Cheesy Chili Soup

This is a combination of chili mac but in soup form. Make this and enjoy.

Let's get started.

Cheesy Chili Soup

2 Tbsp. Vegetable Oil

1 Lb. Ground Beef

1 Onion, Diced

4-6 Cloves Garlic, Minced

32 Oz. Can Kidney Beans, drained

32 Oz. Beef Broth OR (4 cups water + 2 Tbsp. Beef Bouillon)

15 Oz. Fire Roasted Tomatoes

28 Oz. Crushed Tomatoes

2 Pkgs. Mild Chili Seasoning (I used McCormick Mild Chili)

2 Cups Dry Rotini Pasta

1 Tsp. Kosher Salt

1 Tsp. Freshly Ground Black Pepper
Pinch Red Pepper Flakes

Cheese Sauce

2 Tbsp. Butter

2 Tbsp. Flour

1 Tsp. Kosher Salt

2 Cups Milk

2 Cups Cheddar Cheese, grated

Toppings

Corn Chips

Sour Cream

Cheddar Cheese, grated

Green Onion, sliced

In a Dutch oven, add in the oil and sauté the onion. Cook until the onion has softened about 3-4 minutes on medium high heat.

Add in the ground beef, garlic, salt, pepper, red pepper flakes and sauté for 5-6 minutes. Add in the chili seasoning packets and sauté for an additional minute.

Add in the fire roasted tomatoes, crushed tomatoes, and the drained and rinsed beans; stir to combine. 

Add in the beef broth and bring to a simmer. Once it's simmering add in the pasta and cook for 7-8 minutes. 

Meanwhile in a sauce pot using medium low heat add in the butter and flour. Cook for 2 minutes, constantly stirring, add in the milk and bring to a gentle simmer. Once it's simmering add in the cheese, salt, and pepper. Stir until smooth. 

Then after the 7-8 minutes on the chili the pasta should be al dente. Stir in the cheese sauce. Taste and adjust seasoning if needed.

Serve and enjoy.