Mexican Chili Queso Dip

Order from Twisted London now!

INGREDIENTS

  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 white onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp tomato paste
  • 1 cup beef stock
  • 1 cup tomato sauce
  • 1 tbsp brown sugar
  • 1 can drained kidney beans
  • 1 cup Frank’s RedHot Original Sauce
  • 2 tbsp taco seasoning
  • 1 tsp salt
  • 1 can evaporated milk
  • 2 cups grated cheddar cheese
  • 2 tbsp corn starch
  • 1 tomato, diced, for garnish
  • 2 tbsp chopped cilantro, for garnish

Serve up a spicy summer side dish that might just end up stealing the show! The classic tastes of traditional chili and queso sauce together with the fiery flavour of Frank’s RedHot Original Sauce is a match made in heaven. Share with friends, or save all for yourself - either way you won’t be disappointed.

Directions

  1. In a large skillet, heat oil over medium heat. Add onions and cook until softened. Add garlic and cook until aromatic. Add beef mince breaking apart with a spoon. Cook until browned.
  2. Add taco seasoning and tomato paste and combine. Stir in beef stock, passata, brown sugar and salt. Add kidney beans and bring to a simmer. Reduce heat and cover with a lid. Cook for 1 hour. The chili should be soft, rich and thickened. Add hot sauce and cook for a further 5 minutes. Remove from heat and spread into the bottom of a baking dish. Keep hot.
  3. Meanwhile, in a heavy-bottomed pot, heat evaporated milk. Toss grated cheese with cornstarch and add to evaporated milk. Mix, stirring until thickened. Stir in Frank’s RedHot Original Sauce. Pour the sauce over top of the chilli.
  4. Garnish with chopped tomatoes and cilantro. Enjoy!