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    Home » Recipes » Appetizers

    Chili’s Queso (no Velveeta)

    by Mindy Boyd · Published: Oct 18, 2023 · Updated: Oct 14, 2024

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    ⏲️ 25 minutes mins
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    Have you ever eaten Chili’s Skillet Queso? It’s more like a chili queso with spices and ground beef in it. It is tasty! With my step-by-step instructions you will be able to make a super easy semi homemade version of this restaurant favorite. 

    Chili’s copycat skillet queso is the perfect appetizer for game days, family gatherings, or any special event where you need a warm cheesy appetizer or snack.

    A bowl of chili cheese queso on a plate with tortilla chips.
    Jump to:
    • Why you’ll love this chili queso
    • Ingredients
    • Ingredient Notes
    • How to make copycat Chili’s queso
    • Additions & Substitutions
    • Ways to keep your cheese dip warm
    • Storage & Reheating
    • More Super Bowl Favorites
    • Chili’s Queso (no Velveeta)
    A skillet full of Copycat Chili's Skillet Queso sitting on a white table with a colorful kitchen towel next to it.

    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.
    One tortilla chip above the bowl of dip, the chip has dip dripping from it.

    Ingredients

    See recipe card for exact amounts.

    The butter, flour, milk, cheese and chili needed to make the Copycat Chili's Skillet Queso Recipe.

    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. 

    Close up of a square bowl full of chili cheese queso, it is surrounded by chips.

    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. 
    A collage of 8 images showing step by step how to make the Copycat Chili's Skillet Queso Recipe.

    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. 

    Half the skillet of Copycat Chili's Skillet Queso is in the shot, and a colorful kitchen towel.

    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.  
    Overhead shot of a bowl of queso on a white plate with tortilla chips.

    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. 

    A bowl of queso surrounded by tortilla chips, the recipe title is at the top in text.

    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
    A bowl of queso surrounded by tortilla chips on a plate.

    Chili’s Queso (no Velveeta)

    Mindy Boyd
    Our copycat Chili's Skillet Queso recipe is made without Velveeta. It is an easy crowd pleasing chili cheese sauce that is sure to become your go-to dip recipe.
    5 from 5 votes
    Print – Email Required Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Appetizer
    Cuisine American
    Servings 10 servings

    Ingredients
      

    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 cup milk
    • 8 ounces sharp cheddar cheese grated
    • 8 ounces Colby Jack cheese grated
    • 1 can chili without beans 15 ounces
    Get Recipe Ingredients

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    Instructions
     

    • Melt butter in a large nonstick skillet over medium heat, add flour and cook for 1 minute stirring constantly. 
      2 tablespoons butter, 2 tablespoons flour
    • Pour in milk and continue to cook, whisking constantly until the mixture thickens, usually 2-3 minutes. 
      1 cup milk
    • Add the cheese and stir constantly until the cheese melts, about 4-5 minutes.
      8 ounces sharp cheddar cheese, 8 ounces Colby Jack cheese
    • Stir in chili and cook until heated through, stirring often, about 5 minutes. 
      1 can chili without beans
    • Serve immediately with your favorite tortilla chips or corn chips. 

    Notes

    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! 
    Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
     
    Nutritional information is approximate. 
     
    See tips, notes, and suggestions in the post above.
     
    Bookmark this page to find it quickly when you are ready to make this recipe!

    Nutrition Facts

    Calories: 222kcal | Carbohydrates: 3g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 53mg | Sodium: 313mg | Potassium: 85mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 562IU | Vitamin C: 0.002mg | Calcium: 347mg | Iron: 0.3mg
    Tried this recipe?Let us know how it was with a comment below.
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