Queso Chili
This creamy Queso Chili combines ground beef, beans, pasta, and homemade queso in one comforting one-pot dinner everyone will love.
Servings: 6
Ingredients
- Olive oil
- 1 lb ground beef
- 1 yellow onion diced
- ½ tsp salt
- Dash of pepper
- 30 oz beef broth
- 2 15 oz cans pinto beans, drained and rinsed
- 1 14 oz can petite diced tomatoes
- 1 10 oz can condensed tomato soup
- 4 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp dried oregano
- 2 cups dry rotini pasta
For the queso:
- 2 Tbsp butter
- 2 Tbsp flour
- 1 tsp salt
- 2 cups whole milk
- 2 cups shredded cheddar cheese
Instructions
- Cook the beef: In a large pot, heat olive oil over medium heat. Add the ground beef, onion, salt, and pepper. Cook until browned and drain any excess fat.
- Make the soup base: Stir in the beef broth, pinto beans, diced tomatoes, tomato soup, chili powder, cumin, garlic powder, and oregano. Bring to a boil.
- Add the pasta: Stir in rotini and cook uncovered for about 10 to 12 minutes, until pasta is tender.
- Make the queso: In a small saucepan, melt butter over medium heat. Whisk in flour and salt, cooking for 1 minute. Slowly pour in the milk, whisking until thickened. Stir in the cheddar cheese until melted and smooth.
- Combine: Pour the queso into the soup pot and stir to combine. Simmer 5 to 10 minutes to blend flavors.
- Serve: Garnish with sour cream, shredded cheese, and Fritos corn chips.
Notes
Store up to 4 days in fridge or 2 months frozen. Reheat slowly with milk or broth added.
Nutrition
Calories: 548kcal | Carbohydrates: 27g | Protein: 30g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1591mg | Potassium: 678mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1109IU | Vitamin C: 8mg | Calcium: 431mg | Iron: 3mg
