Ingredients
- 1 pound ground beef
- 3/4 cup diced yellow onion
- 3/4 cup shredded carrots
- 1/2 cup diced celery
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 tablespoons all-purpose flour
- 2 cups diced potatoes (1/2-inch to 3/4-inch cubes)
- 1 1/2 tablespoons ketchup
- 1 teaspoon yellow mustard
- 4 cups beef broth
- 1 1/4 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup Velveeta cheese (1/2-inch cubes)
- 1/2 cup sour cream
- Kosher salt and pepper to taste
- Sliced green onions for garnish
- Cooked and crumbled bacon for garnish (optional)
Instructions
- In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain most of the excess grease, leaving about 1 tablespoon in the pot.
- Add diced onions, carrots, celery, onion powder, and garlic powder to the pot with the beef. Cook for 3 minutes. If it begins to stick, deglaze the pot with a splash of the broth.
- Sprinkle in the flour and cook for about 2 more minutes, until vegetables are softened.
- Add diced potatoes, ketchup, mustard, and beef broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
- Reduce heat to low. Stir in milk, cheddar cheese, Velveeta, and sour cream. Cook until cheese is melted and the chowder is heated through. Season with salt and pepper to taste.
- Adjust consistency by adding more broth to thin the chowder if needed. Serve warm, sprinkled with green onions and optional bacon bits.