The Best Cheesy Chili Dip Recipe: Rich & Creamy, Made from Scratch (No Velveeta!)

Forget everything you thought you knew about cheesy chili dip, especially if it involved that orange block of processed cheese. This isn’t just *a* cheesy chili dip; it’s the **best homemade cheesy chili dip**, crafted with a luscious, from-scratch cheese sauce and absolutely no Velveeta. We’re talking real ingredients, real flavor, and real comfort food designed for real life moments — whether it’s game day, a cozy night in, or simply a craving for something incredibly satisfying.

Imagine this: you, a bag of crispy tortilla chips, and a warm, bubbling crockpot filled with this irresistible concoction. It’s the kind of dip that disappears quickly, prompting playful (or not-so-playful) accusations when someone discovers the serving dish mysteriously empty. Last year, a certain someone (not naming names, but let’s just say my husband was involved) went to scoop another chip, only to find the chili dip *gone*. Vanished. Like I some phantom spoon-wielder had devoured every last bit. No witnesses, just a trail of deliciousness leading to pure speculation. Coincidence? I think not. Perhaps it’s a testament to how truly addictive this homemade cheesy chili dip is.

Luckily for everyone, I’ve learned my lesson and now strategically stash half a batch in the fridge before the feeding frenzy begins. Mysterious disappearances are a common occurrence when a dip this good is on the table, and it’s best to be prepared!

Why This Homemade Cheesy Chili Dip Is a Game-Changer

This recipe brilliantly marries the beloved components of cheesy queso, hearty chili, and savory taco flavors into one magnificent “food baby.” It’s the ultimate happy medium for those who adore nachos but also crave that satisfying, spiced taco experience. For me, it’s the perfect companion for a lazy afternoon, perhaps with a football game humming in the background, offering endless opportunities for tortilla chip action.

Confession time: I meticulously perfected this recipe for an entire year before sharing it. It was a selfish act, I admit, but I wanted to ensure it was absolutely flawless for you. And the timing couldn’t be better! Fall marks the official start of cheesy chili dip season, stretching all the way to February, making this a must-add to your entertaining repertoire. It’s everything you adore about tacos, queso, and chili, all harmoniously bundled into one gloriously dippable creation.

Building the Flavorful Chili Base

The foundation of this incredible dip starts with a robust and savory taco chili mix. We begin by browning lean ground beef in a skillet. It’s crucial to let the beef cook through thoroughly, crumbling it as it browns, to develop deep, rich flavors before adding any seasonings. This initial step is vital for a truly satisfying chili base.

Once the beef is perfectly browned, it’s time for the star seasoning: taco blend. I highly recommend using a homemade taco seasoning. Not only does it allow you to control the spice levels and avoid any questionable additives, but it also delivers an unparalleled depth of flavor. I often prepare a large batch of my homemade taco seasoning and store it in an airtight container for convenience. It’s perfectly balanced and considerably less salty than most store-bought options.

After the seasonings are incorporated, we introduce a whole can of rinsed and drained black beans. Black beans are a personal favorite for their creamy texture and earthy flavor, but if you prefer, pinto or kidney beans make excellent substitutions. The blend is further enhanced by fire-roasted tomatoes with green chilies. These tomatoes offer a smoky depth and a subtle kick. If your local grocery store doesn’t carry the combined version, simply grab a can of diced tomatoes and a can of green chilies, and mix them together for a similar effect. Let this chili simmer gently, allowing all the flavors to meld beautifully before it meets its cheesy destiny.

The Secret to Silky Smooth, No-Velveeta Cheese Sauce

Now for the star of the show: the homemade cheese sauce. This isn’t just *a* cheese sauce; it’s *the* cheese sauce that elevates this dip from good to absolutely phenomenal. And yes, as promised, there’s not an ounce of Velveeta in sight. I’m going to guide you through making a rich, velvety cheese sauce from scratch that tastes infinitely better and is made with real, wholesome ingredients.

It all starts with a classic roux – a mixture of butter and flour. In a saucepan over medium-high heat, melt the butter, then whisk in the flour. Cook this mixture for 1-2 minutes until it turns a beautiful golden color and smells slightly nutty. This roux will be the thickening agent for our sauce. Next, steadily stream in **cold milk**. The cold temperature of the milk is critical here; it helps prevent lumps and ensures a silky-smooth sauce. Keep whisking continuously as you add the milk to ensure everything is perfectly incorporated and no lumps form. Once all the milk is in and the mixture begins to thicken, reduce the heat to LOW. This is a crucial step for achieving that perfectly smooth queso texture. High heat will cause the cheese to separate and become lumpy – a culinary disaster no one wants!

Add half of your shredded cheese to the low-heat mixture, stirring until it completely melts. Then, incorporate the remaining cheese, stirring until it’s also fully melted and smooth. The key is patience and low heat. And speaking of cheese, what kind should you use? The best choices are those that melt beautifully and create a creamy texture. Think Monterey Jack, Muenster, cheddar (white or yellow), or even a flavorful gouda. You want cheese that loves to become liquid gold. While it’s tempting to guzzle this heavenly sauce straight from the pan, resist the urge – it’s worth waiting for the grand finale!

Bringing It All Together & Serving Suggestions

The final step is pure magic: simply pour that luxurious, homemade cheese sauce over your flavorful taco chili mix and stir gently to combine. The result is a vibrant, savory, and utterly comforting dip that’s ready to be devoured. You can serve it directly from the pot, or for extended warmth and enjoyment, transfer it to a dip warmer or a slow cooker set to “low” or “warm.” Personally, I prefer the latter, as there’s nothing quite like a piping hot, cheesy chili dip hitting your taste buds.

This melty cheese, perfectly spiced taco-style chili, all folded together and ready to be scooped with a sturdy tortilla chip? That, my friends, is a touchdown in every bite! Beyond tortilla chips, consider serving this versatile dip with crunchy vegetable sticks, pita bread, or even as a topping for baked potatoes or hot dogs. A sprinkle of fresh cilantro provides a bright, herbaceous finish that truly ties all the flavors together.

Your weekend plans just got infinitely better. ✅✅✅

Yield: 6-10 servings

The BEST Cheesy Chili Dip (and No Valveeta!)

Prep Time
5 minutes

Cook Time
15 minutes

Total Time
20 minutes

Seriously the best homemade cheesy chili dip and there’s no Velveeta! We’re making the cheese sauce from scratch. It’s real food and it’s real good!

Ingredients

• 1 tablespoon oil
• 1 lb. lean ground beef
• 2 -3 tablespoons taco seasoning (homemade or store-bought)
• 2 (10 ounce) cans fire roasted tomatoes with green chilies (see notes)
• 1 (14 ounce) can rinsed and drained black beans (or kidney and pinto work too)
• 2 tablespoons butter
• 2 tablespoons flour
• 1 ¼ cup cold milk
• 6 ounces shredded melting cheese (Monterey Jack, gouda, white cheddar, yellow cheddar etc.)
• ¼ cup chopped cilantro

Instructions

1. CHILI: Add the oil to a sauté pan over medium high heat. Add the ground beef and crumble the meat with a spatula, allow it to brown, about 5-7 minutes. Season with the taco seasoning and add in the tomatoes and green chilis, and black beans. Stir to combine. Allow the chili to come to a simmer before covering and letting it cook on the low setting for 10-12 minutes. Season with salt to taste.
2. CHEESE SAUCE: Heat a saucepan with the butter over medium-high heat. When the butter melts, add the flour and whisk. Allow the flour mixture to cook for 1-2 minutes or until you can smell it. Stream in the cold milk in a steady stream while whisking. Once all the milk is incorporated, allow the milk mixture to come to a simmer, whisking occasionally. Lower the heat to the lowest setting and add in ½ the cheese. Continue to whisk and allow the cheese to melt completely before adding in the rest.
3. When the cheese sauce is smooth, add it to the prepared chili and top with chopped cilantro. You can transfer it to a crockpot or a dip warmer if you want to serve it a little later (keep it on the low or warm setting). Serve with tons of tortilla chips!

Notes

• TACO SEASONING: keep in mind that store-bought taco seasoning have A LOT of sodium so you may not need to season it if you use a store-bought seasoning. If you use my homemade mix, you’ll most likely need to add a little salt to taste.
• If you can’t find fire-roasted tomatoes and green chilis combined, use 1 (14 ounce) can of diced tomatoes and 1 (4 ounce) can of green chilies as a substitute.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!