I can’t get over how this Ground Beef Chili packs in tender pasta, pinto beans, bold seasoning, and a creamy homemade queso sauce. It’s hearty, cheesy, and impossible to stop scooping.
Honestly, I’m obsessed with this Ground Beef Queso Chili because it eats like chili decided to crash into the best bowl of cheesy dinner. I get the hearty bite from ground beef, then that Velveeta cheese melts into everything and turns the whole pot into something ridiculously rich and messy in the best way.
But the real reason I keep coming back? The texture.
Saucy, chunky, a little slurpy, with thick bites catching every bit of queso-chili goodness. And leftovers somehow taste even bolder.
Total weeknight chaos food. The kind I want in a big bowl, with extra napkins nearby.
Ingredients
- Ground beef makes it hearty, cozy, and totally dinner-worthy.
- Yellow onion adds sweetness and that classic chili base you’ll smell first.
- Garlic brings the savory kick, because bland chili is just sad.
- Chili powder and cumin give it that warm, bold taco-night vibe.
- Smoked paprika adds a little campfire flavor without trying too hard.
- Diced tomatoes keep things saucy, bright, and not too heavy.
- Green chiles add gentle heat, not scary heat.
- Pinto beans make it filling, budget-friendly, and kinda healthy.
- Beef broth pulls everything together so it tastes slow-cooked.
- Small pasta turns it into comfort food in a bowl.
- Velveeta melts super smooth, which is basically the queso magic.
- Cheddar adds sharper cheesy flavor, so it’s not just creamy.
- Butter, flour, and milk make the sauce thick and silky.
- Plus cilantro, green onions, and lime keep each bite fresh.
Ingredient Quantities
- 1 pound ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) can diced tomatoes with green chiles or 1/2 cup canned diced green chiles
- 2 (15 ounce) cans pinto beans, drained and rinsed
- 1 cup beef broth
- 8 ounces small pasta (elbow macaroni or small shells)
- 2 tablespoons vegetable oil or olive oil
- 8 ounces Velveeta cheese, cubed
- 4 ounces cheddar cheese, shredded
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 2 cups whole milk
- Optional garnishes: chopped cilantro, sliced green onions, and lime wedges
How to Make this
1. Heat 2 tablespoons oil in a large Dutch oven over medium heat; add 1 diced yellow onion and 3 minced garlic cloves and cook until softened, about 3 minutes.
2. Add 1 pound ground beef and cook, breaking up, until browned and no longer pink; drain excess fat if necessary.
3. Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; cook 1 minute to bloom the spices.
4. Add 1 (1
4.5 ounce) can diced tomatoes with their juices and 1 (10 ounce) can diced tomatoes with green chiles or 1/2 cup canned diced green chiles, plus 2 (15 ounce) cans pinto beans drained and rinsed; stir to combine.
5. Pour in 1 cup beef broth, bring to a simmer, then add 8 ounces small pasta (elbow macaroni or small shells); simmer, uncovered, stirring occasionally, until the pasta is al dente and the chili has thickened, about 8 to 12 minutes.
6. While the chili simmers, make the queso: melt 2 tablespoons unsalted butter in a medium saucepan over medium heat, whisk in 2 tablespoons all purpose flour and cook 1 minute, then slowly whisk in 2 cups whole milk until smooth and slightly thickened.
7. Reduce heat to low and stir in 8 ounces cubed Velveeta and 4 ounces shredded cheddar until completely melted and smooth; season with a pinch of salt and pepper to taste.
8. Once the pasta is cooked, pour the queso sauce into the chili and stir gently to combine; heat through for 2 to 3 minutes so flavors meld.
9. Taste and adjust seasoning if needed, then serve topped with optional chopped cilantro, sliced green onions, and lime wedges.
Equipment Needed
1. Large Dutch oven
2. Medium saucepan
3. Wooden spoon or heatproof spatula
4. Whisk
5. Chef knife
6. Cutting board
7. Colander or fine mesh strainer
8. Measuring cups and spoons
FAQ
Ground Beef Queso Chili Recipe Substitutions and Variations
- Ground beef: substitute with ground turkey for a leaner chili, or use a plant based ground crumbles for a vegetarian option.
- Velveeta cheese: substitute with a mix of 8 ounces cream cheese plus 8 ounces shredded American or Monterey Jack for a similar creamy melt.
- Pinto beans: substitute with black beans or kidney beans, rinsed and drained, for a different texture and flavor.
- Small pasta (elbow or shells): substitute with cooked rice or quinoa to make it gluten free, or use small gluten free pasta if preferred.
Pro Tips
1. Brown the beef well until it has some deep color before adding spices. Those browned bits on the bottom add savory complexity that makes the whole dish taste richer.
2. When simmering the pasta in the chili, keep the heat at a gentle simmer and stir more often during the last few minutes to prevent sticking and to stop the sauce from getting gluey. If it thickens too much, a splash of extra beef broth or water brings it back.
3. For a silkier queso, grate the cheddar instead of using pre-shredded, and add it slowly off the heat while whisking. Pre-shredded cheese often has anti-caking agents that can make the sauce grainy.
4. Make it ahead up to the point of adding the queso, then cool and refrigerate. Reheat gently and fold in the queso just before serving so the cheese sauce stays bright and creamy. Garnish right before eating for the best texture and flavor contrast.
Ground Beef Queso Chili Recipe
I can’t get over how this Ground Beef Chili packs in tender pasta, pinto beans, bold seasoning, and a creamy homemade queso sauce. It’s hearty, cheesy, and impossible to stop scooping.
6
servings
776
kcal
Equipment: 1. Large Dutch oven
2. Medium saucepan
3. Wooden spoon or heatproof spatula
4. Whisk
5. Chef knife
6. Cutting board
7. Colander or fine mesh strainer
8. Measuring cups and spoons
Ingredients
-
1 pound ground beef
-
1 medium yellow onion, diced
-
3 cloves garlic, minced
-
2 tablespoons chili powder
-
1 tablespoon ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1 teaspoon kosher salt
-
1/2 teaspoon black pepper
-
1 (14.5 ounce) can diced tomatoes, undrained
-
1 (10 ounce) can diced tomatoes with green chiles or 1/2 cup canned diced green chiles
-
2 (15 ounce) cans pinto beans, drained and rinsed
-
1 cup beef broth
-
8 ounces small pasta (elbow macaroni or small shells)
-
2 tablespoons vegetable oil or olive oil
-
8 ounces Velveeta cheese, cubed
-
4 ounces cheddar cheese, shredded
-
2 tablespoons unsalted butter
-
2 tablespoons all purpose flour
-
2 cups whole milk
-
Optional garnishes: chopped cilantro, sliced green onions, and lime wedges
Directions
- Heat 2 tablespoons oil in a large Dutch oven over medium heat; add 1 diced yellow onion and 3 minced garlic cloves and cook until softened, about 3 minutes.
- Add 1 pound ground beef and cook, breaking up, until browned and no longer pink; drain excess fat if necessary.
- Stir in 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper; cook 1 minute to bloom the spices.
- Add 1 (1
- 5 ounce) can diced tomatoes with their juices and 1 (10 ounce) can diced tomatoes with green chiles or 1/2 cup canned diced green chiles, plus 2 (15 ounce) cans pinto beans drained and rinsed; stir to combine.
- Pour in 1 cup beef broth, bring to a simmer, then add 8 ounces small pasta (elbow macaroni or small shells); simmer, uncovered, stirring occasionally, until the pasta is al dente and the chili has thickened, about 8 to 12 minutes.
- While the chili simmers, make the queso: melt 2 tablespoons unsalted butter in a medium saucepan over medium heat, whisk in 2 tablespoons all purpose flour and cook 1 minute, then slowly whisk in 2 cups whole milk until smooth and slightly thickened.
- Reduce heat to low and stir in 8 ounces cubed Velveeta and 4 ounces shredded cheddar until completely melted and smooth; season with a pinch of salt and pepper to taste.
- Once the pasta is cooked, pour the queso sauce into the chili and stir gently to combine; heat through for 2 to 3 minutes so flavors meld.
- Taste and adjust seasoning if needed, then serve topped with optional chopped cilantro, sliced green onions, and lime wedges.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 508g
- Total number of serves: 6
- Calories: 776kcal
- Fat: 39.7g
- Saturated Fat: 18.3g
- Trans Fat: 0.2g
- Polyunsaturated: 2g
- Monounsaturated: 10g
- Cholesterol: 91mg
- Sodium: 1273mg
- Potassium: 683mg
- Carbohydrates: 60.8g
- Fiber: 9.3g
- Sugar: 6.8g
- Protein: 39.3g
- Vitamin A: 1000IU
- Vitamin C: 6.7mg
- Calcium: 237mg
- Iron: 2.1mg
