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Chili Queso Made With Real Cheese

  • Author: Julie
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 20 servings 1x



  • 2 pounds ground pork sausage
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup water
  • 16 ounce jar medium salsa
  • 3 (15 ounce) cans of black beans, drained and rinsed
  • 1 (15 ounce ) can corn
  • 6 tablespoons butter
  • 1/3 cup all purpose flour
  • 3 cups milk
  • 16 ounces shredded monterey jack cheese


  1. In a large pan, brown the sausage on medium high heat until it is completely cooked. Turn heat to low. Drain excess oil.
  2. Add chili powder, garlic powder, ground cumin, cayenne pepper, and water and mix.
  3. Add salsa, black beans and corn and mix. Keep heat on low while you make the cheese sauce in a separate pan.
  4. For the cheese sauce, melt butter over medium high heat. Sprinkle flour over the butter and whisk together. Cook for 2 minutes stirring constantly. Whisk in milk, and turn heat down to medium. Cook until the sauce thickens slightly 6-8 minutes.
  5. Stir in the shredded cheese until well combined.
  6. Pour cheese sauce into sausage mixture and stir.
  7. Keep the dip warm in the crockpot, or on a low flame on the stovetop.


Recipe adapted from Pinch of Yum’s Homemade Cheesy Chili Dip


  • Serving Size: 1 Serving
  • Calories: 366
  • Sugar: 2.3g
  • Sodium: 752mg
  • Fat: 24g
  • Saturated Fat: 11g
  • Unsaturated Fat: 11.3g
  • Trans Fat: 0.2g
  • Carbohydrates: 19g
  • Fiber: 4.8g
  • Protein: 20g
  • Cholesterol: 71mg