Ground Beef Queso Chili Recipe

I made Ground Beef Chili with homemade queso that turns pinto beans and pasta into the Easy Dinner For Winter your picky friends will actually ask for.

I’m obsessed with this Ground Beef Queso Chili because it hits every craving. I love the messy mix of 1 lb ground beef and tomatoes, beans and pasta, then that molten queso from Velveeta folding in like a bad decision you don’t regret.

It’s loud, cheesy, and ridiculous. And it makes dinner feel like a celebration after a boring day.

But mostly I adore the salty, creamy bite that keeps pulling you back. Perfect as an Easy Dinner For Winter or as Cold Day Lunch Ideas when you want something real and unapologetically delicious.

Bring napkins, you will need ’em.

Ingredients

• Ground beef: hearty protein, kinda comforting and filling.
• Olive oil: keeps things from sticking, adds light fruitiness.
• Onion: sweet crunch when sautéed, basic flavor builder.
• Green bell pepper: fresh snap, brightens the chili mood.
• Garlic: punchy aroma, makes it smell like home.
• Diced tomatoes: juicy heft, gives the chili body.
• Tomato sauce: smooth tomato base, keeps it saucy.
• Tomato paste: deep tomato hit, makes it richer.
• Beef broth: meaty liquid, ties everything together.
• Pinto beans: creamy texture, adds heart and fiber.
• Pasta: unexpected chew, soaks up the spicy queso.
• Velveeta: melty queso magic, totally creamy comfort.
• Milk: thins the cheese, keeps it silky.
• Shredded cheddar: sharp kick, extra cheesy goodness.
• Chili powder: warm chili backbone, classic flavor.
• Ground cumin: earthy warmth, subtly smoky notes.
• Smoked paprika: gentle smoke, pretty color boost.
• Dried oregano: herb depth, adds a green hint.
• Kosher salt: basic seasoning, makes everything pop.
• Black pepper: mild bite, keeps it grounded.
• Cayenne pepper: optional heat, wakes up your tastebuds.
• Lime juice: optional brightness, cuts the richness.
• Cilantro: optional garnish, fresh herb zing.
• Sour cream: cooling dollop, mellows the spice.
• Green onions: optional topping, crisp oniony finish.

Ingredient Quantities

• 1 lb ground beef
• 1 tbsp olive oil
• 1 medium onion, diced-ish
• 1 medium green bell pepper, chopped (or any color you like)
• 3 cloves garlic, minced-ish
• 14.5 oz can diced tomatoes, undrained
• 8 oz can tomato sauce
• 2 tbsp tomato paste
• 2 cups beef broth
• 15 oz can pinto beans, drained and rinsed
• 8 oz pasta (elbow, ditalini, or small shells)
• 8 oz Velveeta or processed American cheese, cubed for queso sauce
• 1/2 cup milk (for thinning the queso)
• 1 cup shredded cheddar (for extra cheesy goodness)
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp kosher salt, or to taste
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper, optional if you like heat
• 1 tbsp lime juice, optional for brightness
• 1/4 cup chopped fresh cilantro, optional garnish
• Sour cream and sliced green onions for serving, optional

How to Make this

1. Heat 1 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up, until browned and no pink remains, about 6 to 8 minutes. Drain excess fat if needed.

2. Push beef to one side, add the diced onion and chopped bell pepper to the pan and cook for 3 to 4 minutes until softened. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant.

3. Stir in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne if using. Let the spices toast for about 30 seconds while stirring so they bloom.

4. Add 1
4.5 oz diced tomatoes with their juices, 8 oz tomato sauce, 2 tbsp tomato paste and 2 cups beef broth. Scrape up any browned bits from the bottom of the pan. Bring to a simmer.

5. Stir in 15 oz drained pinto beans and 8 oz pasta (elbow, ditalini or small shells). Reduce heat to medium-low, cover partially and simmer until the pasta is al dente, usually 8 to 12 minutes depending on pasta size. Stir occasionally and add a splash more broth if it looks too thick.

6. While the chili simmers, make the queso: in a small saucepan over low heat combine 8 oz cubed Velveeta and 1/2 cup milk. Stir constantly until smooth and melted, remove from heat and stir in 1 cup shredded cheddar for extra cheesy yum. If it seems too thick add a little more milk.

7. Once pasta is cooked, pour the queso into the chili and gently fold to combine. Taste and adjust seasoning with more salt, pepper or chili powder if needed. If you like a little brightness stir in 1 tbsp lime juice now.

8. Let the chili rest off the heat for 5 minutes so flavors meld and it thickens slightly. If it gets too thick, thin with a splash of beef broth or water.

9. Serve bowls topped with chopped fresh cilantro, a dollop of sour cream and sliced green onions if you like. Extra shredded cheddar on top is always welcome.

10. Leftovers reheat great in a covered pot over low heat or in the microwave; add a splash of milk or broth when reheating to keep it creamy.

Equipment Needed

1. Large Dutch oven or deep skillet with lid
2. Small saucepan (for the queso)
3. Wooden spoon or heatproof spatula (for browning and stirring)
4. Chef knife and cutting board (for onion, pepper, cilantro)
5. Can opener and measuring spoons/cups
6. Colander or sieve (to drain beans and pasta)
7. Cheese grater or box grater (for the cheddar)
8. Ladle or large serving spoon and heatproof bowl for mixing and serving

FAQ

Ground Beef Queso Chili Recipe Substitutions and Variations

• Ground beef: swap for 1 lb ground turkey or chicken for a leaner chili, or use 1 lb ground pork for richer flavor. If you want vegetarian, use 1 lb crumbled tempeh or a plant-based crumble, but brown it well so it gets some texture.
• Velveeta (processed cheese): you can use 8 oz cream cheese plus 1 cup shredded cheddar melted together for a creamy queso, or try 8 oz white American cheese, or 6 oz Monterey Jack for a milder, melty sauce.
• Pasta (elbow/ditalini/shells): swap for 8 oz cooked rice, cooked orzo, or small cooked potatoes if you want gluten free or something heartier. If using rice, you might need a touch less broth so it doesnt get soggy.
• Pinto beans: swap for black beans, kidney beans, or a 15 oz can of cannellini beans for a creamier bite. For extra texture try a 15 oz can of corn instead or mixed beans.

Pro Tips

1) Don’t skip browning and deglazing: get the beef nicely browned, then pour in a little of the broth to scrape up the browned bits from the bottom. Those bits are where most of the flavor lives, trust me. If you drain too much fat, leave a tablespoon so the veggies don’t stick.

2) Toast the spices in the hot pan for a few seconds before adding the tomatoes. It makes them pop, and you’ll taste the difference. Just stir constantly so they don’t burn, you want them fragrant not bitter.

3) Watch your pasta like a hawk. Different shapes cook at different speeds, and you want al dente because it will absorb sauce as it sits. If the pot looks too thick while it’s simmering add a splash of broth, not water, to keep the flavor.

4) Make the queso slowly over low heat and thin with milk in small amounts. If it gets grainy, a quick whisk with a little hot broth smooths it back out. Leftovers reheat better if you add a splash of milk or broth and heat gently, stir often so it doesn’t separate.

Ground Beef Queso Chili Recipe

Recipe by James Level

0.0 from 0 votes

I made Ground Beef Chili with homemade queso that turns pinto beans and pasta into the Easy Dinner For Winter your picky friends will actually ask for.

Pin

Servings

6

servings

Calories

694

kcal

Equipment: 1. Large Dutch oven or deep skillet with lid
2. Small saucepan (for the queso)
3. Wooden spoon or heatproof spatula (for browning and stirring)
4. Chef knife and cutting board (for onion, pepper, cilantro)
5. Can opener and measuring spoons/cups
6. Colander or sieve (to drain beans and pasta)
7. Cheese grater or box grater (for the cheddar)
8. Ladle or large serving spoon and heatproof bowl for mixing and serving

Ingredients

• 1 lb ground beef

• 1 tbsp olive oil

• 1 medium onion, diced-ish

• 1 medium green bell pepper, chopped (or any color you like)

• 3 cloves garlic, minced-ish

• 14.5 oz can diced tomatoes, undrained

• 8 oz can tomato sauce

• 2 tbsp tomato paste

• 2 cups beef broth

• 15 oz can pinto beans, drained and rinsed

• 8 oz pasta (elbow, ditalini, or small shells)

• 8 oz Velveeta or processed American cheese, cubed for queso sauce

• 1/2 cup milk (for thinning the queso)

• 1 cup shredded cheddar (for extra cheesy goodness)

• 2 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp smoked paprika

• 1 tsp dried oregano

• 1 tsp kosher salt, or to taste

• 1/2 tsp black pepper

• 1/4 tsp cayenne pepper, optional if you like heat

• 1 tbsp lime juice, optional for brightness

• 1/4 cup chopped fresh cilantro, optional garnish

• Sour cream and sliced green onions for serving, optional

Directions

• Heat 1 tbsp olive oil in a large Dutch oven or deep skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up, until browned and no pink remains, about 6 to 8 minutes. Drain excess fat if needed.
• Push beef to one side, add the diced onion and chopped bell pepper to the pan and cook for 3 to 4 minutes until softened. Stir in 3 cloves minced garlic and cook 30 seconds until fragrant.
• Stir in 2 tbsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp cayenne if using. Let the spices toast for about 30 seconds while stirring so they bloom.
• Add 1
• 5 oz diced tomatoes with their juices, 8 oz tomato sauce, 2 tbsp tomato paste and 2 cups beef broth. Scrape up any browned bits from the bottom of the pan. Bring to a simmer.
• Stir in 15 oz drained pinto beans and 8 oz pasta (elbow, ditalini or small shells). Reduce heat to medium-low, cover partially and simmer until the pasta is al dente, usually 8 to 12 minutes depending on pasta size. Stir occasionally and add a splash more broth if it looks too thick.
• While the chili simmers, make the queso: in a small saucepan over low heat combine 8 oz cubed Velveeta and 1/2 cup milk. Stir constantly until smooth and melted, remove from heat and stir in 1 cup shredded cheddar for extra cheesy yum. If it seems too thick add a little more milk.
• Once pasta is cooked, pour the queso into the chili and gently fold to combine. Taste and adjust seasoning with more salt, pepper or chili powder if needed. If you like a little brightness stir in 1 tbsp lime juice now.
• Let the chili rest off the heat for 5 minutes so flavors meld and it thickens slightly. If it gets too thick, thin with a splash of beef broth or water.
• Serve bowls topped with chopped fresh cilantro, a dollop of sour cream and sliced green onions if you like. Extra shredded cheddar on top is always welcome.
• Leftovers reheat great in a covered pot over low heat or in the microwave; add a splash of milk or broth when reheating to keep it creamy.

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: 467g
• Total number of serves: 6
• Calories: 694kcal
• Fat: 35.2g
• Saturated Fat: 16.3g
• Trans Fat: 0.25g
• Polyunsaturated: 1.3g
• Monounsaturated: 6.7g
• Cholesterol: 96mg
• Sodium: 885mg
• Potassium: 567mg
• Carbohydrates: 47g
• Fiber: 5.2g
• Sugar: 3.3g
• Protein: 32.2g
• Vitamin A: 583IU
• Vitamin C: 18mg
• Calcium: 251mg
• Iron: 2.2mg