Dec 092011

This is an old family favorite that we always make for our summer neighborhood parties. We learned this recipe from college friends, Mike and Marilyn Sadowski and have been making it ever since. This is probably the recipe that Natalie and I, as a couple, have been making for the longest time, even though there are a lot of older traditional family recipes on the site.

Chili Con Queso
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Prep Time: 45 minutes

Category: Appetizers, Dips and Spreads, Mexican, Vegetable, Vegetarian

Author: Mark Karney


  • 2 lbs. Velveeta cheese
  • 1 Large can chopped tomatoes
  • 1 Green pepper
  • 1 Sweet Red Pepper
  • 2 or 3 Sweet Hungarian or other peppers
  • 1 Large Onion
  • 6 Cloves garlic
  • Fresh Basil (to taste)
  • Jalapeño peppers (to taste)
  • Hot Giardinera (to taste)
  • Taco Chips


  1. Put the cheese in a crock pot, turn it to high and let the cheese melt.
  2. While you are waiting, chop all ingredients and simmer in a frying pan until the mixture cooks down and most of the liquid is gone -- about 20 or 30 minutes.
  3. Add the vegetable mixture to the melted cheese and stir thoroughly as the cheese melts.
  4. Taste and add more dried Basil if needed and Giardinera and its juice for more heat.
  5. Keep it hot in the crock pot and serve with taco chips.


This recipe is fairly loose as far as quantities. Natalie usually makes this and we use what peppers we have in the garden if it is summer. We go pretty heavy on the Jalapenos and will add some hot Giardinera if it's not hot enough. Basil was not a part of the original recipe, but it's really good and we use quite a bit, especially if we have it fresh.

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