Ingredients:

  • 12 oz (340 g) Ground Beef (80/20 lean)
  • 12 oz (340 g) Ground Spicy Pork Sausage (Italian sausage or chorizo works well)
  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 medium Jalapeño Peppers, finely diced
  • 2 tsp Chili Powder (Ancho or standard)
  • 1 tsp Smoked Paprika
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano (Mexican oregano preferred)
  • 1 (14.5 oz) can Canned Diced Tomatoes with Chilies (e.g., Rotel), drained thoroughly
  • 1/4 cup Chicken Broth or Lager Beer
  • Salt and Freshly Ground Black Pepper, to taste
  • 16 oz (450 g) Processed Cheese Block (e.g., Velveeta), cut into 1 inch cubes
  • 1 cup (120 g) Sharp Cheddar Cheese, freshly grated
  • 1/4 cup whole or 2% Milk
  • 1/4 cup Fresh Coriander (Cilantro), chopped (for garnish)
  • Pickled Jalapeño Slices, optional (for garnish)

Instructions:

  1. Heat the Dutch oven over medium-high heat. Add the ground beef and sausage. Break up the meat with a spoon as it cooks.
  2. Cook until the meat is fully browned and no pink remains (about 8–10 minutes). Transfer the meat to a colander and drain off all excess fat. Set the meat aside.
  3. Return the pot to medium heat. Add the 1 tbsp of olive oil. Add the diced onion, minced garlic, and diced fresh jalapeños. Sauté until the onions are translucent and softened (about 5 minutes).
  4. Reduce heat to medium-low. Stir in the chili powder, smoked paprika, cumin, and dried oregano. Cook, stirring constantly, for 60 seconds until fragrant (blooming the spices).
  5. Return the drained meat to the pot. Stir in the drained diced tomatoes/chilies and the chicken broth (or beer). Season generously with salt and pepper.
  6. Bring the mixture to a gentle simmer for 3–5 minutes, allowing the flavors to meld beautifully.
  7. Reduce the heat to the lowest setting. Add the cubed processed cheese (Velveeta). Stir continuously until the cheese is completely melted and smooth. This may take 5–8 minutes.
  8. Once the processed cheese is smooth, gradually stir in the grated sharp Cheddar and the milk. Continue stirring gently until the mixture is uniform, glossy, and entirely lump-free.
  9. Taste and adjust seasoning. If the queso is too thick, add a tablespoon or two more of milk or broth until you reach the desired dipping consistency.
  10. Transfer the queso to a serving dish (or keep it warm in a slow cooker). Garnish with fresh cilantro and pickled jalapeño slices. Serve hot with sturdy tortilla chips.