Zephyr Wright's Chili Con Queso

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Review
9
Ingredients
5m
Prep Time
2h
Cook Time
2h 5m
Ready In

Recipe: #33815

November 22, 2019

Categories: Chili, Dairy, Cheese, more

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"Zephyr Wright was LBJ 's cook who he loved She used a #2 can which is 2 1/2 cups or 20 ounces Start out with 1/2 teaspoons cumin and oregano and chili powder build up Then-White House Executive Chef René Verdon was a foil to Wright and once referred to this dish as “chili con-crete”"

Original is 12 servings
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Ingredients

Nutritional

  • Serving Size: 1 (106.6 g)
  • Calories 129.9
  • Total Fat - 7.5 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 21.2 mg
  • Sodium - 558.3 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 2.2 g
  • Protein - 11.3 g
  • Calcium - 365.4 mg
  • Iron - 1.1 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Simmer all this except cheese slowly for about 2 hours

Step 2

Covered

Step 3

Stirring often.

Step 4

Uncover, turn heat up high and stir constantly until all fluid is gone and you have a thick paste.

Step 5

This paste can be frozen.

Step 6

If so, set out to thaw a couple of hours ahead allowing for about 30 minutes in a double boiler before serving time.

Step 7

Add to it, in double boiler, 1 pound best aged cheddar cheese cut up in chunks.

Step 8

Cover and let stand over water that is simmering, not boiling, as boiling water tends to make cheese stringy.

Step 9

Stir occasionally to mix well.

Step 10

Taste and add salt if needed.

Step 11

Serve in a chafing dish with large size fritos if desired, but tortillas quartered and fried in deep fat are better.

Tips & Variations


  • Double boiler

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