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Cheesy Rotel Queso Chili with Ground Beef

Cheesy Rotel queso chili with ground beef simmers with kidney beans, tomatoes, and green chiles before Velveeta melts into a creamy finish. It’s a hearty stovetop chili with a rich, cheesy texture.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (10 oz) diced tomatoes and green chiles with juices; such as Ro-Tel
  • 1 can (8 oz) tomato sauce
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 cup beef broth
  • 8 oz Velveeta cut into 1/2-inch cubes

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef and onion, breaking the beef into small pieces, for 7–9 minutes, until the beef reaches 160°F and the onion is softened.
  2. Drain excess fat.
  3. Add the garlic, chili powder, cumin, smoked paprika, salt, and pepper, and cook for 30 seconds, stirring constantly.
  4. Stir in the diced tomatoes and green chiles with their juices, tomato sauce, kidney beans, and beef broth, and bring to a simmer.
  5. Reduce the heat to medium-low and simmer uncovered for 20–25 minutes, stirring occasionally, until the chili thickens.
  6. Reduce the heat to low, stir in the Velveeta, and cook for 3–5 minutes, stirring until the cheese is fully melted and the chili is creamy.

Notes

For the creamiest texture, stir frequently as the Velveeta melts. Refrigerate leftovers for up to 3 days; freezing is possible, though the cheese texture may change after thawing. Ground turkey can replace the beef for a leaner option.