Looking for the perfect appetizer for your Super Bowl watch party or any gathering with friends? This Crockpot Chili Con Queso is a crowd-pleasing, indulgent dip that combines ooey-gooey Velveeta with seasoned ground beef, spicy sausage, diced tomatoes and chilies, and a touch of salsa for bright flavor. It’s easy to prepare, keeps warm in the slow cooker for serving, and pairs perfectly with tortilla chips.
This recipe isn’t aimed at being light—it’s meant to be party-perfect and comforting. If you grew up in the South or attended many family gatherings, you might recognize this style of Velveeta-based queso. It’s nostalgic, rich, and built for sharing. With browned beef and hot sausage folded into a mix of cheeses, canned Rotel, and cream of mushroom soup, it’s a simple assembly that yields maximum flavor.
Ingredients
- 1 pound ground beef
- 1 pound hot sausage
- 1 small white or yellow onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 (10-ounce) can cream of mushroom soup
- 1 (10-ounce) can original Rotel (diced tomatoes and green chilies)
- 1 cup shredded Mexican-blend cheese
- 1 cup store-bought salsa
- 1 (32-ounce) package original Velveeta cheese, cut into 1-inch cubes
- Tortilla chips, for serving
Optional garnishes
- Lime juice
- Fresh chopped tomatoes
- Fresh chopped cilantro
Step-by-step
Step one: Cook the beef and sausage
Heat a large skillet over medium-high heat. Add the ground beef, hot sausage, diced onion, minced garlic, kosher salt, and black pepper. Break up the meat as it cooks and continue until the meat is browned and no longer pink, about 8 minutes. Carefully drain the excess grease from the skillet, then transfer the cooked meat to the Crockpot.
Step two: Build the queso and cook
Add the cream of mushroom soup, Rotel, shredded Mexican-blend cheese, salsa, and the cubed Velveeta to the Crockpot with the meat. Stir to combine. Cover and cook on the lowest setting until the cheese has melted and the mixture is smooth. On many slow cookers this takes about 30 minutes on low; on a warmer or to hold for longer periods, use the warm setting and allow more time. Stir occasionally while it melts to keep the texture even.
Step three: Garnish and serve
Once the cheese is fully melted and the dip is creamy (avoid boiling or excessive bubbling), serve the chili con queso right from the slow cooker. Top with a squeeze of fresh lime, chopped tomatoes, and chopped cilantro if desired. Offer plenty of sturdy tortilla chips for dipping and plan to replenish them as guests return for more. This dip also works well with pretzel bites, soft bread cubes, or vegetable dippers for a slightly lighter option.
Tips and notes
- This queso can burn easily if left on a high setting. Use the slow cooker’s warm setting and expect the cheese to melt in about an hour, or use the lowest “low” setting for roughly 30 minutes. Times vary by appliance—watch closely the first time you try it.
- Once the cheese is melted (and not actively bubbling), switch the slow cooker to warm to keep it ready for guests. If the dip starts to firm up, briefly return it to low or stir thoroughly to loosen it again.
- Stir the queso every 10–15 minutes while serving to maintain a smooth consistency and prevent sticking on the edges.
- If you prefer less sodium or a lighter version, substitute part of the Velveeta with a milder processed cheese alternative or reduce the amount of added canned ingredients, keeping in mind that flavor and texture will change.
- Make-ahead option: you can prepare the browned meat and the other components, store them refrigerated, and combine and melt in the Crockpot when guests arrive.
Nutrition
Nutrition information is an approximation and will vary with exact ingredients and serving sizes. For the full batch as prepared here, the approximate totals listed by the original recipe source are:
- Calories: 2,979 kcal (entire recipe)
- Carbohydrates: 34 g
- Protein: 180 g
- Fat: 234 g (Saturated fat: 88 g)
- Sodium: 6,955 mg
- Fiber: 7 g
- Sugar: 15 g
Because this is a rich, cheese-forward dip, plan portion sizes accordingly and enjoy it as an occasional indulgence for parties and special gatherings.
Recipe details
- Prep time: 20 mins
- Cook time: 30 mins (or longer on warm setting)
- Total time: about 50 mins
- Course: Appetizer
- Author: Alex Snodgrass
Whether you’re serving it for a game day, a potluck, or a weekend get-together, this Crockpot Chili Con Queso delivers big flavor with minimal fuss. Keep the slow cooker on warm, stir occasionally, and let guests dig in. Just don’t be surprised if it disappears fast!
Photography and styling credit: Jess Gaertner Creative (photographer credit kept as a plain text mention).