If you like cheesesteaks and you like queso, this is the chili for you!
This chili combines the lovely creaminess of queso with all the classic ingredients in a cheesesteak. Missing the bread? This chili is perfect for dipping crusty italian or french bread into it OR eating out of a bread bowl.
- 2 tbsp Greek Koroneiki EVOO
- 1 sweet onion, chopped
- 2 tbsp Queso Seasoning, divided into 2 tsp adds
- 1 tsp Dizzy Pig Cow Lick Seasoning
- 12 oz shaved ribeye steak
- 1 poblano pepper
- 1 orange bell pepper
- 1 green bell pepper
- 1/2 cup butter
- 1/2 cup flour
- 1 1/2 tsp salt
- 1/2 tbsp Beef Better than Bouillon
- 1/2 tbsp Vegetable Better than Bouillon*
- 4oz cream cheese, softened
- 2 cups milk
- 2 cups water
- 8oz white american cheese
- 4oz provolone cheese
- 1 cup shredded quesadilla cheese
- 1 8oz can rotel tomatoes
In a large pot, bring pot to medium heat and add Greek Koroneiki EVOO. Add chopped onion and 2 tsp queso seasoning - cook for 3-4 minutes until softened and slightly transparent. Add shaved ribeye, 1 tsp cowlick, and an additional 2 tsp queso seasoning - stir together with onion, cooking until beef is cooked through. Move beef and onions to a bowl and set aside.
On a grill or in an oven, cook bell peppers and poblanos, turning occasionally to char the skins. Remove from heat and place under a paper towel for a few minutes. Use that paper towel to remove the skins. Once skins are mostly removed (it's ok if a little bit is left in places), remove tops from peppers and dice into pieces. Set aside.
In the large pot, add 1/2 cup butter and melt over medium heat. Add flour and whisk until smooth. Add 2 tsp queso seasoning, salt, Better than Bouillon Beef and Vegetable and whisk together. Continuing to whisk, add in 4 oz of cream cheese, letting the heat melt it and add to the seasoned roux. Add in milk and water, whisking until no lumps remain.
Continue to cook for about 10 minutes, stirring frequently until mixture thickens slightly. Add in all three cheeses and stir until melted.
Add rotel tomatoes, chopped peppers and beef/onion bowl - let cook for a few minutes to heat up all components.
Serve with tortilla strips, baguette slices or in a bread bowl!
*You can just use 1 tbsp of Beef or Vegetable Bouillon here, we just really like the flavor when we use both in a soup.
