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

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Snack
Cuisine: American
Servings: 4 cups


  • 1/2 lb spicy 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 chopped fresh cilantro plus extra for garnish
  • 3 large onions sliced
  • 2-3 large scotch bonnet peppers ripe (yellow or red), seeded, chopped fine
  • 2-3 large bags tortilla chips


  • 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.