+1 (866) 313-5898
  • Bellini Kitchen Master
    This incredible sous-chef is equipped with everything you need to mix, blend, weigh, steam, stir, whip, emulsify, grind, heat, cook, chop and knead your freshest ingredients.
    It can even brew fresh coffee!
  • Bellini Kitchen Master
    Since the Bellini is the industry leader in hands-off cooking, it frees up time on busy weeknights to relax or visit with your family and friends.
    You also cook more things from scratch, saving you money and ensuring your loved ones are enjoying the freshest, healthiest meals possible – every night!
  • Bellini Kitchen Master
    Worry-Free Cooking
    Never accidentally overcook, undercook, or burn your food again!
    The same recipe will turn out absolutely flawlessly every single time you make it – we promise!

Chili Con Queso Dip

Chili Con Queso Dip

This makes quite a bit of dip—enough for a Big Game Day crowd. Corn chips are the dippers of choice, but consider veggie chips, mini pitas cut into quarters or whole-grain crackers as an alternative.

Makes 5 cups
  • 2 medium yellow onions (about 10 ounces)
  • 1 tablespoon vegetable oil
  • 2 to 3 teaspoons chili powder or chile powder (see Sidebar)
  • 1 pound ground beef
  • One 28-ounce can diced tomatoes (with green chiles if you like), thoroughly drained
  • 2 cups grated cheddar cheese
  • Homemade Tortilla Chips (See Note) or store-bought chips

  1. Fit the chopping blade into the work bowl. Peel the onions and cut them into large chunks. Chop at speed 6 for 8 seconds. Switch to the stirring blade. Scrape down the sides of the work bowl. 
  2. Add the oil to the work bowl and remove the measuring cup from the lid. Cook at 100 C on speed 2 for 10 minutes. 
  3. Crumble the beef into the work bowl. Add the chili powder. Cook at 100 C on speed 2 for 7 minutes.
  4. Add the drained tomatoes and cheese. Cook at 80 C on speed 2 for 4 minutes. Remove the stirring blade and scrape into a serving bowl. Let cool about 10 minutes before serving. 

Toasted Tortilla Chips: Preheat the oven to 350°F. Cut four yellow corn tortillas into 8 to 10 wedges each. Spread the wedges out on a baking sheet. Drizzle about 1 teaspoon olive or vegetable oil into the palm of your hand, rub your hands together lightly, then toss the tortillas to coat them very lightly with oil. Bake, stirring once about halfway through, until the chips are crispy and golden brown, 6 to 7 minutes. 

Consider the amount given in the recipe as a suggestion, and here’s why: The name “chili powder” means different things to different people. Most people relate to chili powder as a blend of ground chiles, salt, and other spices used to season chili. That’s a little different than “chile powder,” which is one kind of dried chile pepper ground to a powder. These chile powders are easy to spot—their labels will refer to them as ancho chili powder, pequin chili powder, and so on, according to the type of chile used. If you have a chili powder or chile powder that you know you like, go with it! If not, this is a great place to try something new. 

Contact Us - USA
Contact Us - Canada
© 2014. Cedarlane Culinary All right reserved.