Let’s talk about comfort food, shall we? In my house, comfort food screams chili. But not just any chili – we crave something with a little extra oomph, something that wraps you in a warm, cheesy hug. That’s where this Creamy Queso Chili comes in. I stumbled upon this recipe a few months back when I was searching for a chili that was both hearty and a bit different from the usual tomato-heavy versions. Let me tell you, it was a game-changer. The first time I made it, the aroma alone had everyone gathering in the kitchen, practically drooling. And the taste? Oh my goodness. The rich, savory chili base is perfectly balanced by the creamy, melty queso that infuses every bite. My family devoured it, and it’s been on regular rotation ever since. Even my picky eater, who usually shies away from anything remotely “spicy,” cleaned his bowl. This Creamy Queso Chili is not just a meal; it’s an experience – a warm, flavorful, and utterly satisfying experience that I can’t wait to share with you. Prepare to fall in love with chili all over again!

Ingredients

This Creamy Queso Chili recipe is all about layers of flavor and textures, culminating in a bowl of pure comfort. Here’s what you’ll need to gather to create this culinary masterpiece:

For the Chili Base:
- Ground Beef: 2 lbs (900g) ground beef (80/20 blend recommended for flavor, but leaner works too) – The foundation of our chili, providing rich, meaty flavor.
- Yellow Onion: 1 large, diced – Aromatic base that builds savory depth.
- Green Bell Pepper: 1 large, diced – Adds sweetness and a hint of freshness.
- Red Bell Pepper: 1 large, diced – Similar to green bell pepper, but with a slightly sweeter and milder flavor, and beautiful color.
- Jalapeño Peppers: 2-3, seeded and minced (adjust to taste) – Brings a controlled level of heat and a distinct pepper flavor. Remove seeds and membranes for less heat.
- Garlic: 4 cloves, minced – Essential aromatic that complements the chili spices.
- Chili Powder: 3 tablespoons – The star spice, providing classic chili flavor. Use a good quality chili powder for the best results.
- Ground Cumin: 2 tablespoons – Earthy and warm spice that enhances the chili’s depth.
- Dried Oregano: 1 teaspoon – Adds a subtle herbaceous note.
- Smoked Paprika: 1 teaspoon – Lends a smoky depth that elevates the flavor profile.
- Cayenne Pepper: ½ teaspoon (or to taste) – Optional, for an extra kick of heat. Adjust or omit if you prefer milder chili.
- Diced Tomatoes: 2 (14.5 oz) cans, undrained – Provides acidity, moisture, and that classic tomato chili base.
- Tomato Paste: 2 tablespoons – Concentrated tomato flavor that adds richness and depth.
- Beef Broth: 3 cups – Liquid base that brings all the flavors together and creates the desired chili consistency.
- Kidney Beans: 1 (15 oz) can, drained and rinsed – Classic chili bean, offering a creamy texture and mild flavor.
- Black Beans: 1 (15 oz) can, drained and rinsed – Adds a different bean texture and slightly sweeter flavor.
- Pinto Beans: 1 (15 oz) can, drained and rinsed – For a heartier, more robust bean mix and varied texture.
- Salt: 1 ½ teaspoons (or to taste) – Enhances all the flavors.
- Black Pepper: ½ teaspoon (or to taste) – Adds a subtle bite and depth.
For the Creamy Queso:
- Velveeta Cheese: 1 lb (450g), cubed – The key to the creamy, melty queso. It melts beautifully and provides that signature queso texture.
- Cream Cheese: 4 oz (113g), softened – Adds tanginess and extra creaminess to the queso, balancing the richness of the Velveeta.
- Evaporated Milk: 1 (12 oz) can – Provides a smooth, creamy consistency to the queso without thinning it out too much.
- Milk: ½ cup (plus more if needed for desired consistency) – Adjusts the queso consistency to your preference. Start with ½ cup and add more if you want it thinner.
- Green Chiles: 4 oz can, diced, undrained – Adds a mild, slightly tangy Southwestern flavor to the queso.
- Cilantro: ¼ cup, chopped (optional, for garnish) – Fresh herb that adds a bright, citrusy note and visual appeal.

Instructions

Crafting this Creamy Queso Chili is a rewarding process, and these step-by-step instructions will guide you to chili perfection:

Brown the Ground Beef: In a large, heavy-bottomed pot or Dutch oven, heat over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease. Browning the beef develops rich, savory flavors that are crucial for a deep chili taste.
Sauté the Vegetables: Add the diced onion, green bell pepper, red bell pepper, and minced jalapeños to the pot with the browned beef. Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Sautéing the vegetables softens them and releases their aromatic compounds, building a flavorful base for the chili.
Add Garlic and Spices: Stir in the minced garlic, chili powder, cumin, oregano, smoked paprika, and cayenne pepper (if using). Cook for 1 minute more, stirring constantly, until fragrant. Blooming the spices in the heat enhances their flavors and infuses them into the vegetables and beef.
Incorporate Tomato Components: Add the diced tomatoes (undrained) and tomato paste to the pot. Stir well to combine, scraping up any browned bits from the bottom of the pot. The acidity of the tomatoes helps to deglaze the pot and adds brightness to the chili.
Pour in Broth and Beans: Pour in the beef broth, then add the kidney beans, black beans, and pinto beans. Stir everything together thoroughly. The broth provides the liquid base for the chili, and the beans add heartiness and texture.
Simmer the Chili: Bring the chili to a simmer, then reduce the heat to low, cover, and let it simmer for at least 1 hour, or up to 2 hours for even deeper flavor. Stir occasionally. Simmering allows all the flavors to meld together and deepen, creating a richer, more complex chili.
Prepare the Queso (While Chili Simmers): While the chili is simmering, prepare the creamy queso. In a medium saucepan over low heat, combine the cubed Velveeta cheese, softened cream cheese, and evaporated milk. Low heat is crucial to prevent scorching the cheese and ensure a smooth, creamy queso.
Melt the Cheese: Stir continuously until the cheeses are completely melted and smooth. Gradually whisk in the milk, starting with ½ cup, until you reach your desired queso consistency. If you prefer a thinner queso, add a little more milk. Whisking ensures a smooth and lump-free queso. Adjusting milk allows you to customize the thickness.
Add Green Chiles: Stir in the undrained diced green chiles into the melted queso. Mix well to combine. Green chiles add a subtle Southwestern flavor and a touch of tang to the queso.
Combine Chili and Queso: Once the chili has simmered and the queso is ready, you have two options for combining them:
- Option 1 (Swirl In): Ladle a generous amount of the creamy queso into the pot of chili. Gently swirl it in, leaving some ribbons of queso visible throughout the chili. This creates pockets of cheesy goodness in each bite.
- Option 2 (Top Individually): Ladle the chili into bowls and top each serving with a generous dollop of the creamy queso. This allows for a more distinct separation between the chili and queso, and lets everyone control the amount of queso they want.
Season and Serve: Taste the chili and adjust seasoning with salt and black pepper as needed. If desired, stir in or garnish with chopped cilantro. Serve hot and enjoy! Tasting and adjusting seasoning is the final step to ensure the chili is perfectly balanced to your taste.

Nutrition Facts

(Estimated, per serving, assuming 8 servings per recipe. Nutritional values can vary based on specific ingredient brands and portion sizes.)

Servings: Approximately 8 servings
Calories per Serving: Roughly 650-750 calories

Approximate Nutritional Breakdown per Serving:

Protein: 40-45g
Fat: 45-55g (Saturated Fat: 25-30g)
Carbohydrates: 30-35g
Fiber: 8-10g
Sodium: 1200-1500mg

Important Note: These are estimates only. For precise nutritional information, use a nutritional calculator with the specific brands and quantities of ingredients you use. This recipe is rich and indulgent, so enjoy it in moderation as part of a balanced diet.

Preparation Time

From pantry to plate, here’s a breakdown of the time you can expect to spend making this delicious Creamy Queso Chili:

Prep Time: 30 minutes (Chopping vegetables, measuring spices, cubing cheese, etc.)
Cook Time: 1 hour 30 minutes to 2 hours (Simmering chili and melting queso)
Total Time: 2 hours to 2 hours 30 minutes

While the total time might seem a bit lengthy, most of it is hands-off simmering time, allowing the flavors to develop beautifully. You can easily prep the vegetables while the beef is browning, and the queso can be made while the chili simmers. This makes the process quite efficient. And trust me, the rich, flavorful results are well worth the time investment!

How to Serve

Creamy Queso Chili is a satisfying meal on its own, but offering a few delicious accompaniments can elevate the dining experience even further. Here are some serving suggestions:

Classic Toppings:
- Shredded Cheese: Monterey Jack, cheddar, or a blend of Mexican cheeses to enhance the cheesy goodness.
- Sour Cream or Greek Yogurt: Adds a cool, tangy contrast to the rich chili.
- Chopped Green Onions or Cilantro: Fresh herbs for a pop of color and flavor.
- Diced Avocado or Guacamole: Creamy texture and healthy fats.
- Tortilla Strips or Crumbled Tortilla Chips: Crunchy texture for added interest.
Bread and Sides:
- Cornbread: A classic pairing with chili, offering a slightly sweet and crumbly texture.
- Dinner Rolls or Crusty Bread: Perfect for soaking up every last drop of chili and queso.
- Side Salad: A simple green salad with a light vinaigrette to balance the richness of the chili.
- Coleslaw: A refreshing and crunchy side dish that complements the chili’s flavors.
Creative Serving Ideas:
- Chili Cheese Dogs: Spoon the Creamy Queso Chili over hot dogs for a decadent and crowd-pleasing meal.
- Chili Nachos: Pile tortilla chips high with chili, queso, and your favorite nacho toppings for a fun appetizer or casual dinner.
- Chili Baked Potatoes: Top baked potatoes with chili and queso for a hearty and customizable meal.
- Chili Mac and Cheese: Stir chili into your favorite mac and cheese recipe for an ultimate comfort food mashup.

Additional Tips for Chili Perfection

To take your Creamy Queso Chili from great to absolutely unforgettable, consider these helpful tips:

Don’t Skimp on Browning the Beef: Taking the time to properly brown the ground beef is essential for building deep, savory flavor in your chili. Don’t rush this step! Let the beef get nicely browned and caramelized before moving on to the vegetables. The Maillard reaction that occurs during browning is key to flavor development.
Spice Level Customization is Key: Chili is all about personal preference when it comes to heat. This recipe is moderately spiced. If you like it milder, reduce or omit the cayenne pepper and be sure to seed the jalapeños thoroughly. For extra heat, add more cayenne, a pinch of red pepper flakes, or even a minced chipotle pepper in adobo sauce to the chili base. Taste as you go and adjust to your liking.
Low and Slow Simmering Enhances Flavor: Resist the urge to rush the simmering process. The longer the chili simmers, the more the flavors will meld and deepen. At least one hour of simmering is recommended, but two hours or even longer will result in an even richer and more complex chili. Low and slow cooking breaks down the ingredients and allows for maximum flavor extraction.
Make it Ahead for Even Better Flavor: Chili is a fantastic make-ahead dish. In fact, the flavors often improve overnight and the next day as they have more time to meld together. Make the chili a day or two in advance and store it in the refrigerator. Reheat gently on the stovetop or in the microwave before serving. This is perfect for meal prepping or for hosting gatherings.
Experiment with Different Cheeses (For the Queso): While Velveeta is classic for queso because of its meltability, you can experiment with other cheeses in the queso. Try adding some shredded Monterey Jack, pepper jack for a spicier kick, or even a little sharp cheddar for a sharper flavor. Just be sure to use cheeses that melt well. You could also add a touch of your favorite hot sauce to the queso for extra flavor complexity.

Frequently Asked Questions (FAQ)

Got questions about making Creamy Queso Chili? Here are answers to some common queries:

Q1: Can I make this chili vegetarian?

A: Yes, absolutely! To make this chili vegetarian, simply omit the ground beef. You can replace it with plant-based ground beef crumbles, or add more beans (such as lentils or additional varieties of beans) and vegetables (like diced sweet potatoes, corn, or zucchini) to make it hearty and filling. Ensure your beef broth is substituted with vegetable broth for a completely vegetarian dish.

Q2: Can I use a slow cooker or Instant Pot to make this chili?

A: Yes, you can adapt this recipe for both a slow cooker and an Instant Pot.

Slow Cooker: Brown the ground beef and sauté the vegetables in a skillet on the stovetop as instructed. Then, transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Make the queso separately on the stovetop and add it to the chili just before serving or swirl it in.
Instant Pot: Use the sauté function to brown the ground beef and sauté the vegetables. Add the spices, tomato paste, diced tomatoes, broth, and beans. Secure the lid and cook on high pressure for 15 minutes, followed by a natural pressure release of 10-15 minutes. Make the queso separately on the stovetop and stir it into the chili after it’s cooked.

Q3: How do I store leftover Creamy Queso Chili?

A: Store leftover Creamy Queso Chili in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze the chili (without the queso mixed in, if possible, or be aware the queso texture may change slightly upon thawing). Freeze in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Q4: Can I make the queso ahead of time?

A: Yes, you can make the queso ahead of time. Prepare it as instructed and store it in an airtight container in the refrigerator for up to 2-3 days. When ready to serve, reheat the queso gently over low heat on the stovetop, stirring frequently, or in the microwave in short intervals, stirring in between, until smooth and creamy again. You may need to add a splash of milk if it becomes too thick upon reheating.

Q5: How can I make this chili spicier?

A: If you want to kick up the heat, there are several ways to make this chili spicier:

Increase Cayenne Pepper: Add more cayenne pepper to the chili base. Start with ¼ teaspoon extra and taste, adding more to your desired spice level.
Add Red Pepper Flakes: A pinch or two of red pepper flakes will add noticeable heat.
Use Hotter Peppers: Instead of or in addition to jalapeños, use hotter peppers like serrano peppers or even habaneros (use sparingly and with caution!). Remember to handle hot peppers with gloves.
Chipotle Peppers in Adobo Sauce: Mince a chipotle pepper in adobo sauce and add it to the chili base. This will add smoky heat and flavor.
Hot Sauce: Serve hot sauce on the side for those who want to customize their spice level at the table.