Comments on: Chili’s Skillet Queso

By: Stephanie Manley

Stephanie Manley — Thu, 02 May 2013 02:32:00 +0000

What brand of canned chili do you recommend?

By: Michael Wilson

Michael Wilson — Thu, 02 May 2013 02:31:00 +0000

You need to use Wolf not Hormels!….I don’t use the cumin, it’s like using Cilantro, only cilantro is the fresh leaves of cumin…cumin is the ground seeds of flowered Cilantro..G/F is allergic to it and their family resturants do not use cilantro or cumin, comino, which is the same thing…comes from Cilantro Plant…but they much be doing something right as they have one Mexican Resturant that is 103 years old….Something else…You can use Sharp and Extra Sharp Cheddar Cheese, w/ the Canned milk…but, you need to heat it on low and use a roux…to thicken it….

By: Michael Wilson

Michael Wilson — Thu, 02 May 2013 02:25:00 +0000

Austin, that is the correct recipe…Don’t ever use Hormel!…too much grease…

By: Stephanie Manley

Stephanie Manley — Wed, 23 Jan 2013 02:10:00 +0000

Thanks for your comment. I will keep your suggestion in mind. I have often found that people who claim to work for a restaurant, haven’t. But I will give your suggestion a try.

Thanks for your input.
Stephanie

By: Oryx

Oryx — Wed, 23 Jan 2013 02:07:00 +0000

Please change the recipe for this.

As written, this tastes NOTHING like Chili’s Chili Queso Dip. I even went so far as to add a package of chili seasoning, chili powder, cumin, salt/pepper etc and it still tasted nothing like it. Per the post below mine, using Wolf Brand Chili is the closest thing without adding any other ingredients.

I stumbled onto another Chili’s Queso copycat recipe that claims to be per another former Chili’s employee which uses Hormel, as follows:

16-ounce box Velveeta Cheese

1 c. milk

2 teaspoons paprika

½ tsp. ground cayenne pepper

15-ounce can Hormel Chili (No Beans)

4 tsp. chili powder

1 tablespoon lime juice

½ tsp. ground cumin

I have not tried that recipe, but I can vouch for the Wolf Brand chili version. Very similar.