Lola’s Chili Con Queso

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 lb ground beef
16 oz Velvetta, cubed
1 large onion, diced
3 cloves garlic, minced
1-2 roasted hot peppers (such as poblano or jalapeno), stemmed and diced
1 Tbsp cumin (or more to taste)
1 Tbsp chili powder (or more to taste)
Salt to taste
1-2 Tbsp olive oil
1 (15 oz) can tomato sauce
1 can Rotel chiles and tomatoes
2 (15 oz) cans kidney beans, drained
12 oz frozen or canned corn (drained if using canned)


In a large stock pot, saute onion and garlic in olive oil till translucent. Add ground beef and saute till meat is cooked through and broken up into small bits. Drain grease if needed.

Add tomato sauce, Rotel chiles, kidney beans, and corn. Stir, then add spices and Velvetta. Stir until cheese is melted.

Serve with a dollop of sour cream and tortilla chips.