Description

This Crockpot Spicy Queso Beef Chili is a hearty and flavorful dish combining ground beef with a blend of smoky and spicy spices, fire-roasted tomatoes, and creamy cheeses. Perfectly simmered in a crockpot for deep flavor development, it’s a comforting meal ideal for chili lovers looking for a spicy twist and cheesy richness.

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 Chilies

1 can (28 ounce) crushed fire roasted tomatoes
1 can (8 ounce) tomato paste
1 can (4 ounce) diced green chilies

Liquids and Fats

1/3 cup hot sauce
3 tablespoons salted butter
2-3 cups chicken or beef broth

Cheese 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, for serving
Greek yogurt or sour cream, for serving

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Instructions

Brown the Meat: In a large Dutch oven set over medium-high heat, brown the ground beef thoroughly, breaking it up as it cooks. This should take about 5 minutes. Once browned, transfer the beef to the crockpot bowl.
Add Vegetables and Spices: Add the chopped onions, poblano peppers, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper to the crockpot. Stir to combine.
Mix in Tomato and Liquids: Mix in the crushed fire-roasted tomatoes, tomato paste, diced green chilies, hot sauce, and butter. Pour in 2 cups of chicken or beef broth. Add the bay leaves and season with salt to taste. Stir well to combine all ingredients.
Cook the Chili: Cover the crockpot and cook on low for 6-8 hours or on high for 4-5 hours, allowing the flavors to meld and the chili to thicken.
Add Cream Cheese, Cheddar, and Beans: About 5 minutes before serving, stir in the cream cheese, shredded cheddar cheese, and drained mixed chili beans. Cook until the cheese melts and blends into the chili.
Serve and Garnish: Ladle the chili into bowls and top with your choice of garnishes such as Greek yogurt or sour cream, extra cheese, avocado slices, fresh cilantro, and green onions. Enjoy your spicy, cheesy chili!

Notes

You can substitute ground beef with ground chicken or pork for variation.
Adjust cayenne pepper and hot sauce amounts to control the heat level.
If you prefer stovetop cooking, follow the stovetop instructions using a Dutch oven and simmer for about 2 hours, stirring regularly.
This chili pairs wonderfully with tortilla chips or warm cornbread.
Leftovers store well in the refrigerator for up to 4 days and freeze nicely.

Nutrition

Serving Size: 1 cup
Calories: 360
Sugar: 6g
Sodium: 680mg
Fat: 22g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 16g
Fiber: 4g
Protein: 26g
Cholesterol: 80mg