Cin chilli con queso

  • For the chilli con queso
  • 450g processed American cheese, diced (recommended: Velveeta)
  • 1 tin diced chillis and tomatoes (recommended: Ro'tel)
  • 450g Cin chilli, chilled (recipe follows)
  • For the Cin chilli
  • 2 tbsp olive oil
  • 900g beef mince
  • 1 (400ml) tin beef broth (recommended: Swanson's)
  • 1 (225ml) tin tomato sauce (recommended: Hunt's)
  • For batch one:
  • 1 tbsp onion powder
  • 2 tbsp garlic powder
  • 1/2 tsp jalapeno powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 1 tsp chicken bouillon granules
  • 1 tsp beef bouillon granules
  • For batch two:
  • 5 tbsp red chilli powder
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper
  • 2 tsp ground cumin
  • 1/4 tsp brown sugar
  • For batch three:
  • 1/8 tsp cayenne pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp chilli powder
  • 1 1/2 tsp ground cumin
1) Place the cheese in a crock pot. Add the chillis and tomatoes and the Cin chilli. Mix well and heat until melted, about 10 mins. Serve with tortilla crisps.

2) For the Cin chilli: In a large heavy bottom pot, heat olive oil over medium-high heat. Add the beef mince and cook until browned, about 8 mins. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hr. Add all of the ingredients from batch one, stir and simmer for 35 more mins. Add batch two to the pot and cook for another 20 mins, stirring often. Add batch three and cook for 10 more mins. Let cool and store in an airtight container in the refrigerator. Use in Cin chilli stuffed poblano peppers, Cin chilli Puffs, and Cin chilli con queso.

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