Crockpot Chili Con Queso

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5 from 17 votes

A deliciously meaty queso made in the crockpot and perfect for parties!

Prep Time20

Cook Time30

Total Time50

Course: Appetizer

Author: Alex Snodgrass

Ingredients

1 pound ground beef
1 pound hot sausage
1 small white or yellow onion, diced
2 garlic cloves, minced
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (10-ounce) can cream of mushroom soup
1 (10-ounce) can original Rotel diced tomatoes and green chilies
1 cup shredded Mexican-blend cheese
1 cup store-bought salsa
1 (32-once) package original Velveeta Cheese, cut into 1-inch cubes
tortilla chips, for serving

Additional Options:

Lime juice, for garnish
Fresh chopped tomatoes, for garnish
Fresh chopped cilantro, for garnish

Instructions

Heat a large skillet over medium-high heat. Add the beef, sausage, onion, garlic, salt and pepper and cook, breaking up the meat with the edge of the spoon, until it is browned and no longer pink, about 8 minutes. Use a large spoon to drain the grease from the skillet and transfer the meat to the Crockpot.
Add the cream of mushroom soup, Rotel, shredded cheese, salsa, and Velveeta cheese. Stir, cover, and cook on low for about 30 minutes.
Once melted, you can serve it as is or top with lime juice, chopped tomatoes, and chopped fresh cilantro. Serve with tortilla chips for dipping.

Notes

This queso can burn really easily. I like to set my slow-cooker to "warm" and let it cook until the cheese is melted, about 1 hour. Alternatively, you can set it to its lowest "low" setting and it should be ready in about 30 minutes. Either way, keep an eye on the queso and make sure that it doesn't burn.

Once the cheese is melted (but not bubbling!), I turn off the heat. If it looks like its getting too cold and starting to solidify, I turn the slow-cooker back onto the warm setting...and I just keep doing that until the party is over. Stir it often and you'll be golden!

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