Fiery Chile Con Queso Dip
Pats Suck. Eagles Suck. Meat, cheese and beer do not suck. Super Bowl is an excuse to make Queso dip!
Fiery Chile Con Queso Dip
Servings: 4 cups
Ingredients
- 1/2 lb chorizo sausage casing removed
- 3/4 cup beer
- 16 oz velveeta cubed
- 1 cup shredded monterey jack I used a blend called "habanero heat" for extra fire
- 14 oz can diced tomatoes drained
- 1 cup black beans drained
- 1/4 cup cilantro fresh, chopped, plus extra for garnish
- 3 large onion sliced
- 2-3 large scotch bonnet pepper ripe (yellow or red), seeded, chopped fine
- 2-3 large bags tortilla chips
Instructions
- Carmelize the onions in a separate pan - 30 - 35 minutes
- When the onions have been cooking for about 15-20 minutes, add the sausage to a pot on on medium high. Cook the sausage through, breaking up with a wooden spoon 5-8 minutes. Once browned add the peppers and cook for another 5-10 minutes.
- Add the beer to the pot, bring to a boil on high and then simmer at medium for 8-10 minutes to reduce the beer.
- Add the cheese, beans, tomatoes. Reduce heat to low and allow the cheese to melt- 2-4 minutes. Stir constantly as the cheese melts
- Once the onions have caramelized serve the queso garnished liberally with the onions and more cilantro.
