Copycat Chili’s Skillet Queso

You can prepare this Chili's skillet queso, which is a copycat recipe, in only 10 minutes and using just four ingredients you probably already have in your pantry. When you serve this at your party, no one is going to say "this isn't Chili's." Instead, they're going to ask you for the recipe.

The base is Velveeta along with a can of Hormel Chili (no beans). It is thinned with milk and seasoned with chili powder, lime juice, and paprika, cumin, and cayenne. That's everything.

The Party Bowl Everyone Finds First

I am a huge Chili’s fan. I’ve been going there ever since high school. Every time I go, I get the Skillet Queso for an appetizer, and after paying 9 dollars for a small skillet one too many times, I decided I would try to make it myself.

The first time I tried it, I used only Velveeta and milk. It tasted like Velveeta and milk. I added some taco seasoning, which made it salty and strange. I thought that some browned ground beef would give me the texture of homemade beef-cheese dip, but I didn't get the right flavor.

The game changer was canned chili — Hormel, no beans. As soon as I put that in, the dip tasted just like restaurant queso. The chili powder, lime, and the rest of the spices (paprika, cumin, and cayenne) adjusted it perfectly.

I've made this for every football Saturday and for every Super Bowl. No one has ever guessed that it's homemade. Most people ask if it was leftover from Chili's.

The Two Ingredients That Make It Taste Like Chili’s

For this recipe, Velveeta is essential. No hand shredded sharp cheddar, or any other real cheddar will provide the creamy look that is a staple of queso dip. Velveeta has emulsifiers that keep the cheese from breaking or becoming grainy when warmed.

Hormel Chili (No Beans) is how we achieve that Chili's restaurant queso style flavor. The chili adds meat, fat, and the complex chili-spice flavor that just can't be replicated by dumping raw spices into the cheese. Without the Hormel Chili it's just a cheese dip. With it, you have restaurant style queso.

Eight Ingredients — Two of Them Do All the Work

Velveeta (16 oz.)

A 16-oz block is the same as half of a 32-oz block. The cheese that gives queso its smooth texture is white American cheese. For substitutes, you can use white American cheese from the deli, just slice or cube it. Please do not use shredded cheddar as a substitute.

Hormel Chili, No Beans (1 can, 15 oz.)

The magic ingredient! The 'no beans' version is what you want — beans don't belong in queso. The industry standard is Hormel, but feel free to use Wolf Brand, Stagg, or any beef chili without beans.

Milk (1 cup)

Whole milk will give you the richest result, but 2% will be fine too. Skim milk is too thin, and the dip won't stay together as well. If you want to upgrade, half-and-half makes it extra rich.

Chili Powder (4 tsp.)

Regular chili powder from the grocery store is just fine. This is in addition to whatever seasoning is already in the canned chili — you want the dip to have an assertive spice level. Don’t use taco seasoning; it is way too salty and has a different ratio.

Lime Juice (1 T.)

Contains: Mexican-style flavors. Lemon juice is in some ways as important as tequila in defining the flavor profile. Bottled lemon juice is a passable substitute, but you'll want to use it sparingly. Fresher is always better and homemade juices are recommended. To really give it a fresh zest, you could even squeeze a fresh lemon on your meal.

Paprika (2 tsp.)

Sweet paprika is the standard. Smoked paprika adds a really nice depth if you have it. The paprika is partly for color and partly for that warm, slightly sweet flavor that rounds out the chili powder.

Ground Cumin (½ tsp.) + Cayenne (½ tsp.)

Cumin gives Mexican food its distinct flavor. It has an earthy and smoky aroma. Never skip adding it.

Half a teaspoon of cayenne pepper provides a good amount of flavor and spice without reaching burn. If you're serving a group of people, feel free to drop it to 1/4 of a teaspoon. If you're looking for some real heat, feel free to increase it to 1 teaspoon.

How to Make Copycat Chili’s Skillet Queso

Cut the Velveeta into one-inch cubes. The smaller the pieces, the quicker and more evenly they will melt. This will give a smoother texture in the end.

Place cubed Velveeta, a can of Hormel chili, milk, chili powder, lime juice, paprika, cumin, and cayenne into a medium saucepan. Keep heat on medium and stir often while the cheese is melting.

Don't worry if the mixture appears lumpy or separated; that's how it should be. Everything will melt together into a smooth and glossy melted cheese sauce. That takes approximately 8 to 10 minutes.

Reduce the heat to low and let the queso cook for another 20 minutes, stirring intermittently. This is when the magic occurs. The spice flavor increases, cheese sauce thickens, and the color deepens, so it seriously sticks to chips.

Please don't skip the simmer time. It really makes a difference.

Try it and see if it needs adjustments. If you want it spicier, add a bit more cayenne. If you want it to have more brightness, you can squeeze in a little more lime juice. After that, transfter it to a serving vessel.

How to Serve It (and Keep It Warm All Night)

Strong tortilla chips are crucial, as flat triangles will snap when holding queso. Chips like Tostitos Scoops, Thick cut tortilla chips, or Late July are much better. Purchase way more than you think you would need.

As for the restaurant aesthetic, serve it in a small cast iron skillet. Make sure to preheat the skillet in the oven at 350°F for about five minutes before you add the queso. It will keep heat for the first thirty minutes of dipping and it looks just like the Chili's version on the table.

A great option for party food is a small slow cooker (1.5 quarts) set to 'warm' or 'low.' It can keep queso at the right temperature for up to 4 hours without burning, and once you plug it in, you can forget about it!

This queso is great on nachos, baked potatoes, scrambled eggs, breakfast burritos, French fries, grilled chicken, and stirred into rice for a quick cheesy rice bowl. Plus, it works amazing for chips!

Making It Ahead and Keeping It Party-Ready

You can keep queso in the refrigerator for 5 days if you have it in a container with a tight seal. Don’t worry if it starts to look like a log of cheese, as it is completely normal for it to thicken.

For reheating, put it into a saucepan and add a splash of milk, starting with about 2 tablespoons of milk for each cup. Heat it on the stove over low heat while stirring often. You can also use a microwave. Heat it in 30-second intervals and stir between each interval. Be sure to add a splash of milk before reheating.

To prep for a party, you can prepare and chill your food for 2 days in advance, however, when you're ready to serve, reheating them in the slow cooker on low should take 1 to 2 hours (make sure to stir a couple times and add milk if it becomes too thick). This approach is much more ideal than day of preparation.

Queso freezes okay, Velveeta holds up fine but can be slightly grainy after thawing. For best results, make it fresh.

Chili’s Skillet Queso FAQ

Can I substitute real cheese for Velveeta?

That's not true if you're looking for the right consistency. Actual cheese will give you a stringy and sometimes grainy cheese sauce instead of a smooth restaurant style cheese sauce. The closest substitute is White American cheese from the deli and it functions almost the same.

If you want to use authentic cheddar, first you will have to make a roux — that is a separate recipe. Check out the Real Cheese Queso Dip for that version.

What can I substitute for Hormel chili?

Canned beef chili without beans, like Wolf Brand, Stagg, Castleberry, or any store brands/chains work. For a meatless option, vegetarian chili (no beans) also works.

How spicy is this?

Mild to medium. The ½ teaspoon of cayenne gives some nice warmth, but nothing kids can't handle. For milder flavor, drop cayenne to ¼ teaspoon or skip it entirely. For more heat, you can add diced jalapeños or a few dashes of hot sauce.

Why does my queso get grainy?

Queso can become grainy if it was made with cheese that was melted too quickly and at too high of a temperature. When making queso, keep the heat at medium, stir frequently, and stay nearby. If your cheese sauce is already grainy, try using a whisk to mix in a tablespoon of cold milk and stir gently; this may bring it back together.

How do I keep queso warm at a party?

If you're planning on keeping your queso heated for a long period of time, the best options are a small slow cooker set to "warm" or "low" as these will keep it at a perfect temperature for dipping for 3 to 4 hours and it won't scorch. A candle warmer is another good option as it will keep the queso warm for 30 to 45 minutes which is good for smaller gatherings, and a fondue pot works also.

Can I make this in the slow cooker from the start?

Yes. Start by cubing the Velveeta. Then toss that and everything else in the slow cooker. Set it to low and stir every fifteen minutes for the first hour so that the cheese can melt completely. After the first hour, let it cook another hour on low. After 2 hours it will switch to the warm setting so it stays warm during the party.

Can I double the recipe?

It's easy to scale up your recipe and for a real party, you should. Double everything and use a bigger saucepan or Dutch oven. You can even move it to a 3-quart slow cooker on the warm setting to keep it warm all afternoon.

Six Ways to Change It Up

For more spice, add one chopped jalapeño or one chipotle in adobo sauce while it simmers. Increase the cayenne to 1 tsp. Add sliced jalapeños on top just before serving.

Extra meaty. Brown half a pound of ground beef with a diced onion, drain the fat, then add the velveeta and all other ingredients to the same pan. Almost a meal on its own.

Sausage queso. While queso melts, brown ½ pound of breakfast sausage or chorizo and add it to the queso. Chorizo gives a smokier, more Mexican flavor.

White queso (queso blanco). For an even better approximation, use white American cheese instead of the Velveeta and omit the canned chili. Instead, add 1 can (4 oz.) of diced green chiles. This version is closer to the white queso you’ll find at a Mexican restaurant.

Bacon Queso. Crumble 4 to 6 pieces of cooked bacon into the finished queso, and serve with extra crumbled bacon on top.

Loaded queso dip! Top it off with diced tomatoes, sliced black olives, sliced green onions, and a dollop of sour cream. This is a queso dip AND layered dip all in one!

Six Uses for Leftover Queso

• Nachos: pour reheated queso over tortilla chips, add jalapeños and pico, pop under the broiler 2 to 3 minutes
• Loaded baked potato: top with queso, sour cream, and green onions — better than any restaurant version
• Breakfast burrito: spoon warm queso over scrambled eggs and crumbled sausage in a flour tortilla
• Mac and cheese upgrade: stir reheated queso into hot cooked pasta for 5-minute Mexican-style mac
• Queso fries: pour over crispy fries, add bacon, jalapeños, and green onions — stadium food at home
• Hot dog topping: reheated queso plus diced onion and jalapeños — a chili-cheese hot dog without making chili from scratch

A Note on Making It Lighter

Instead of regular Velveeta, use light Velveeta. The texture is the same, and you cut the fat significantly. Don't use fat-free Velveeta since it melts differently.

Replace the Hormel beef chili with turkey chili (no beans). Turkey versions are made by Wolf Brand and some others. Use 2% milk.

Instead of chips, you can serve with cut vegetables like bell pepper strips, celery sticks, and cucumber slices which all scoop queso beautifully.

Other Dips for the Same Spread

• Crock Pot Spinach and Artichoke Dip — set-and-forget creamy dip, warm and ready when guests arrive
• Jalapeño Popper Dip — cream cheese, sour cream, cheddar, and jalapeños baked until bubbly with a crispy panko top
• Seven Layer Dip — the ultimate cold party dip in one 9×13 dish
• Corn and Black Bean Salsa — chunky Texas-caviar-style cold salsa, set it next to the queso and it all gets eaten
• Real Cheese Queso Dip — stovetop queso made with real cheddar and a roux, for when you want to skip the Velveeta

Try making a copycat version of Chili's skillet queso, and feel free to come back and leave a comment on how it was. Also, did you add anything to it, like chorizo, jalapeños or extra spice?