Description
This Crockpot Spicy Queso Beef Chili is a hearty and flavorful dish perfect for any chili lover. Ground beef is slow-cooked with a blend of smoky and spicy seasonings, fire roasted tomatoes, and chili peppers, then finished with creamy queso cheese and chili beans. Serve it with fresh toppings like avocado, cilantro, and Greek yogurt for a comforting meal packed with bold flavors.
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
- 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
Broth and Fats
- 2–3 cups chicken or beef broth
- 3 tablespoons salted butter
Dairy and Beans
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
- 1 can mixed chili beans, drained
Garnishes
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onions
- Avocado and Greek yogurt, for serving
Instructions
- Brown the meat: In a large Dutch oven set over medium-high heat, brown the ground beef thoroughly, breaking it up as you cook, for about 5 minutes until fully browned. Transfer the cooked beef to the crockpot bowl.
- Combine ingredients in crockpot: Add chopped onions, poblanos, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper to the crockpot. Mix in crushed fire roasted tomatoes, tomato paste, diced green chilies, hot sauce, and salted butter. Pour over 2 cups of chicken or beef broth. Add bay leaves and season with salt to taste. Stir all ingredients to combine well.
- Slow cook the chili: Cover the crockpot and cook on low heat for 6-8 hours or on high for 4-5 hours, allowing the flavors to meld and the chili to thicken.
- Add cheeses and beans: Towards the end of cooking, stir in the cream cheese, shredded cheddar cheese, and drained mixed chili beans. Continue cooking for an additional 5 minutes until cheeses melt completely and the chili is creamy.
- Serve: Ladle the chili into bowls and garnish with chopped fresh cilantro, green onions, sliced avocado, and a dollop of Greek yogurt or sour cream as desired. Enjoy your spicy queso beef chili!
Notes
- You can substitute ground beef with ground chicken or ground pork if preferred.
- If you want a spicier chili, increase the amount of cayenne pepper or hot sauce.
- Use either chicken or beef broth for different flavor profiles.
- For a thicker chili, reduce the broth amount slightly.
- If you don’t have a crockpot, this recipe can be adapted for stovetop cooking with a longer simmer time.
- Make sure to use room temperature cream cheese to help it melt smoothly into the chili.
- Serve with toppings of your choice such as avocado, Greek yogurt, shredded cheese, cilantro, and green onions for added freshness and flavor.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 380
- Sugar: 6g
- Sodium: 680mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg
