Brown the beef and onion

• Heat the olive oil in a large soup pot and add the ground beef.
• Add the diced onion, salt and pepper.
• Brown the meat, then drain any excess grease.

Add the chili ingredients

• Add the beef broth, pinto beans, diced tomatoes, condensed tomato soup, chili powder, cumin, garlic powder and oregano.
• Stir in the dry rotini pasta.
• Bring to a boil and cook until the noodles are soft.

Make the roux

• Melt the butter in a saucepan.
• Add the flour and whisk until smooth.

Thicken the queso sauce

• While whisking, pour in the salt and milk.
• Let the sauce thicken over low-medium heat, whisking every minute or so.

Melt in the cheddar

• Add the shredded cheddar cheese and mix until fully melted.

Combine chili and queso

• Pour the queso sauce into the chili and mix together.

Serve

• Serve topped with more shredded cheese, sour cream, green onions and Fritos corn chips.