Description

This Crockpot Spicy Queso Beef Chili is a hearty, flavorful dish perfect for cozy meals. Featuring ground beef simmered with smoky spices, fire-roasted tomatoes, and a spicy kick from poblanos and cayenne pepper, it’s enriched with creamy cheeses and beans for a comforting, rich chili that’s easy to make in your slow cooker or on the stovetop.

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

Canned and Dairy Ingredients

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
3 tablespoons salted butter
6 ounces cream cheese, at room temperature
2 cups shredded cheddar cheese
1 can mixed chili beans, drained

Additional Ingredients

2-3 cups chicken or beef broth
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 up the meat as you go, about 5 minutes until fully cooked. If using the crockpot method, transfer the browned beef to the crockpot bowl after cooking.
Add Vegetables and Spices: Add chopped onions, poblanos, chili powder, garlic powder, smoked paprika, ground cumin, and cayenne pepper to the pot (or crockpot). Stir in crushed fire-roasted tomatoes, tomato paste, hot sauce, salted butter, and diced green chilies. Pour in 2 cups of chicken or beef broth. Add bay leaves and season with salt to taste; stir everything to combine well.
Cook the Chili: For crockpot: Cover and cook on low for 6-8 hours or on high for 4-5 hours. For stovetop: Partially cover and cook on low heat for about 2 hours, stirring every hour (can cook longer if desired).
Finish with Cheeses and Beans: Toward the end of the cooking time, stir in cream cheese, shredded cheddar cheese, and drained chili beans. Cook for an additional 5 minutes until cheeses are melted and incorporated.
Serve and Garnish: Ladle the chili into bowls and top with your choice of Greek yogurt or sour cream, extra cheese, sliced avocado, chopped fresh cilantro, and green onions. Serve hot and enjoy!

Notes

You can substitute ground chicken or pork for beef for a different flavor profile.
The heat level can be adjusted by reducing the cayenne pepper or hot sauce according to your spice preference.
Simmering longer on the stovetop will deepen the chili’s flavor.
Cilantro and green onions add fresh brightness as toppings, but you can omit if you prefer.
Greek yogurt can be swapped with sour cream or omitted for a dairy-free option.

Nutrition

Serving Size: 1 cup
Calories: 380 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 11 g
Trans Fat: 0.5 g
Carbohydrates: 18 g
Fiber: 5 g
Protein: 28 g
Cholesterol: 90 mg