Queso Chili: A Creamy, Cheesy One-Pot Comfort Food Recipe
Craving a comforting and flavorful meal that’s both cheesy and satisfying? Look no further than this creamy Queso Chili recipe! It’s the perfect blend of classic chili flavors and creamy queso goodness, all in one pot. This dish tastes like it took hours to prepare, but it’s actually ready in just about 30 minutes. My family loves topping it with Fritos, sour cream, and extra cheddar cheese for the ultimate comfort food experience. Hearty, cozy, and incredibly easy, this recipe is perfect for a simple weeknight dinner.
👉 If you enjoy this recipe, be sure to check out my Taco Pasta or Baked Loaded Queso next!
This easy Queso Chili recipe combines the best of both worlds – the rich flavors of chili and the creamy indulgence of queso – into a single, delightful one-pot meal. Made with ground beef, pinto beans, rotini pasta, and a quick homemade cheddar queso, this dish is both hearty and comforting. It’s an ideal solution for busy weeknights when you need something filling, budget-friendly, and packed with flavor.
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Why you’ll love this Queso Chili recipe…
If you’re a fan of creamy, cheesy dinners, this Queso Chili is sure to become a new favorite. It’s comforting enough for chilly nights but quick and easy enough for busy weeknights. The recipe achieves a perfect balance of spice, flavor, and texture. And the addition of homemade queso elevates this dish to a whole new level of deliciousness!
This recipe is also a total crowd-pleaser, making it ideal for game days, potlucks, or any gathering where you want to impress. Trust me – everyone will be asking for the recipe!
- ⏰ Total Time: 30 minutes
- 🍂 Perfect For: Cozy fall or winter dinners
- 🛒 Key Ingredients: Ground beef, pinto beans, cheddar cheese, pasta
- 🍽️ Servings: 6
- 🥄 Skill Level: Easy
- 🧊 Storage: Up to 4 days in the fridge
👉 You need to try my One Pot Taco Soup or Taco Skillet next!
Made With Love,
What You’ll Need for Queso Chili
Here’s what you need to create this rich and delicious chili:
- Ground beef: The foundation that provides the chili with its meaty flavor.
- Pinto beans: Add heartiness and contribute to thickening the broth.
- Rotini pasta: Transforms the chili into a complete and satisfying meal.
- Cheddar cheese: The essential ingredient for achieving that creamy queso finish.
- Chili powder and cumin: Classic Tex-Mex spices that create a burst of flavor.
👉 Want another cheesy favorite? Try my One Pot Macaroni Lasagna.
Full Ingredients List
- 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
🔒 The printable recipe card below includes the complete ingredient list and precise measurements — perfect for saving or printing for later use.
How to Make Queso Chili: Step-by-Step Instructions
Follow these simple steps to create your own delicious Queso Chili:
Step 1: In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef, diced onion, salt, and pepper. Cook, breaking up the beef with a spoon, until browned. Drain any excess fat.
Step 2: Stir in the beef broth, drained pinto beans, petite diced tomatoes, condensed tomato soup, chili powder, cumin, garlic powder, and dried oregano. Bring the mixture to a boil.
Step 3: Reduce the heat to medium-low, stir in the dry rotini pasta, and cook uncovered for approximately 10 to 12 minutes, or until the pasta is tender and the liquid has slightly thickened. Stir occasionally to prevent sticking.
Step 4: While the pasta is cooking, prepare the queso. In a small saucepan, melt the butter over medium heat. Whisk in the flour and salt, and cook for 1 minute, stirring constantly, to create a roux. Slowly pour in the milk, whisking continuously until the mixture thickens and becomes smooth.
Step 5: Remove the queso from the heat and stir in the shredded cheddar cheese until it is completely melted and the queso is smooth and creamy.
Step 6: Pour the prepared queso into the pot of chili and stir gently to combine. Simmer for 5 to 10 minutes to allow the flavors to meld together.
Step 7: Serve hot, garnished with your favorite toppings, such as sour cream, shredded cheese, and crushed Fritos corn chips.
🔒 The step-by-step instructions are also conveniently available in the printable recipe card below. Don’t forget to save it for later!
Queso Chili Variations
Customize your Queso Chili with these delicious variations:
- Use pepper jack cheese instead of cheddar for a spicier kick.
- Swap pinto beans for black beans or kidney beans.
- Add corn or diced bell peppers for additional texture and flavor.
- Try using ground turkey instead of ground beef for a lighter, leaner version.
👉 Love this flavor combo? Try my Stuffed Pepper Casserole next!
My Pro Tips
Tips and Tricks for Perfect Queso Chili
- Whisk constantly when making the queso to ensure it remains smooth and lump-free.
- If the chili thickens too much, simply add a splash of beef broth or milk to thin it out.
- For meal prepping, store the queso separately until you are ready to reheat and serve the chili to maintain its creamy texture.
Recipe FAQs – Queso Chili
Can I make this with Velveeta instead of homemade queso?
Yes, you can substitute Velveeta. Use about 8 oz of Velveeta and skip the butter, flour, and milk in the queso recipe. Simply melt the Velveeta and stir it into the chili.
Can I double this recipe for a crowd?
Absolutely! This Queso Chili recipe is easily doubled or tripled to serve a larger group. Just make sure you use a large enough pot to accommodate the increased ingredients.
What kind of pasta works best in Queso Chili?
Rotini pasta holds up well during cooking and has a nice texture. However, elbow macaroni or small pasta shells can also be used.
Can I use low-fat cheese or milk in the queso?
Yes, you can substitute low-fat cheese or milk in the queso recipe. However, the resulting queso may not be as creamy as when using full-fat ingredients.
👉 If you like cozy soups like this, try my Ground Beef and Vegetable Soup.
Serving Suggestions for Queso Chili
Elevate your Queso Chili experience with these serving suggestions:
- Top with crushed Fritos, a dollop of sour cream, shredded cheddar cheese, and fresh cilantro.
- Serve with tortilla chips or warm cornbread for dipping.
- Pair with a crisp green salad for a complete and satisfying meal.
- Enjoy it alongside my Simple Ground Beef Tacos for a fun taco night twist!
Make-Ahead, Storage & Reheating Instructions
- Fridge: Store leftover Queso Chili in an airtight container in the refrigerator for up to 4 days.
- Freezer: For longer storage, freeze the soup and queso separately in freezer-safe containers for up to 2 months. Thaw completely before reheating.
- Reheat: Reheat the chili on the stovetop over medium heat or in the microwave. If the chili seems too thick, add a splash of milk or beef broth to achieve the desired consistency.
👉 Try more freezer-friendly meals like my One Pot Beefy Cheesy Potatoes.
More Great Ground Beef Recipes
One Pot
Taco Pasta One-Pot Recipe
Beef
Baked Loaded Queso
Beef
Stuffed Pepper Casserole
All Recipes
One Pot Macaroni Lasagna
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Queso Chili
Julia Pacheco
5 minutes
25 minutes