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Smoked Chili Con Queso

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Prep Time 20 hours
Cook Time 1 day 21 hours
Total Time 2 days 17 hours
Servings 8 -12

Ingredients
  

  • 1 Pound pork sausage
  • 2 Pound Block Velveeta Cheese 2 lb.
  • 1 Pound smoked Gouda cheese
  • 1 Whole Can Original Rotel 10 oz.
  • 1 Whole Can Rotel Fire Roasted Tomatoes and Green Chiles 10 oz., diced
  • 1 Can Cream of Mushroom Soup
  • 4 Tablespoon Get-R-Smoked Dirty Croc Seasoning purchase here
  • 1/2 Cup cilantro chopped

Instructions
 

  • Heat a medium cast iron skillet over medium-heat and fully cook pork sausage breaking into small chunks as you go.
  • Drain and discard fat reserving the sausage.
  • When ready to cook, bring the smoker to 300℉ and preheat for 15 minutes.
  • Use a 4 to 5 quart cast iron Dutch oven or other oven safe dish.
  • Divide the block of Velveeta into 5-6 large pieces and cut the smoked gouda into small 1” cubes.
  • Add the canned ingredients including the liquid.
  • Add the meat and the Dirty Croc Seasoning last.
  • Smoke the queso for 60 minutes stirring three to four times.
  • Add most of the cilantro the last 5 minutes of smoking.
  • Sprinkle remaining cilantro on the top before serving.
  • Enjoy!

*Cook times will vary depending on set and ambient temperatures.

    Notes

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