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GROUND BEEF QUESO CHILI

Ingredients

• 2 tablespoons olive oil
• 1 lb lean ground beef
• 1 onion, finely diced (yellow or white onion)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans (14.75 oz each) beef broth
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 can (15 oz) petite diced tomatoes
• 1 can (10 oz) condensed tomato soup
• 4 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 cups dry rotini pasta noodles

Queso Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 2 cups whole milk
• 2 cups shredded cheddar cheese

For Serving

• Fritos corn chips
• sour cream
• shredded cheese
• Green onions OR chopped cilantro

Instructions

1. Heat olive oil in a large pot, over medium high heat, and add the ground beef, onion, salt, and pepper. Cook and crumble until beef is no longer pink. Drain.
2. Add the beef broth, pinto beans, diced tomatoes, tomato soup, chili powder, cumin, garlic powder, and oregano. Stir together and let it come to a boil.
3. Once boiling, add the dry rotini pasta and let cook for 10-12 minutes. You may have to turn down the heat slightly if it's boiling to hard/fast.
4. While pasta is cooking in the chili make the homemade queso sauce. In a saucepan, over medium-high heat, melt the butter. Once butter is melted, add the flour and salt. Stir with a whisk for 1 minute. Slowly add in the milk, while whisking, and let it come to a boil and thicken. Stirring frequently so it does not burn. It will take about 5-8 minutes to thicken.
5. Once thickened add the shredded cheese and stir until its combined. Pour the queso into the chili and let it all cook together for about 5-10 minutes. The chili will thicken as it sits off the heat.
6. Serve with desired toppings!

Adapted from this site

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