Chili’s skillet beef queso is one of those appetizers that immediately sets the tone. You order it, and suddenly you want a margarita, a basket of chips, and a long night of catching up with friends. It is rich, creamy, a little spicy, and wildly comforting in that classic restaurant way. They recently brought back the original version, but after loving it for so long, I needed a way to make it at home just in case it ever disappears again.
This dupe nails everything that makes the original so good. Savory seasoned beef, warm spices, and ultra creamy cheese all come together into that smooth, scoopable queso you keep going back to. Cooking the spices with the beef builds depth, while the combination of Velveeta and sharp cheddar gives you that perfect balance of creamy and bold. The real finishing touch is a splash of lime juice, which adds that subtle tang that makes the whole thing pop and keeps it from feeling heavy.
Serve it straight from a skillet with restaurant style tortilla chips and it instantly feels like Chili’s at home, enjoyyy! ❤️
1) In a large skillet over medium heat, add one tablespoon of neutral oil and allow it to heat. Add the ground beef and cook, breaking it up with a spatula. Leave some pieces slightly chunky rather than fully crumbled, as this texture helps mimic Chili’s skillet-style beef queso.
2) Once the beef begins to brown and most of the fat has rendered, add the tomato paste. Stir to coat the beef evenly and cook for 3–5 minutes. This step caramelizes the tomato paste and deepens the overall flavor.
3) Add the chili powder, cumin, cayenne pepper, onion powder, garlic powder, ground coriander, paprika, and beef bouillon. Stir well and continue cooking for 2–3 minutes, allowing the spices to bloom and coat the beef evenly.
4) Sprinkle the all-purpose flour over the beef mixture and stir to combine. Cook for 2 minutes to remove the raw flour taste. The flour will help stabilize and slightly thicken the queso.
5) Slowly pour in the whole milk, whisking or stirring constantly to prevent lumps from forming. Once combined, reduce the heat to medium-low to avoid scorching.
6) Add the cubed Velveeta cheese to the skillet. Cover with a lid and allow the cheese to melt gently, about 5 minutes. Stir every minute or so, scraping the bottom of the pan to prevent sticking or burning.
7) Remove the lid and keep the heat on medium-low. Add the lime juice and freshly grated sharp cheddar cheese. Stir until the cheddar is fully melted and the queso is smooth and glossy.
8) Turn off the heat and serve hot directly from the skillet with tortilla chips, warm flour tortillas, or as a topping for fries, burgers, or nachos.
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