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Patagonia Provisions

Chili Cheese Sauce

Perfect for chips, dips, and gatherings, a recipe by Patagonia HQ Chef, Tracy On.


  • 1 package of Patagonia Provisions Red Bean Chili
  • 8 ounce block extra sharp cheddar cheese, grated or chopped
  • 1 12 ounce can of evaporated milk
  • 2 tablespoons cornstarch
  • 2 teaspoons of your favorite hot sauce (or ¼ tsp cayenne pepper and 2 tsp vinegar)
  • 1 Large Clove Garlic
  • Optional toppings: sour cream, chopped green onion, avocado, cotija cheese


  • Prepare Patagonia Chili as directed, and set aside.
  • Grate or chop cheddar cheese into small pieces. It is better to grate your own cheese as opposed to purchasing shredded cheddar, as many contain anti caking additives.
  • Combine evaporated milk, cornstarch, garlic and hot sauce in a medium pot and whisk together thoroughly.
  • Heat over medium heat until thick and bubbly. Whisk frequently to prevent scorching.  Once the entire mixture is boiling, turn off the heat and add the cheese.
  • After the cheese is completely melted, add prepared Patagonia Chili and serve warm over vegetables, French fries, tots, or tortilla chips. Or combine with 1 lb. cooked macaroni for Chili Mac! Garnish with chopped green onion and/or cilantro if desired.