Smoked Chili Con Queso
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Persons
8
Prep Time
20 hours
Cook Time
45 hours
Total Time
65 hours
Notes
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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 350℉ 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!
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