This Crockpot Spicy Queso Beef Chili is the ultimate comfort food mashup, combining the hearty flavors of a traditional meat chili with the creamy, cheesy irresistible texture of warm queso dip. It is packed with tender beef, smokey spices, and a rich cheese base that makes every spoonful incredibly satisfying.
Perfect for game days or cozy nights in, this chili delivers a spicy kick that is mellowed out by a luxurious finish of cream cheese and cheddar.
Recipe Details
- Flavor: This chili is savory and bold, featuring a distinct smokiness from fire-roasted tomatoes and paprika, heat from cayenne and hot sauce, and a rich, cheesy finish.
- Texture: Unlike standard broth-based chilis, this version is thick, velvety, and creamy, similar to a hearty stew or liquid gold queso.
- Time: It takes just about 10 minutes of active prep to brown the meat, followed by a slow simmer of 6-8 hours on low or 4-5 hours on high.
- Difficulty: Easy. It involves simple browning and a “dump and go” method for the slow cooker.
What You’ll Need
To make this recipe, you will need a base of ground beef (or chicken) and aromatic vegetables like onions and poblano peppers. The liquid base consists of broth and fire-roasted tomatoes, heavily seasoned with a blend of chili spices. Finally, the “queso” element comes from melting in cream cheese and shredded cheddar right at the end.
Ingredient Notes
- Ground Beef – You will need 2 pounds of ground beef for a hearty foundation. You can also substitute ground chicken if you prefer a lighter protein.
- Poblano Peppers – These peppers add a wonderful depth of flavor and a mild heat that is more complex than a standard bell pepper.
- Fire Roasted Tomatoes – Using the fire-roasted variety adds a subtle char and smoky flavor that elevates the chili without extra effort.
- Cream Cheese – This is the key to the creamy texture. Make sure it is at room temperature so it melts smoothly into the hot chili.
- Hot Sauce – A third of a cup gives this chili its signature spicy kick. Use your favorite vinegar-based cayenne hot sauce.
- Spices – A robust blend of chili powder, cumin, smoked paprika, and cayenne pepper creates the savory taco-style flavor profile.
Add-ins and Substitutions
- Beans: This recipe calls for mixed chili beans, but you can use kidney beans, black beans, or pinto beans if you prefer a specific variety.
- Spice Level: If you are sensitive to heat, you can reduce the amount of cayenne pepper or hot sauce, though the dairy does help balance the spice.
- Toppings: Go wild with toppings! Fresh avocado, extra cheese, green onions, and Greek yogurt are excellent choices.
How to Make Crockpot Spicy Queso Beef Chili
Brown the Meat
- Sauté. In a large dutch oven set over medium-high heat, brown the meat all over. Use a wooden spoon to break up the meat as you go. This should take about 5 minutes.
- Transfer. Once the meat is browned, transfer the beef to the bowl of your crockpot.
Slow Cook
- Add Ingredients. To the crockpot, add the chopped onions, poblano peppers, chili powder, garlic powder, paprika, cumin, and cayenne.
- Combine. Mix in the crushed fire-roasted tomatoes, tomato paste, hot sauce, butter, and diced green chilies.
- Add Liquid. Pour over 2 cups of broth and add the bay leaves. Season with salt and stir everything to combine.
- Cook. Cover the crockpot and cook on low for 6-8 hours or high for 4-5 hours.
Finish and Serve
- Make it Queso. Towards the end of the cooking time, stir in the room-temperature cream cheese, shredded cheddar cheese, and the drained mixed chili beans.
- Melt. Cook for another 5 minutes, or until the cheese has completely melted and the chili is creamy.
- Serve. Ladle the chili into bowls. Top with Greek yogurt, cheese, avocado, cilantro, and green onions. Eat and enjoy!
Stovetop Method If you prefer to cook this on the stove, brown the meat in a large dutch oven, then add the veggies and spices and cook for 5 minutes until fragrant. Add the remaining liquid ingredients, bring to a simmer, and cook on low for 2 hours (or up to all day), stirring every hour. Finish with the cheese and beans as directed above.
Pro Tip: For the smoothest texture, ensure your cream cheese is truly at room temperature and cut it into cubes before adding it to the pot. This helps it melt quickly without leaving little white specks.
Recipe Tips
- Brown the Beef: Do not skip browning the beef before adding it to the slow cooker. This caramelization adds flavor and improves the texture of the meat.
- Grate Your Own Cheese: Pre-shredded bagged cheese often contains anti-caking agents that prevent it from melting smoothly. For the best “queso” consistency, grate a block of cheddar cheese yourself.
- Stirring: If cooking on the stovetop, remember to stir every hour to prevent the thick chili from sticking to the bottom of the pot.
FAQs
Can I freeze this chili? Because this chili contains a significant amount of dairy (cream cheese and cheddar), it may separate slightly when thawed. It is best enjoyed fresh or stored in the fridge, but if you must freeze it, reheat it gently over low heat while stirring constantly.
Is this chili very spicy? Yes, it has a kick from the poblano peppers, cayenne, and hot sauce. However, the cream cheese and cheddar mellow the heat significantly. If you want it milder, cut back on the cayenne and hot sauce.
What kind of broth should I use? You can use either chicken or beef broth. Beef broth will give a deeper, meatier flavor, while chicken broth is lighter.
Serving Suggestions
- Cornbread: A slice of sweet, buttery cornbread is the perfect vessel for soaking up the creamy sauce.
- Tortilla Chips: Since this is essentially a queso chili, serving it with salty tortilla chips for dipping is a must.
- Rice: Serve over white or brown rice to stretch the meal further.
Make This Recipe in Advance
This chili is excellent for meal prep as the flavors meld together even better the next day. You can store the finished chili in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stove or in the microwave until hot.
Print
Crockpot Spicy Queso Beef Chili
- Total Time: 8 hours 10 minutes
- Yield: 8 Servings 1x
Description
This Crockpot Spicy Queso Beef Chili is the ultimate comfort food mashup, blending a hearty meat chili with the irresistible creaminess of warm queso dip. Packed with tender beef, smokey spices, and fire-roasted tomatoes, this slow-cooked meal finishes with a luxurious swirl of cream cheese and cheddar for a velvety, spicy, and satisfying dinner perfect for game day or a cozy night in.
Ingredients
The Chili Base
- 2 pounds ground beef (or ground chicken)
- 2 yellow onions, chopped
- 2 poblano peppers, seeded and chopped
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 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 (vinegar-based)
- 3 tablespoons salted butter
- 2 bay leaves
- Salt, to taste
- 2–3 cups chicken or beef broth
The Cheesy Finish & Toppings
- 6 ounces cream cheese, at room temperature
- 2 cups shredded cheddar cheese
- 1 can mixed chili beans, drained
- 1/2 cup fresh cilantro, chopped
- 1/4 cup chopped green onions
- Avocado and Greek yogurt, for serving
Instructions
Step 1: Brown the Meat
In a large dutch oven or skillet set over medium-high heat, cook the ground beef until browned all over. Use a wooden spoon to break the meat into crumbles as it cooks (about 5 minutes). Transfer the beef to the bowl of your slow cooker.
Step 2: Add Vegetables and Spices
Add the chopped onions, poblano peppers, chili powder, garlic powder, paprika, cumin, and cayenne to the slow cooker with the beef.
Step 3: Combine Liquids
Stir in the crushed fire-roasted tomatoes, tomato paste, hot sauce, butter, diced green chilies, and bay leaves. Pour in 2 cups of broth (add the remaining cup if you prefer a thinner soup), season with salt, and stir well to combine.
Step 4: Slow Cook
Cover the crockpot and cook on Low for 6-8 hours or on High for 4-5 hours.
Step 5: Make it Queso
About 30 minutes before serving, or once the cooking time is done, stir in the room-temperature cream cheese, shredded cheddar cheese, and the drained chili beans.
Step 6: Melt and Serve
Cover and cook for another 5 minutes, or until the cheeses have completely melted and the chili has a creamy, velvety texture. Ladle into bowls and top with Greek yogurt, avocado, cilantro, and green onions.
Notes
Grate Your Own Cheese: For the smoothest “queso” consistency, grate your own block of cheddar cheese. Pre-shredded bagged cheese often contains anti-caking agents that can prevent it from melting smoothly.
Room Temperature Dairy: Ensure your cream cheese is fully softened to room temperature and cut into cubes before adding it to the pot. This prevents little white specks from forming and ensures it melts evenly into the sauce.
Stovetop Method: If you don’t have a slow cooker, brown the meat in a large pot, add the veggies and spices, and cook for 5 minutes. Add the liquids, bring to a simmer, and cook on low for 2 hours, stirring every hour. Finish with the cheese and beans as directed.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Bowl
- Calories: 580
- Sugar: 6g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 110mg
Keywords: Crockpot chili, queso beef chili, slow cooker dinner, cheesy chili, game day recipe, spicy chili, keto friendly chili
