- 1/2 cup chopped onion
- 1 cup chopped green or red bell pepper
- 3 tablespoons butter
- 1 can diced tomatoes (about 15 ounces)
- 1 can (4.5 ounces) chopped green chile peppers, mild or hot, optional
- 1 teaspoon chili powder
- 8 ounces shredded American cheese or a Mexican blend of cheeses
Sauté onion and bell peppers in butter until tender. Add tomatoes, chile peppers, if using, and chili powder. Simmer for 10 minutes; add cheese. Continue cooking over low heat until cheese is melted.
Keep chili con queso warm in chafing dish or crockpot. Serve chili con queso dip with taco chips or corn chips.