Buffalo Wild Wings Chili Con Queso Recipe

This Buffalo Wild Wings Chili Con Queso is one of those appetizers I kept ordering every time we went out, telling myself I’d figure it out at home “one day.”

When I finally tried, my first attempt was a mess—grainy cheese, bland chili, and nowhere near that smooth, addictive dip from the restaurant. After a few rounds of testing (and learning what not to do with cheese), this version finally hit the mark. It’s creamy, meaty, a little spicy, and perfect for game nights or casual gatherings when you want something that disappears fast.

Why This Chili Con Queso Works

What makes the Buffalo Wild Wings version so good is the balance. It’s not just cheese with chili dumped in—it’s smooth, seasoned, and stays creamy even as it cools slightly.

• Ultra-creamy, scoopable texture
• Savory chili flavor without overpowering the cheese
• Mild heat that can be easily adjusted
• Perfect for chips, fries, or pretzels
• Stays smooth longer than typical queso

Ingredients

For the Chili Base

• ½ pound ground beef
• ¼ cup finely diced onion
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• Salt and black pepper to taste

For the Queso

• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1 ½ cups whole milk
• 8 ounces white American cheese, chopped
• 4 ounces Monterey Jack cheese, shredded
• 4 ounces Velveeta-style cheese, cubed
• 1 tablespoon pickled jalapeño juice
• 1–2 tablespoons diced pickled jalapeños (optional)

Prep Time and Servings

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: About 35 minutes
• Servings: 6–8 as an appetizer

How to Make Buffalo Wild Wings Chili Con Queso

Step 1: Cook the Chili Base

In a skillet over medium heat, cook the ground beef until browned, breaking it up finely as it cooks. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for another minute until fragrant. Remove from heat and set aside.

Step 2: Make the Cheese Sauce Base

In a medium saucepan, melt butter over medium-low heat. Whisk in the flour and cook for about 1 minute to remove the raw flour taste, keeping the mixture pale.

Step 3: Add Milk Slowly

Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3–4 minutes until the mixture thickens slightly and coats the back of a spoon.

Step 4: Melt the Cheese

Reduce the heat to low. Add the American cheese, Monterey Jack, and Velveeta-style cheese a handful at a time, stirring constantly until completely melted and smooth. Do not rush this step—high heat will cause the sauce to break.

Step 5: Combine Chili and Queso

Stir the cooked chili mixture into the cheese sauce. Add jalapeño juice and diced jalapeños if using. Stir until fully combined and silky smooth.

Step 6: Adjust and Serve

Taste and adjust seasoning or heat as needed. Serve warm immediately, or transfer to a slow cooker on the “warm” setting for parties.

Texture and Flavor Notes

This queso is thick enough to cling to chips but still smooth enough to pour. The white American cheese is key—it melts cleanly and keeps everything creamy. The chili adds depth without turning it into a bowl of soup.

@simplywhisked

Tips I Learned After a Few Tries

• Always shred or chop cheese yourself for smoother melting
• Keep the heat low once cheese is added
• Stir constantly to avoid scorching
• Use pickled jalapeño juice for tang instead of vinegar
• Let it rest for 5 minutes before serving for the best texture

Variations You Can Try

Spicy Chili Con Queso

Add hot sauce or extra jalapeños for more heat.

Chicken Chili Queso

Swap ground beef for finely shredded cooked chicken.

Extra Creamy Version

Add 2 tablespoons of heavy cream at the end.

Vegetarian Option

Skip the meat and add black beans or fire-roasted tomatoes.

Serving Suggestions

This chili con queso is extremely versatile and works with more than just tortilla chips.

• Tortilla chips or corn chips
• Soft pretzels
• French fries or waffle fries
• Nachos with extra toppings
• Drizzled over burgers or baked potatoes

Storage and Reheating

Refrigeration

Store leftovers in an airtight container for up to 3 days.

Reheating

Reheat gently over low heat on the stovetop or in the microwave in short bursts, stirring frequently. Add a splash of milk if it thickens too much.

Freezing

Not recommended, as cheese sauces tend to separate once thawed.

Frequently Asked Questions

Why did my queso turn grainy?

The heat was too high or the cheese was added too quickly. Low heat and patience are essential.

Can I use only one type of cheese?

You can, but the blend creates better flavor and texture. White American cheese is the most important one.

Is this exactly like Buffalo Wild Wings?

It’s a close copycat with homemade flavor and better control over seasoning and heat.

Can I keep this warm for a party?

Yes, a slow cooker on warm works perfectly. Stir occasionally.

Can I make it ahead of time?

Yes. Make it earlier in the day and reheat gently before serving.

Is this dip very spicy?

No, it’s mild by default, but easy to customize.

Final Thoughts

This Buffalo Wild Wings Chili Con Queso recipe is the kind of dip that quietly steals the show. It’s rich, creamy, and packed with flavor without being heavy or greasy. Once you make it at home, it’s hard to justify ordering it out again—especially when you can tweak the spice, thickness, and toppings exactly the way you like. Whether it’s game day, movie night, or just a craving for something indulgent, this queso delivers every single time.