This Layered Chili Con Queso | Bob Armstrong Dip recipe is my version of the famous multilayered dip created by the late, great Tex-Mex Chef Matt Martinez at his Austin eatery; Matt’s El Rancho. Layered taco seasoned ground beef and chorizo, chili con queso, guacamole, Pico de Gallo, and sour cream. The Bob Armstrong Chili Con Queso dip as it is known is about the best Tex-Mex appetizer you’re ever going to taste.
There are four recipes here and that may be a little overwhelming to some people. However, feel free to substitute store-bought Pico de Gallo, guacamole, prepackaged taco seasoning, etc. But I think you’ll enjoy making my recipes.
Now that football season is upon us, this appetizer is going to be a big hit, you’ll want at every game day party. Make it once, and you’ll be craving it every weekend. This is my version of Matt Martinez’s classic Bob Armstrong Dip.
Here is my Bob Armstrong Dip recipe:
Layered Chili Con Queso | Bob Armstrong Dip
Ingredients
Taco Layer
- 1 Tablespoon Olive Oil
- 1/2 Cup Onion Diced
- 1 Teaspoon Garlic Crushed and chopped
- 1/2 Pound Ground Beef
- 1/2 Pound Mexican Chorizo
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Salt
- 1 Teaspoon Red Pepper Flakes
- 1 Tablespoon Tomato Paste
Chili con Queso Layer
- 2 Tablespoons Unsalted Butter
- 1 Tablespoon Olive Oil
- 1/2 Cup Onion Diced
- 1 Teaspoon Garlic Crushed and chopped
- 2 Jalapeños Seeded and diced
- 1 Teaspoon Paprika
- 1/2 Teaspoon Red Pepper Flakes
- 1/2 Teaspoon Salt
- 2 Tablespoons All-Purpose Flour
- 1 1/2 Cups Milk
- 1 10-ounce can Rotel Tomatoes
- 1/2 Pound Monterey Jack Cheese Shredded
- 1/2 Pound Sharp Cheddar Cheese Shredded
Garnishes
- Pico de Gallo
- Guacamole
- Cilantro Chopped
- Green Onions Chopped
- Jalapeños Sliced
Instructions
Taco Layer
- Sauté the onion until translucent, add garlic and sauté for 30 seconds. Add ground beef and chorizo, cook until brown, add all seasonings, stir to combine
- Drain excess grease. Place in the bottom of a heatproof serving dish (a cast iron skillet is best, keeps everything hot and the cheese gooey), keep warm in a 300F oven
Chili Con Queso Layer
- Sauté the onions and jalapenos until soft, add garlic sauté for 30 seconds. Add the flour, paprika, red pepper flakes, and salt stir to incorporate cook briefly but don’t brown the flour
- Add the milk and Rotel Tomatoes, bring to a low boil, just to thicken. Slowly add the cheeses, stirring constantly until melted, add additional milk if too thick
- Pour Chili Con Queso over the hot taco meat.
- Garnish with Guacamole, Sour Cream, and Pico de Gallo
Go here for my Homemade Guacamole recipe
My Homemade Guacamole recipe is the result of years of experimentation. Everybody has their own way of making guacamole and there are very strong opinions as to what ingredients go into an authentic guacamole recipe; lime juice or no lime juice, cumin or no cumin, etc. etc. It seems as though everybody has an opinion as to the best way to keep Guacamole from turning brown, I’ll tell you what I do.
Los Caffe
Good content. Thanks Steven.
Chuck
My wife and kids loved this, we made it for the Superbowl, best dip ever. Is this the original recipe for the Bob Armstrong chili con queso? It is outstanding! Chuck
Steven
Hey, Chuck. Thank you for the great comment, the 5-star review, and the question. I’m glad you and your family love this queso, it’s more than 20-years ago when I first had it at Matt’s El Rancho in Austin and it has been one of our favorite tailgating/gameday recipes ever since.
This is my interpretation of Chef Matt Martinez’s layered Bob Armstrong dip. so, all the different layers are from my recipes, However, I do have all the same ‘layers’ the way Matt Martinez made the original Bob Armstrong dip.
I have ordered this queso multiple times at Matt’s, and the presentation is a little different throughout the years. I guess it depends on who’s in the kitchen that day.