I grew up in Arizona where we love our Mexican food. (Real Mexican food, not the bs tex-mex they have here in Texas.) During my childhood, my dad spent years perfecting his chili con queso recipe (that is nacho cheese for you Texans). He would make it for us every Sunday afternoon and we never tired of it. Somehow I can never make it as good as he does, but here is a photo of my attempt:
Up until now, this recipe has been closely guarded within the family, but today I am going to share the secret with you.
Dad’s Famous Chili con Queso
4 slices of bacon
1/2 medium yellow onion, grated
7 oz can chopped green chilis
2 cloves garlic, pressed
16 oz Velveeta (original), cubed
8 oz colby-longhorn cheddar cheese, small dice
5 oz can evaporated milk (+ more for reheating)
The key to this recipe is to prepare all of the ingredients before you begin to cook. Grate half of the onion on the large side of a cheese grater. This is a bit messy, but necessary. Press two cloves of garlic in a garlic press. Cut the velveeta into 1/2″ cubes and the colby-longhorn into a 1/4″ dice. Open the can of green chilis and the can of evaporated milk.
In a large, deep saute pan (5.5 quart), cook the bacon over medium heat until the bacon is well browned and crispy. Remove the bacon (and eat it). Take the saute pan off the burner to cool slightly, and turn the heat down to medium-low. Return the saute pan to the burner and add the onion (without the onion water) and green chilis. Stir constantly and scrape the browned pieces from the bottom of the pan and into the mixture. Cook until the onions are translucent, then add the garlic. Cook for another two minutes. The ingredients should have all ‘melted’ together like this:
Now add the velveeta, colby-longhorn, and evaporated milk to the mixture. Stir continuously until it looks like this (see photo below) and all of the colby-longhorn is melted.
Serve immediately. If you want to reheat later, add more evaporated milk and heat in the microwave. I am very interested to see if anyone tries to make this recipe and how it turned out. Please comment below this post to let me (and my dad) know your thoughts.