This is Aimee from See Aimee Cook back with another recipe to share!
When I was in seminary, there was a Chili’s very close to campus. Too close, actually! I would often park myself at Chili’s when I needed to study and order chips and queso to snack on.
I’m quite the queso aficionado and Chili’s is probably my favorite of any restaurant. Since Chili’s keeps raising the price on theirs, you can now EASILY make your own at home – and save money, too! We thought that this copycat tasted just like the original!
This is perfect for a lazy Saturday of football watching, parties, or cram sessions before tests. It makes a large amount, too.
I find it easier to make it on the stove since it melts so quickly and then transfer it to the crockpot to keep warm. You could start it in the crockpot but it’ll take awhile to melt down.
- 32 oz. Velveeta cheese
- 2 cups milk
- 4 teaspoons paprika
- 2 15 oz. cans of Hormel chili with no beans
- 8 teaspoons chili powder
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- Cut the Velveeta into cubes. Add it, and the other ingredients, to a large pot. Heat over medium heat, stirring often, until melted and smooth. Serve immediately or transfer to a crockpot to keep warm.
Slightly adapted from Or So She Says…