Recipe: James Beard's Chili Con Queso (1960's)

CHILI CON QUESO
"When this recipe was first published in Menus for Entertaining (1965), corn chips, such as Fritos, were the norm, and mass- produced tortilla chips were waiting in the wings. The truth is, you can dip just about anything crunchy (including the suggested bread sticks and celery) in chili con queso, and it would be addictive." - Editor


FOR THE CREAM SAUCE:
2 tablespoons unsalted butter
2 tablespoons all- purpose fl our
1 cup chicken stock, heated
1⁄2 cup heavy (whipping) cream

FOR THE CHILI MIXTURE:
1 (28 ounce) can Italian plum tomatoes
2 garlic cloves, finely chopped
Kosher salt and freshly ground black pepper
2 cans (4 ounces each) chopped green chilies, drained
1 pound shredded Monterey Jack or Cheddar cheese
Corn chips, bread sticks, and celery sticks, for serving

TO MAKE THE CREAM SAUCE:
Melt the butter over low heat in a heavy- bottomed medium saucepan. Mix the flour into the butter with a whisk or spoon and cook slowly, stirring all the time, for 2 to 3 minutes, or until the roux is well blended and frothy.

Gradually stir in the stock. Increase the heat to medium and cook, whisking all the time, until the sauce is smooth, thick, and at the boiling point. Let the sauce simmer, stirring, for 3 or 4 minutes. Stir in the cream and simmer for a few more minutes.

TO PREPARE THE CHILI MIXTURE:
Combine the tomatoes and garlic in a medium saucepan and season with salt and pepper. Cook down for 20 minutes over medium heat, stirring occasionally to break up the tomatoes. Add the chilies. Cook until the juices evaporate and the mixture is thick and pasty, about 15 minutes. Add the cream sauce and cheese, and stir well until the cheese melts.

TO SERVE:
Place in a chafing dish or electric skillet over warm heat. Serve with the chips, bread sticks, and celery.

Makes 8 to 12 servings
Adapted from source: The Essential James Beard Cookbook by James Beard, Edited by Rick Rodgers