Smoky Chili Cheese Dip

Name: Smoky Chili Cheese Dip with Pico de Gallo
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: Tex-Mex
Ingredients: 1 lb ground beef; 1 medium red onion, diced; 3 cloves garlic, minced; 1 packet chili seasoning mix; 1 (15 oz) can tomato sauce; 1 cup beef broth; 8 oz cheddar cheese, cubed; 8 oz Monterey Jack cheese, cubed; 1/4 cup milk; 1/2 cup pico de gallo, for garnish; 2 tbsp Mexican crema, for garnish; 1 jalapeño, sliced, for garnish

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This smoky chili cheese dip combines quick homemade chili with melted cheddar and Monterey Jack cheese, finished with a smoke and topped with fresh pico de gallo and jalapeños for a game-day crowd-pleaser.

🌍Tex-Mex 🏷️Chili cheese dip 🏷️Queso 🏷️Smoked queso 🏷️Game-day Appetizer

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firefoodfamilyonTikTok

Total

1h 25m

Servings

Recipe Source

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From TikTok · by firefoodfamily

firefoodfamilyonTikTok

Ingredients

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1 lb ground beef
1 medium red onion, diced
3 cloves garlic, minced
1 packet chili seasoning mix
1 (15 oz) can tomato sauce
1 cup beef broth
8 oz cheddar cheese, cubed
8 oz Monterey Jack cheese, cubed
1/4 cup milk
1/2 cup pico de gallo, for garnishoptional
2 tbsp Mexican crema, for garnishoptional
1 jalapeño, sliced, for garnishoptional

12 Ingredients

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Instructions

1
In a large skillet over medium-high heat, add the ground beef, diced red onion, and minced garlic.
2
Sprinkle in the chili seasoning mix and cook, breaking up the beef, until it is browned.
3
Pour in the tomato sauce and beef broth, and stir to combine.
4
Bring the mixture to a simmer and cook until the liquid has reduced and the chili has thickened.
5
Add the cubed cheddar and Monterey Jack cheese to the skillet.
6
Place the skillet on a smoker preheated to 250°F.
7
Smoke for at least 1 hour, or until the cheese is fully melted and bubbly.
8
Stir in the milk to thin the dip to your desired consistency.
9
Garnish with fresh pico de gallo, a drizzle of Mexican crema, and sliced jalapeños.
10
Serve immediately with tortilla chips.

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Tips & Notes

Pro tips

Cube cheese instead of shredding for smoother melting and better texture in the dip.
Stir the cheese and milk mixture frequently over low heat to prevent scorching on the bottom.
Add pico de gallo and fresh garnishes after smoking to keep them bright and crisp—they'll soften if added too early.
Use a meat thermometer on the ground beef to ensure it reaches 160°F for food safety before adding to the sauce.

Substitutions

Ground beef → ground turkey or crumbled chorizo (adjust seasoning to taste)
Cheddar and Monterey Jack → Oaxaca, Asadero, or a 50/50 blend of sharp cheddar and white American
Chili seasoning packet → 2 tbsp homemade blend (chili powder, cumin, smoked paprika, garlic powder, oregano)
Pico de gallo → fresh salsa verde or diced fresh tomatoes with cilantro

Storage & make-ahead

Store leftover dip in an airtight container in the refrigerator for up to 3 days; reheat gently in a low oven or stovetop, stirring occasionally and adding a splash of milk if it thickens.