaspoon or two
• lime juice – a couple of teaspoons 

Below are some of topping ideas

• chopped tomatoes
• diced bell peppers
• sliced green onions

You can use Velveeta cheese, just cut a one pound block into cubes then add the cubed cheese, one cup of milk and one can of beef chili into a saucepan or slow cooker and heat until melted, stirring occasionally. 

Chili with beans can also be used instead of no bean chili. That’s the great thing about cooking at home. You can make dishes exactly the way you like them. 

Ways to keep your cheese dip warm

There are a few different ways to keep your cooked dip warm if you aren’t going to eat it immediately. For all of these methods you will need to stir it occasionally for best results. 

• Put it in a crock pot on warm.  
• Keep it in the skillet over very low heat.
• Use a fondue pot.  

Storage & Reheating

Queso dip like this is best when eaten fresh but you can store in the refrigerator in an airtight container for up to 3 days. This type of cheese sauce will congeal when chilled (the kind with Velveeta does this too). It can be reheated in the microwave or in a sauce pan on the stove top. 

More Super Bowl Favorites

• Sausage Pineapple Mini Meatballs
• Mini Salami Cheese Balls
• Loaded Beef Tater Tots

Air Fryer Game Day Favorites

• Loaded Potato Skins
• Onion Rings 
• Sliced Potatoes