Chili con Queso

Chili con Queso

Ingredients:

• 1 tsp avocado oil

• ½ yellow onion, small dice

• ½ lb ground beef (80/20)

• 3 garlic cloves

• 1 tsp cumin

• 1 tsp chili powder

• 1 tsp kosher salt

• ¼ tsp cayenne pepper

• 4 oz. green chiles

• 2 Tbsp unsalted butter

• 2 Tbsp gluten free flour

• 1.5 cups milk, room temperature

• ¾ cup sharp yellow cheddar, grated

• ¾ cup monterey jack cheese, grated

• ½ cup pinto beans, rinsed and dried

Yields 16 Servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Heat a medium to large skillet over medium-high and add the avocado oil. Begin sauteing the onions for two minutes before adding the beef. Add half of the seasonings (cumin, chili powder, kosher salt, cayenne pepper) and brown for five minutes. Add the garlic and green chiles and sauté an additional two minutes. Remove everything from the skillet.

Melt down the butter and then add the flour, whisking to make a roux. Add the remaining half of the spices and bloom them in the roux. Gradually whisk in the milk until a thick bechamel develops. Turn off the heat and fold the cheese in until a thick queso is formed. Return the heat to low, and add the beef and rinsed and dried pinto beans into the queso. Mix and simmer on low, checking for seasonings. Serve hot with chips and veggies, and enjoy!