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