Want to know the secret to making the most delicious queso in the world? Just add chili. This Velveeta Chili Cheese Dip is creamy, meaty, cheesy, and comes speckled with extra Tex-Mex goodness thanks to flavorful ground beef, a packet of taco seasoning, and a pinch of chili powder.
Ready a gigantic bowl of tortilla chips or Fritos, and serve it warm. If you’re making this dip for a party, transfer it to a crockpot to keep it warm!
While this is no dump-and-go recipe, this made-from-scratch rendition requires minimal effort in the way of prep, takes only 25 minutes to make, and the end result is worth every single second. This is the creme de la cream of game day recipes, and it goes over splendidly at any kind of party, including holiday gatherings!
If you’re looking for more cheesy dips to add to your party lineup, be sure to check out our easy, cheesy Refried Bean Dip next!
THE BEST HOMEMADE CHILI CHEESE DIP
Our Chili Cheese Dip comes fully-loaded with beefy flavor thanks to fresh ground beef spiced up with taco seasoning and an extra boost of chili powder. After the beef is browned, the mix simmers away in a savory sea of beef broth and Rotel for a powerful flavor combination that can’t be matched with any of those dump-and-go, “3-Ingredient” recipes.
Rest assured, Velveeta (a queso mainstay) still serves a starring role, but the flavor is amped up once again thanks to the addition of freshly grated Cheddar cheese!
This is a Chili Cheese Dip like you’ve never had before and it’s a guaranteed hit, no matter the occasion or the crowd!
HOW TO MAKE CHILI CHEESE DIP FROM SCRATCH
- Brown the Beef – Add the ground beef to a large skillet (you’ll want to use one big enough to house the entire dip). Add the taco seasoning and an extra teaspoon of chili powder and work into the beef with a wooden spatula. Cook on the stovetop until fully cooked through.
- Simmer – Add a drained can of Rotel and low-sodium (or unsalted) beef broth to the beef and allow it to come to a simmer.
- Thicken – In a small bowl, stir together cornstarch and water and stir into the beef. Reduce the heat to maintain a simmer and simmer for about five to seven minutes, just until slightly thickened.
- Add the Cheese – Reduce the heat to low and add cubed Velveeta and shredded Cheddar cheese to the mix. Stir until melted. Serve with tortilla chips or Fritos and enjoy!
HOW TO MAKE IT WITH CANNED CHILI
If you are in dire need of a quick fix Chili Cheese Dip, you can certainly sub in your favorite canned chili in the place of fresh ground beef.
- If this is the case, add a 15-ounce can of beef chili, Rotel, and the beef broth to a large skillet and bring the mixture to a simmer, stirring occasionally.
- If you’re using canned chili, omit both the chili powder and the cornstarch from the recipe below.
- Another ingredient that will have to be altered is the taco seasoning. Because of the high sodium content in canned chili, either leave this ingredient out or take care to use a low-sodium taco seasoning so that your Chili Cheese Dip is not overly salty!
- Once your chili mixture has reached a simmer on the stovetop, add in the cubed Velveeta and the Cheddar, stirring occasionally until melted.
HOW TO MAKE IT WITH LEFTOVER CHILI
If you have leftover homemade chili, you can absolutely use it as the base for this Chili Cheese Dip!
- Just add two cups of leftover chili, Rotel, and only three-quarter cup of beef broth to a large skillet. Because there is no way for me to gauge the consistency of your homemade chili, it’s best not to add all the beef broth at once. Bring the mixture to a simmer.
- With a homemade chili, you omit both the chili powder and the cornstarch from the recipe, and again, it’s best if you use low-sodium taco seasoning.
- Once your homemade chili and broth mixture has reached a simmer on the stovetop, add in the cubed Velveeta and the Cheddar, stirring occasionally until melted.
If the mixture is too thick, you can add in the remaining quarter-cup of beef broth!
YOU’LL ALSO LOVE OUR OTHER CHILI RECIPES!
TOO ADD BEANS OR NOT TO ADD BEANS?
If you’re looking to serve up an extra hearty, decked-out Chili Cheese Dip, the addition of beans won’t hurt one bit.
You can use any 15-ounce can of beans: black beans, pinto beans, or my personal favorite, Bush’s Best Chili Beans. In the case of Bush’s Chili Beans, you can add in the entire can, but with any other type of canned bean, take care to drain and rinse them before they join in with the rest of the Chili Cheese Dip ingredients.
If you plan to add beans, add them to the mix when you add the Rotel and beef broth.
HOW TO STORE CHILI CHEESE DIP
Once you’ve made your Chili Cheese Dip, you can keep it in the refrigerator in an airtight container for up to three days.
To reheat it, add it to a bowl and microwave it for one to three minutes. The more Chili Cheese Dip you’re heating up, the longer it will take to heat through.
CAN I FREEZE IT?
If you’d like to freeze any leftovers for future use, allow the dip to cool to room temperature, transfer it to a freezer-safe, ziptop bag and remove the excess air. Seal and freeze for up to two months. To thaw it out, place it in the refrigerator the night before you intend to eat it.
MAKING CHILI CHEESE DIP IN ADVANCE FOR COMPANY?
If you want to make this dip in advance to serve to company, reheat it in the crockpot! This way it will stay warm throughout your event and guests can help themselves.
To do this, turn your crockpot on the low setting and stir occasionally until it is heated through. This should take about twenty-five to thirty minutes if you’re reheating the entire batch.
Once the dip has reached the desired temperature, turn the crockpot down to the warm setting.
5 MORE PARTY DIP RECIPES YOU’LL LOVE
- Hot Crab Dip
- Mexican Layer Dip
- Rotel Dip With Beef
- Jalapeño Artichoke Dip
- Corn Dip with Cream Cheese
This Chili Cheese Dip is an irresistible appetizer perfect for feeding a crowd! Creamy, meaty, cheesy, and speckled with extra Tex-Mex goodness.
- 1 pound lean ground beef (90/10)
- 1 (1-ounce) package taco seasoning
- 1 teaspoon chili powder
- 1 (10-ounce) can Rotel Original Diced Tomatoes and Green Chilis, drained
- 1 1/4 cup low-sodium beef broth
- 2 teaspoons cornstarch
- 1 (16-ounce) block Velveeta cheese, cut into 1" cubes
- 1 cup freshly grated Cheddar cheese
Add the ground beef to a large skillet over medium-high heat. Sprinkle over the taco seasoning and chili powder and use a wooden spatula to work in the seasoning and break the meat apart. Cook for about 8-10 minutes, or until fully browned and cooked through.
Stir in the Rotel and the beef broth and allow the mixture to come to a simmer.
In the meantime, add the cornstarch, along with 1 teaspoon of water, to a small bowl and stir to make a slurry.
Pour all of the slurry into the beef mixture and stir. Reduce the heat to medium-low to maintain a simmer and simmer for about 5-7 minutes, stirring occasionally, until slightly thickened.
Reduce the heat to low. Add the cubed Velveeta cheese and cheddar cheese to the beef and stir until melted. Serve with chips and enjoy!