Description

This Crockpot Spicy Queso Beef Chili is a hearty, flavorful dish perfect for cozy nights. Ground beef simmers with a blend of smoky spices, fire roasted tomatoes, and a kick of hot sauce. Cream cheese and cheddar melt into the chili for a rich, creamy texture, enhanced by beans and fresh toppings like cilantro and avocado. Easy to prepare and ideal for slow cooking, it’s a satisfying meal that balances spice and creamy comfort.

Ingredients

Scale

Meat and Vegetables

2 pounds ground beef (or use ground chicken or ground pork)
2 yellow onions, chopped
2 poblano peppers, seeded and chopped

Spices and Seasonings

2 tablespoons chili powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
salt, to taste
2 bay leaves

Tomatoes and Sauces

1 can (28 ounce) crushed fire roasted tomatoes
1 can (8 ounce) tomato paste
1 can (4 ounce) diced green chilies
1/3 cup hot sauce

Dairy and Fats

3 tablespoons salted butter
6 ounces cream cheese, at room temperature
2 cups shredded cheddar cheese

Additional Ingredients

2-3 cups chicken or beef broth
1 can mixed chili beans, drained
1/2 cup fresh cilantro, chopped
1/4 cup chopped green onions
Avocado and Greek yogurt, for serving

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Instructions

Brown the Meat: In a large dutch oven set over medium high heat, brown the ground beef all over, breaking it up as you cook, for about 5 minutes until no longer pink. This adds flavor and prepares the meat for slow cooking.
Add Vegetables and Spices: Add the chopped onions, poblanos, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper to the meat. Stir to mix and cook for about 5 minutes to release the aromas of the spices and soften the vegetables.
Combine Tomato and Liquid Ingredients: Stir in the crushed fire roasted tomatoes, tomato paste, hot sauce, diced green chilies, and butter. Pour over 2 cups of chicken or beef broth, add bay leaves, and season with salt to taste. Mix everything thoroughly.
Cook in Crockpot: Transfer the mixture into your crockpot (if not already there) or continue cooking in the dutch oven. Cover and cook on low heat for 6-8 hours or on high for 4-5 hours, allowing flavors to meld and the chili to thicken.
Finish with Cheese and Beans: About 5 minutes before serving, stir in the cream cheese, shredded cheddar cheese, and drained chili beans. Continue cooking until the cheese fully melts and blends into the chili.
Serve and Garnish: Ladle the chili into bowls and top with your choice of Greek yogurt or sour cream, additional shredded cheese, diced avocado, fresh cilantro, and chopped green onions. Enjoy your warm, spicy queso chili!

Notes

You can substitute ground chicken or pork for the beef if preferred.
Adjust the cayenne and hot sauce to your preferred spice level.
The chili thickens as it cooks; add more broth if you want a thinner consistency.
The slow cooker method allows for deeper flavor development, but you can also make this on the stovetop by simmering for 2 hours.
Serve with cornbread or tortilla chips for a complete meal.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 6g
Sodium: 750mg
Fat: 24g
Saturated Fat: 11g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 18g
Fiber: 5g
Protein: 28g
Cholesterol: 85mg