Hey there, chili lovers!
Are you ready to spice things up? I’ve got a recipe that will warm your heart and fill your belly.
Today, I’m sharing my ground beef queso chili.
It’s rich, cheesy, and packed with flavor. Perfect for game days or cozy nights in.
Trust me, you’ll want to make this again and again!
Let’s dive in!
Possible Ingredient Alternatives
Ground beef can be replaced with ground turkey or plant-based meat alternatives for a leaner or vegetarian option. Adjust cooking time as needed, as turkey may cook faster than beef. For plant-based options, add extra seasoning to enhance flavor. Pinto beans can be substituted with black beans or kidney beans, maintaining similar protein and fiber content. This swap allows for variety in texture and flavor without significantly altering the dish. Rotini pasta can be replaced with gluten-free pasta varieties made from rice, corn, or legumes for those with gluten sensitivities. Cooking times may vary, so check pasta doneness frequently. Alternatively, for a low-carb option, use spiralized zucchini or cauliflower rice, adjusting cooking time and liquid content accordingly.
| Preparation Time | 10-15 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 40-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2400-2600
- Protein: 150-170 g
- Fat: 130-150 g
- Carbohydrates: 200-220 g
Ingredients
For the chili base:
- 1/4 tsp black pepper (freshly ground for best flavor)
- 1 finely chopped onion
- 2 cans beef broth (I like Imagine Organic)
- 1 tsp garlic powder
- 1 can condensed tomato soup
- 1 can petite diced tomatoes
- 2 tbsp olive oil
- 4 tsp chili powder
- 1/2 tsp dried oregano
- 1 tsp salt
- 1 lb lean ground beef (or ground turkey for a lighter option)
- 1 tsp ground cumin
- 2 cans pinto beans (drained and rinsed well)
For the pasta:
- 2 cups uncooked rotini pasta
For the queso sauce:
- 2 cups whole milk
- 1 tsp salt
- 2 tbsp butter (I like Kerrygold unsalted)
- 2 cups grated cheddar cheese (sharp cheddar works best here)
- 2 tbsp plain flour
For serving:
- sour cream (full-fat for rich flavor)
- extra shredded cheese
- sliced green onions or chopped cilantro
- Fritos corn chips
Step 1: Cook the Ground Beef and Vegetables
Heat olive oil in a large pot over medium-high heat.
Add the ground beef, chopped onion, salt, and pepper.
Cook the mixture, crumbling the beef as it cooks, until the beef is no longer pink.
Once done, drain the excess fat from the pot.
Step 2: Add Broth, Beans, and Tomatoes
To the cooked beef, add beef broth, pinto beans, diced tomatoes, tomato soup, chili powder, cumin, garlic powder, and oregano.
Stir everything together until well combined and let it come to a boil.
Step 3: Cook the Pasta
Once the mixture is boiling, add the dry rotini pasta.
Let the pasta cook for about 10-12 minutes, stirring occasionally.
If the pot is boiling too hard or fast, reduce the heat slightly to maintain a gentle boil.
Step 4: Prepare the Queso Sauce
While the pasta is cooking in the chili, start preparing the homemade queso sauce.
In a separate saucepan, melt butter over medium-high heat.
Once melted, add flour and a pinch of salt.
Stir with a whisk and cook for 1 minute.
Gradually whisk in the milk and allow the mixture to come to a boil and thicken, stirring frequently to prevent burning.
This process will take about 5-8 minutes.
Step 5: Combine Queso with Chili
Once the queso sauce has thickened, add the shredded cheese and stir until the cheese is fully combined.
Pour the queso sauce into the pot of chili, stirring well to integrate.
Let the mixture cook together for an additional 5-10 minutes, allowing the flavors to meld and the chili to thicken as it rests off the heat.
Step 6: Serve and Enjoy
Serve your delicious chili mac topped with your favorite toppings, such as diced green onions, sour cream, or extra shredded cheese.
Enjoy this hearty meal with family and friends!
