Creamy Queso Chili

4.67 from 9 votes

Everything you love about chili is in this creamy queso chili, with the added excitement of a velvety peppery cheese sauce.

Prep Time15

Cook Time30

Total Time45

Course: Soups and Stews

Cuisine: Southwestern

Diet: Low Calorie

Servings:

16 ounces lean ground beef (or ground turkey)
1 large red bell pepper, chopped (about 1 cup)
½ large onion, diced (about 1 cup)
½ teaspoon kosher salt
2 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon paprika
2 cans (15 ounces each) pinto beans (rinsed and drained)
1 can (15 ounce) petite diced tomatoes (undrained)
1 can (4.5 ounce) diced green chiles
3 cups low sodium beef or chicken broth (for a thicker chili, use 1 ½ to 2 cups broth)
4 tablespoons unsalted butter
¼ cup all-purpose flour
1 ½ cups whole milk
1 can (15 ounce) corn, drained
1 ½ cups shredded pepper Jack cheese
¼ cup minced fresh cilantro (extra for garnish)
lime wedges and tortilla chips (for serving)

In large pot or Dutch oven over medium high heat, sauté ground beef, bell pepper, onions, and salt for 8 to 10 minutes, or until beef is no longer pink and vegetables have softened.
16 ounces lean ground beef, 1 large red bell pepper, chopped, ½ large onion, diced, ½ teaspoon kosher salt
Add garlic, chili powder, and paprika, and cook, stirring, for 1 to 2 minutes or until fragrant.
2 cloves garlic, minced, 1 tablespoon chili powder, 1 tablespoon paprika
Add pinto beans, tomatoes, green chiles, and the desired amount of broth (see note); bring to a boil, then reduce heat to simmer for 15 minutes.
2 cans (15 ounces each) pinto beans, 1 can (15 ounce) petite diced tomatoes, 1 can (4.5 ounce) diced green chiles, 3 cups low sodium beef or chicken broth
Meanwhile, in medium saucepan over medium heat, melt butter. Stir in flour until combined. Whisk in milk. Bring to a boil, stirring constantly until mixture is smooth and thickened. Remove from heat.
4 tablespoons unsalted butter, ¼ cup all-purpose flour, 1 ½ cups whole milk
When ready to serve, stir corn into chili. Add white sauce, stirring to combine. Slowly add cheese to chili until melted. Keep warm over very low heat.
1 can (15 ounce) corn, drained, 1 ½ cups shredded pepper Jack cheese
Stir in cilantro immediately before serving. Garnish with lime wedges and tortilla chips, if desired.
¼ cup minced fresh cilantro

Broth/Consistency of chili: If you use the entire amount of broth (3 cups), the chili will have more of a soup-like consistency. If you prefer a thicker chili, especially if you want to use it for dipping tortilla chips, start with 1 cup of broth, adding more if needed. Remember that you'll be adding the white sauce later in the recipe which will thin the chili down a bit.
Vegetarian chili: Omit the meat and add an extra can of beans. Use vegetable broth instead of beef or chicken broth.
Keep warm: If desired, prepare the chili as directed and keep it warm in a crockpot to serve to guests.
For more spice: Add ¼ teaspoon (or more) of red pepper flakes. Add a smoky element by substituting smoked paprika or chipotle chili powder for the paprika.

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