Description
This Crockpot Spicy Queso Beef Chili is a hearty and flavorful dish combining ground beef, roasted tomatoes, and a blend of bold spices simmered to perfection in a slow cooker. Cream cheese and cheddar add a rich, cheesy finish, while toppings like avocado, cilantro, and Greek yogurt bring fresh and creamy accents. Perfect for a comforting meal any day of the week.
Ingredients
Scale
Meat
- 2 pounds ground beef (or use ground chicken or ground pork)
Vegetables & Peppers
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
- 1 can (28 ounce) crushed fire roasted tomatoes
- 1 can (8 ounce) tomato paste
- 1 can (4 ounce) diced green chilies
- 1 can mixed chili beans, drained
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onions
Spices & Seasonings
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 2 bay leaves
- Salt, to taste
Liquids & Sauces
- 1/3 cup hot sauce
- 2-3 cups chicken or beef broth
Dairy
- 3 tablespoons salted butter
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
For Serving
- Avocado
- Greek yogurt or sour cream
Instructions
- Brown the meat: In a large dutch oven set over medium-high heat, brown the ground beef evenly while breaking it up with a spoon, cooking for about 5 minutes until no longer pink. Transfer the browned meat to your crockpot bowl.
- Add spices and vegetables: To the crockpot, add chopped onions, seeded and chopped poblanos, chili powder, garlic powder, smoked paprika, cumin, and cayenne pepper. Stir in the 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 salt to taste. Stir everything to combine thoroughly.
- Slow cook the chili: Cover and cook on low heat for 6-8 hours or on high heat for 4-5 hours in the crockpot, allowing the flavors to meld and the chili to thicken.
- Finish with cheeses and beans: About 5 minutes before serving, stir in the cream cheese, shredded cheddar cheese, and drained mixed chili beans. Continue cooking until the cheeses melt smoothly and integrate into the chili.
- Serve and garnish: Ladle the spicy queso beef chili into bowls and top with your choice of fresh cilantro, chopped green onions, avocado slices, and a dollop of Greek yogurt or sour cream. Enjoy warm for a comforting and satisfying meal.
Notes
- Ground beef can be substituted with ground chicken or ground pork for a lighter or different flavor.
- The level of spiciness can be adjusted by varying the amount of cayenne pepper and hot sauce according to your preference.
- If you don’t have a crockpot, you can cook this chili on the stovetop in a dutch oven or heavy pot using the stovetop method described.
- To thicken the chili further, cook uncovered for an additional 30 minutes toward the end of slow cooking.
- Leftovers keep well refrigerated for up to 4 days and freeze nicely for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 90mg
