Ingredients:
- 1 lb Ground Beef (85/15 recommended) or spicy chorizo
- 1 medium Yellow Onion, finely diced
- 4 cloves Garlic, minced
- 4 oz can Diced Green Chiles, drained
- 2 Chipotles in Adobo Sauce + 1 tsp sauce, finely minced
- 2 Tbsp Unsalted Butter
- 2 Tbsp All-Purpose Flour
- 1 cup Dark Beer (Stout or Porter recommended) or chicken broth
- 1 (12 oz) can Evaporated Milk
- 8 oz Sharp Cheddar Cheese, freshly grated
- 8 oz Monterey Jack Cheese, freshly grated
- 4 oz Velveeta/Processed Cheese Block, cubed (optional)
- 1 tsp Cumin, ground
- 1/2 tsp Smoked Paprika
- Salt and freshly ground Black Pepper, to taste
Instructions:
- Brown the ground beef (or chorizo) in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Drain off excess fat thoroughly.
- Reduce heat to medium. Add diced onion to the skillet and cook until softened (about 5 minutes). Add minced garlic, diced green chiles, and minced chipotles. Cook for 1 minute until fragrant. Season lightly with salt and pepper.
- Push the meat mixture to one side of the skillet. Add the butter to the empty space. Once melted, whisk in the flour to create a smooth paste (the roux). Cook for 1 minute.
- Slowly whisk the dark beer into the roux until fully incorporated and smooth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom. Let it bubble gently for 2 minutes until it thickens slightly.
- Stir in the evaporated milk, cumin, and smoked paprika. Heat until just steaming (do not boil).
- Reduce the heat to the lowest setting possible. Begin adding the grated cheeses (and cubed Velveeta, if using) one handful at a time, stirring constantly until each addition is fully melted and smooth before adding the next. Patience is crucial here to prevent the sauce from splitting.
- Taste the finished Cowboy Queso. Adjust seasoning with additional salt, pepper, or reserved chipotle sauce if more heat is desired. Keep warm on the lowest heat setting until serving with tortilla chips.